It’s been quite cool this week and a lovely warm dinner was in order.
In a large heavy bottomed pan, brown 8 ounces sliced mushrooms, 1 large diced onion, 3 diced carrots, 3 diced ribs celery, 2 tablespoons minced garlic, 1 minced habanero, 2 minced serranos, 1 minced ancho chili pepper, some fresh thyme and fresh parsley, salt and black pepper to taste, 2 tablespoons olive oil. Cook until vegetables are softened. Add 8 cups water and bring to a boil. Remove skin from a bone-in chicken torso or two chicken large breasts and add to the pot, reduce to a simmer and cook 30 minutes, covered.
Turn off heat and let sit 45 minutes. Remove chicken from the pot, shred chicken and return to the pot with 4 chopped green onions and more fresh chopped parsley. Discard bones. Taste and add more salt, if needed. Return to a light simmer.
Stir together 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 2 large eggs and 3/4 cup buttermilk. Drop by spoonfuls into the simmering soup, cover and cook ten minutes.