Chicken and “Clunkers” Soup

Place 2 large eggs on the counter and let sit at room temperature while you prepare the vegetables.

Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 small and 1/2 medium yellow onion (about 1 cup). Peel and halve 2 medium carrots, then cut crosswise into 1/3-inch pieces (about 3/4 cup). Halve 1 large celery stalk lengthwise, then cut crosswise into 1/3-inch pieces (about 2/3 cup).

Heat 2 tablespoons olive oil in a medium Dutch oven or large saucepan over medium-high heat until shimmering. Add the onion mixture (reserve the bowl) and season with 1/2 teaspoon of the kosher salt. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, 3 to 5 minutes.

Add 1 (32-ounce) carton low-sodium chicken broth and 1 cup water, and stir to combine. Bring to a simmer. Reduce the heat to medium-low to maintain a gentle simmer and cook for 5 minutes. Meanwhile, crack the eggs into the now-empty bowl and whisk until very smooth. Add 3/4 cup all-purpose flour and the remaining 1/2 teaspoon kosher salt and stir until smooth with a spatula or fork.

Dip a small metal spoon into the simmering broth. Use the hot spoon to scoop a small amount of the batter (about 1 teaspoon) in the shape of a football. Dunk the whole spoon with the batter into the broth to release the “clunker.” Continue with the remaining batter, you should have about 30 clunkers. If the batter starts to stick to the spoon, dip the spoon in broth before doing the next scoop.

Simmer the clunkers until they are cooked through, 3 to 5 minutes. Meanwhile, shred the meat of 1/2 rotisserie chicken into bite-sized pieces (discard the skin and bones) if needed. Coarsely chop a few sprigs fresh dill or fresh parsley leaves until you have 2 tablespoons.

Add the chicken to the soup, stir to combine, and return to a simmer. Taste the broth and season with more kosher salt or black pepper as needed. Add the dill or parsley and stir to combine. Ladle into bowls and serve hot.