It would be interesting to hear actual statistics on WHEN people are the most ill in a calendar year.  I think we all expect to be sick during the winter months, but I know from three decades of mothering (and nursing sick kids) that - in my home - Spring was the worst for catching a cold virus.

My mother (bless her!) always made chicken soup with Danish Dumplings when we came down with ANYthing.  I didn’t realize then that there would eventually be scientific evidence that it WORKS.  Just take a look at this from the Mayo Clinic...

Now scientists have put chicken soup to the test, discovering that it does have effects that might help relieve cold and flu symptoms in two ways. First, it acts as an anti-inflammatory by inhibiting the movement of neutrophils — immune system cells that participate in the body's inflammatory response. Second, it temporarily speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining.

So I jump on the Chicken Soup Bandwagon every time a cold visits my house.  Maybe someone you know is suffering right now...  Most people have their own chicken soup recipe, but mine always includes these dense little pillows of bliss.  When they are floating in the soup, I don’t feel quite so sorry for myself.

Ingredients:

1 cup milk

1/2 cup butter

1/2 tsp salt

1 cup flour

4 eggs

Directions: 

Assemble ingredients for your usual chicken soup recipe and prepare as usual. 

When soup is done, remove chicken and set aside to cool till it can be handled without burning yourself. 

Add enough additional liquid so that the broth will completely cover the vegetables (about 2” higher in depth) 

Correct seasonings by adding additional salt, if needed.

Bring back to a gentle simmer while you prepare the dumplings. 

Heat butter, salt, and milk to a boil. 

Add flour all at once, stirring until mixture leaves the side of the pan and clings to the spoon. 

Remove from heat and add eggs, one at a time, stirring hard until smooth and well blended. 

Using the tip of a teaspoon, drop about 1 tsp of dough into hot boiling chicken soup - using a second spoon (to push the dough off the first spoon).

Allow to simmer, with lid on, until the dumplings are puffy and no longer doughy. 

While dumplings are cooking, debone and dice chicken meat. 

At this point, add diced chicken - stirring just until distributed so the dumplings don’t break apart. 

Serve immediately.