Berbere Spiced Chicken Noodle Soup with Injera Dumplings

In a large pot or Dutch oven, heat a tablespoon of olive oil or cooking oil over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add the minced garlic and berbere spice blend to the pot and cook for another minute, until fragrant.

Add the chicken broth and chicken pieces to the pot. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the chicken is cooked through.

While the chicken is cooking, prepare the injera dumplings. In a bowl, combine the torn injera pieces with 1/4 cup of water. Mix well and let sit for 5 minutes to soften. The mixture should be thick and sticky. If needed, add a tablespoon of flour to bind better.

Once the chicken is cooked, add the egg noodles to the pot. Cook according to package directions, usually about 5-7 minutes, or until the noodles are tender.

Gently drop spoonfuls of the injera mixture into the simmering soup to form small dumplings. Cook for about 5-7 minutes, or until the dumplings are cooked through and slightly puffed up. They will be soft.

If desired, whisk together the all-purpose flour with a tablespoon of cold water to form a slurry. Slowly whisk the slurry into the soup to thicken it, if desired. Simmer for a few minutes until the soup thickens.

Season the soup with salt and pepper to taste.

Serve hot, garnished with fresh cilantro.