A traditional Norwegian soup recipe found on matprat.no
Traditionaly soups like this were made with hens, not chicken. Clear soup like this is lean food, still filling and satisfying. In addition, it is very reasonably priced food. Just remember that hen meat need a relatively long cooking time.
1 boiled hen
1 1/4 liter [2,65 pt] hen broth (from boiling the hen)
1 onion cut into chunks
2 garlic wedge
2 carrots, sliced
3 celery or cubes of celeriac
10 whole peppercorns
1 bay leaf
1/2 teaspoon dried thyme
about 4 tablespoons macaroni
60 g [2,1 oz] butter
60 g [2,1 oz] flour
1 dl [0,2 pt] boiling water
1/2 teaspoon ground cardamom
1/2 teaspoon sugar
 Clean the cooked hen for skin and bones. Cut the meat into cubes.
 Boil the hen broth and add spices and vegetables.
 Melt the butter for the dumplings, add the flour and dilute with boiling water. Add the egg after the pan is removed from the heat. Add salt, cardamom and a little sugar. Stir. The batter should be firm.
 Shape small balls and drop them into the soup as they are made. Let the dumplingd and hen meat cook for about 5 minutes.