Chicken soup with semolina dumplings

Name: Chicken soup with semolina dumplings
Ingredients: For dumplings: 2 eggs; 8-9 tablespoons of semolina; salt; 100 g butter; 50 ml mineral water. For the soup: 2 chicken thighs; 4 carrots; 2 parsnip roots; 2 parsley roots; 1 celery; 1 red pepper; 1 green pepper; 4 potatoes; salt; black pepper; fresh parsley.

Soups - Chicken soup with semolina dumplings by Aurica L. - Recipia

Chicken soup with semolina dumplings On colder days or when I need something simple, chicken soup with semolina dumplings seems to be one of the easiest recipes to make. It doesn't require complicated techniques or rare ingredients. I usually make it when I have some vegetables in the fridge and a deboned chicken, and the semolina dumplings fit perfectly, without much effort. Quick Info Total time: approx. 1 hour – 1 hour and 15 minutes Preparation time: 20 minutes (for dumplings and vegetables) Cooking time: 40–50 minutes (soup and dumplings) Servings: 6 Difficulty: easy Recipe type: clear soup with meat and vegetables, suitable for lunch or dinner Ingredients For dumplings: 2 eggs 8-9 tablespoons of semolina 100 g butter (at room temperature) 50 ml sparkling water salt For soup: 2 chicken thighs 4 carrots 2 parsnip roots 2 parsley roots 1 celery 1 red bell pepper 1 green bell pepper 4 potatoes salt and black pepper fresh parsley Preparation method 1. Prepare the dumplings: in a bowl, beat the eggs well with a pinch of salt. Gradually add the semolina, mixing continuously to avoid lumps. Add the soft butter and sparkling water, then mix lightly. The mixture should be fluffy, not too dense, but also not too liquid. 2. For the soup, wash the chicken thighs and place them in a suitable pot, with enough cold water to cover them. Skim off the foam that forms at the beginning. Let it simmer over medium heat until the meat is almost cooked. 3. Meanwhile, peel the vegetables. Cut the carrots, peppers, and potatoes into larger pieces, while the other root vegetables should be cut into smaller cubes. When the chicken is cooked, add all the vegetables to the pot. 4. After the meat is well cooked, remove it to a plate, let it cool for a few minutes, then debone and tear or cut it into suitable pieces. Return the meat to the soup. 5. Let the soup simmer until the vegetables are almost done. 6. With a moistened spoon, form dumplings from the semolina dough and place them directly into the soup during the last 10 minutes of cooking. Partially cover the pot and let the dumplings cook without raising the heat too high, so they remain soft and do not fall apart. 7. Finally, turn off the heat. Adjust the soup with salt and pepper. Sprinkle chopped fresh parsley, not too finely. 8. Let the soup sit for 15-20 minutes with the pot covered, so the flavors can meld. It can be served with toasted bread if desired. Why I make the recipe often It doesn’t require much supervision and the ingredients are accessible. It’s a hearty soup, and the dumplings made with sparkling water turn out fluffier. It works well both fresh and reheated. Tips and variations Tips Use soft butter for the dumplings, it incorporates more easily. If the dumplings seem too soft, you can add a bit more semolina, but gradually. Do not stir the dumplings while they are cooking, so they do not disintegrate. Substitutions The chicken thighs can be replaced with breast if you prefer leaner meat. If you don't have parsnip or celery, you can use just carrot, but the flavor will be simpler. In the absence of sparkling water, plain water can be used, although the dumplings won't be as airy. Variations You can reduce or eliminate the amount of potatoes if you want a lighter soup. For a slightly different flavor, add a bit of root parsley. The dumplings can be made only with egg, without butter, if you want them to be lighter. Serving ideas It goes well with whole-grain toasted bread. You can add freshly ground pepper or a little chili pepper when serving, if you like it spicier. Leftover meat can be used for a quick salad or sandwiches. Frequently asked questions 1. How do I know when the dumplings are done? When they rise to the surface and have puffed up well, and if you cut them, the inside is no longer sticky. 2. Can I put the dumplings directly into boiling soup? It’s better to let the soup simmer gently. If it’s boiling hard, the dumplings tend to fall apart. 3. Can I prepare the dumplings in advance? The dumpling mixture can be made 10-15 minutes ahead, but not much earlier – otherwise, the semolina swells too much. 4. Can I use only certain vegetables? Yes, the recipe can be adapted based on what you have, but root vegetables give a better flavor. 5. Can I freeze the soup? I do not recommend it, as the dumplings change texture when thawed. Nutritional values Estimate for one serving: Calories: approx. 300-350 kcal (depends on how much meat and how many dumplings you add) Proteins: 18-22 g Fats: 12-14 g Carbohydrates: 30-35 g Values are approximate, for a soup with chicken and vegetables, without bread. Storage and reheating The soup can be stored in the fridge for up to 2 days, in a covered container. The dumplings hold up well, but after the second day, the texture may become firmer. To reheat, bring the soup to a gentle boil on the stove. I do not recommend keeping it longer than that or freezing it.

Chicken soup with semolina dumplings

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