Chicken soup with semolina dumplings

Name: Chicken soup with semolina dumplings
Ingredients: a chicken carrots onion celery root and leaves parsnip parsley root and leaves a bell pepper salt pepper For dumplings 2 eggs semolina as needed; so that the dumplings are not too hard salt; a pinch

Soups - Chicken soup with semolina dumplings by Gabriela P. - Recipia

Chicken Soup with Semolina Dumplings I usually make chicken soup when I have meat from free-range birds, as they provide great flavor and you can really taste the difference. In our family, it’s one of the recipes I make often, especially when I want a warm and clear meal with soft dumplings. Every time I make this soup, there’s rarely any left. Quick Info Total time: about 2-3 hours, depending on how long the chicken simmers Preparation time: 20 minutes Cooking time: 1.5-2 hours Servings: 8-10 Difficulty: easy Recipe type: clear soup with chicken and semolina dumplings Ingredients 1 chicken (preferably free-range), cut into pieces carrots (usually 2-3 medium-sized) 1-2 onions 1 piece of celery root a few celery leaves 1 piece of parsley root 1 piece of parsnip parsley leaves 1 bell pepper salt pepper For the dumplings: 2 eggs semolina (added gradually, enough to keep the dumplings from being too firm) a pinch of salt Preparation Method 1. Place the cut chicken in a large pot (6-8 liters) with cold water and a pinch of salt. I use enough water to cover the meat well. 2. Set it on low heat. When foam starts to form, I skim it off with a ladle until the soup is clear. 3. Once there’s no more foam, I add the whole peeled onion (or halved if large), carrots, celery root, parsley, parsnip, and bell pepper—all cleaned and left whole or in large pieces. 4. Let it simmer on low heat, covered, until the meat and vegetables are well cooked. This usually takes between 1.5 and 2 hours, depending on the age of the chicken. 5. When everything is cooked, I remove the meat and vegetables to a plate and strain the soup through a fine sieve. This makes it clear and clean. 6. The meat can be served as is or saved for other dishes (for example, it can be sautéed with onions and spices, or used in a beef salad). 7. I return the strained soup to the pot on low heat. While it simmers, I prepare the dumplings. 8. For the dumplings: I beat the eggs well with a pinch of salt, then gradually add the semolina, mixing continuously until I get a creamy mixture that’s not too thick. The amount of semolina varies; it’s important not to make it too dense. 9. When the soup is gently boiling, I take a teaspoon of the dumpling mixture and drop it into the soup, one at a time. I don’t add them directly to a rolling boil; I prefer to keep the soup at a low simmer to prevent them from breaking apart. 10. When the dumplings rise to the surface, I let them cook for a few more minutes, then check one with a fork to see if it’s cooked through. If it’s not ready, I let it cook a bit longer. 11. Finally, I add the chopped celery and parsley leaves, along with salt and pepper to taste. 12. The soup is served hot, with soft dumplings. Why I Make This Recipe Often I make this soup because it’s simple, the ingredients are readily available, and everyone enjoys it without complaints. It’s suitable for anyone, from children to adults, and it can be easily adapted based on what I have at home. Tips and Variations Tips - Skimming the foam at the beginning is important; otherwise, the soup won’t be clear. - Don’t add the dumplings to boiling soup, as they might break apart. - Dumplings become fluffier if you don’t add too much semolina. Substitutions - If you don’t have parsnip or parsley root, just use what you have. - The bell pepper can be omitted, but it adds a bit of extra flavor. - For the dumplings, you can use just one egg for a smaller amount of soup. Variations - The vegetables from the soup can be used later in a beef salad or other dishes. - The boiled meat can be quickly sautéed with onions and a little garlic, with spices to taste. Serving Ideas - Serve hot, garnished with fresh parsley. - It can be a meal on its own or part of a complete lunch. - Some prefer to add a bit of freshly ground pepper at the table. Frequently Asked Questions 1. How can I prevent the semolina dumplings from becoming tough? Answer: Add the semolina gradually until you achieve a mixture that is more liquid than soft polenta, but not too runny. Avoid excessive stirring after adding the semolina. 2. What should I do if the soup isn’t clear? Answer: Most likely, you didn’t skim enough at the beginning. You can strain the soup through a fine sieve or cheesecloth. 3. Can I make the soup using only chicken breast? Answer: Yes, but the soup won’t have as much flavor as when using the carcass or pieces with bones. 4. Is it necessary to include all the root vegetables? Answer: No, but each adds extra flavor. If you’re missing something, use what you have. 5. How do I know if the dumplings are cooked? Answer: Test one with a fork—if it’s not raw in the center, they’re done. Nutritional Values (estimated) A medium serving (soup with dumplings and a little meat): approximately 150-200 kcal. Protein 10-12g, carbohydrates 12-15g, fat 7-9g. Values may vary depending on how much meat, vegetables, and dumplings are in the serving. The soup is low in fat if you don’t add too much skin or chicken fat. Storage and Reheating Chicken soup with dumplings can be stored in the refrigerator, in a pot with a lid or a covered container, for up to 2-3 days. When reheating, the dumplings absorb liquid, so you may need to add a little water or clear soup to prevent it from being too thick. I do not recommend freezing the soup with dumplings, as the dumplings change texture after thawing. The soup without dumplings can be frozen.

Chicken soup with semolina dumplings

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