Homemade chicken soup with dumplings - Grandma's recipe

Name: Homemade chicken soup with dumplings - Grandma's recipe - Ina G.
Ingredients: 1 chicken (preferably country; style with fat; or you can use poultry fat) 3 carrots 3 parsley roots 1 small kohlrabi a large slice of celery 1 onion a clove of garlic a large slice of green and red bell pepper 1/2 teaspoon of whole pepper salt to

Soups - Homemade chicken soup with dumplings - Grandma's recipe by Ina G. - Recipia

Homemade chicken soup with dumplings (grandma's recipe) When I find a good country chicken, I know exactly what to do - chicken soup with dumplings, just like grandma used to make. I haven't changed anything significant in the recipe because it comes out clear and tasty, and the difference from other soups is obvious. If the soup turns cloudy, in our family it is no longer called soup, but broth, so I've always been careful with every step. Quick info Total time: about 3-4 hours Preparation time: 20-30 minutes (cleaning, preparing) Cooking time: 2.5-3.5 hours (depending on how mature the chicken is) Servings: 8-10 Difficulty: easy, requires only patience Recipe type: traditional homemade soup, suitable for cooler days, lunch or dinner Ingredients 1 country chicken, with all the fat (or you can supplement with a little poultry fat if it doesn't have enough) 3 carrots 3 parsley roots 1 small kohlrabi 1 large slice of celery 1 onion 1 clove of garlic 1 large slice of green and red pepper 1/2 teaspoon peppercorns salt (to taste) green parsley, at the end For dumplings: (only the process, the ingredients are not clearly separated in the original recipe, so I mention them in the preparation method) Preparation method 1. Wash the chicken very well and let it soak in cold water. Don't skip this step; it helps with the clarity of the soup. 2. Clean the carrots, parsley roots, kohlrabi, and celery. Cut the carrots into halves or quarters, the kohlrabi and celery each into two pieces. Lightly score the onion and garlic clove just enough to release their aroma. 3. Place all the prepared ingredients (without salt) in a large pot, with enough cold water to cover them well. 4. Bring to a boil over low heat. There’s no rush; low heat is essential for the soup to remain clear. 5. When foam begins to form, carefully skim it off with a ladle and discard it. Skimming helps a lot with clarity, especially at the beginning of the boiling process. 6. Add the peppercorns. 7. Let the soup simmer slowly, uncovered, until the meat is tender and easily separates from the bone. The time depends on how mature the chicken is; it can take 2.5 to 3.5 hours. Don’t rush; otherwise, the soup won’t turn out clear and flavorful. 8. While the soup is boiling, prepare the dumplings separately. Mix egg yolks with semolina, salt, and a little oil until you get a mixture that is not too hard and not too soft. The dumplings are boiled separately in salted water, not directly in the soup. I add them to the boiling water with a spoon, and when they rise to the surface, I let them cook for another minute or two, then remove them with a ladle. 9. A little before the soup is ready, add salt to taste. Do not add salt at the beginning; otherwise, the meat will toughen. 10. When everything is ready and the meat is well cooked, turn off the heat. Pour a cup of cold water into the pot for clarification. Let it sit covered, without moving the pot, for about 20 minutes. 11. After the soup has clarified, carefully strain it through a sieve. Remove the meat and vegetables into a separate bowl. 12. Serve the hot soup with dumplings and sprinkle fresh green parsley on top. Why I make this recipe often It’s simple, has a clean chicken flavor, and the dumplings make the soup hearty. I make it when I have good chicken or when I want a clear soup, not a sour one. It doesn’t require hard-to-find ingredients and keeps well in the fridge. Tips and variations Tips - Low heat and constant skimming are the keys to a clear soup. - Do not add salt at the beginning; add it only near the end. - Do not stir the soup after adding the cold water and letting it sit covered, as this can cloud the liquid. Substitutions - If you don’t have country chicken, you can also use chicken, but the flavor will be somewhat milder and the soup less rich. - The kohlrabi and celery can be swapped for each other or omitted if you don’t have them, but this will slightly change the final taste. Variations - You can add other root vegetables if you prefer, but keep the proportions so the soup isn’t too sweet or too heavy. - Dumplings can also be made with a little chopped parsley in them if you want more flavor. Serving ideas - A slice of fresh, plain bread alongside the soup. - The meat and vegetables can be served separately or added directly to the bowl, according to preference. Frequently asked questions 1. How do I make the dumplings fluffy and not hard? The most important thing is not to add too much semolina. The mixture should be soft enough, and after you put them in the water, do not stir and do not leave them too long on the heat. 2. Why is cold water added at the end? Cold water helps clarify the soup; suspended particles settle to the bottom, and the soup remains clear. 3. Can I boil the dumplings directly in the soup? They can also be boiled directly in the soup, but there is a risk of clouding the liquid, so it is preferable to boil them separately. 4. How do I keep the soup clear after straining it? Do not move the pot and do not shake the strainer. Pour the soup carefully to avoid disturbing the sediments at the bottom. 5. Does country chicken boil slower than store-bought chicken? Yes, it usually has firmer meat and requires more time to cook, but the flavor is much better. Nutritional values (estimated) For one serving of soup with dumplings (approx. 350 ml): Calories: 150-190 kcal Proteins: 10-13 g Fats: 7-12 g Carbohydrates: 9-12 g The values depend greatly on how much fat the chicken has and how large the dumplings are. It’s a hearty soup, but not very caloric. Storage and reheating The soup keeps well in the fridge for 2-3 days in a covered container. I reheat as much as I need, over low heat, without letting it boil too much. If you have separate dumplings, add them to the soup only when you are reheating it; otherwise, they may become too soft. I do not recommend freezing, as the texture of the dumplings suffers. This is the version of chicken soup with dumplings that I make every time I want a classic, clear, and clean taste.

Homemade chicken soup with dumplings - Grandma's recipe

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