Chicken Soup with Semolina Dumplings
I’ve made this soup dozens of times, especially when I find a good free-range chicken. You can really taste the difference in the flavor and texture of the soup, and the dumplings are among the simplest and most beloved. I usually use classic vegetables and follow the order to avoid them breaking apart too much while boiling. For an extra splash of color, I quickly sauté a grated carrot in oil at the end, as I learned from a family member.
Quick Info
Total time: about 2 hours
Preparation time: 20-30 minutes
Cooking time: 1.5 hours or until the meat is tender
Servings: 6-8
Difficulty: medium
Recipe type: clear soup with dumplings, suitable for lunch or a family meal
Ingredients
Soup
1 whole free-range chicken (or cut into pieces)
2 carrots
1/2 parsley root
1 piece of parsnip
1 small celery
1 kohlrabi
1 onion
1 bay leaf
peppercorns and salt (to taste)
fresh parsley
Dumplings
2 eggs
12 tablespoons semolina
1 teaspoon oil
salt
a pinch of baking soda
(optional for finishing) 1 grated carrot, quickly sautéed in a little oil
Instructions
1. Thoroughly wash the chicken pieces and place them in a large pot with cold water, enough to cover them well.
2. Put the pot over medium heat and bring it to a boil. Skim off the foam that forms on top as needed to keep the soup clear.
3. Meanwhile, peel the carrots, parsley root, parsnip, celery, kohlrabi, and onion. Cut the vegetables into large cubes.
4. Once no more foam forms (after about 10-15 minutes), add the chopped vegetables to the soup. Also add the bay leaf, pepper, and salt to taste.
5. Cover the pot and let the soup simmer on low heat until the meat and vegetables are well cooked. This generally takes about 1.5 hours, but it depends on how old the chicken is.
6. Carefully remove the meat and vegetables onto a plate. Allow them to cool slightly.
7. Meanwhile, prepare the dumplings. Crack the eggs into a bowl and beat them well with salt and a little pepper, if desired. Add the pinch of baking soda and the teaspoon of oil. Gradually incorporate the semolina while constantly stirring with a fork or whisk until you achieve a thick mixture, similar to dense sour cream.
8. Bring a pot of salted water to a boil. When it starts boiling, take a spoonful of the dumpling mixture and drop it into the water, forming appropriately sized dumplings. Cook on low heat for about 10 minutes, avoiding excessive stirring. The dumplings are done when they float and are fluffy.
9. Remove the dumplings with a slotted spoon and place them directly into the pot with the clear soup.
10. Cut the cooked meat and vegetables into smaller pieces and add them back into the soup. If you prefer not to have the vegetables in the soup, you can keep them separate.
11. (Optional) For a more vibrant color, grate a carrot and quickly sauté it in a tablespoon of oil. Strain the colored oil and add it to the soup at the end.
12. Sprinkle chopped fresh parsley to taste.
Why I Make This Recipe Often
This soup is made with simple ingredients that I almost always have on hand. The dumplings are quick to prepare and are no trouble at all, and the soup turns out clear and tasty almost every time. It’s hearty and works well in any season.
Tips and Variations
Tips
Don’t let the soup boil vigorously; keep it at a gentle simmer to maintain clarity.
Always skim at the beginning until the foam nearly disappears.
Dumplings turn out fluffier if you don’t overbeat the mixture and let the semolina sit for 2-3 minutes before dropping them into the water.
Substitutions
If you don’t have a free-range chicken, you can use a regular chicken, but the final flavor will be milder.
You can omit the kohlrabi if you don’t like it or don’t have it on hand.
Variations
You can add a potato to the vegetables, but I prefer to keep the classic recipe.
Some people remove all the vegetables and meat from the soup, serving them separately or puréeing them.
Serving Suggestions
Chicken soup with dumplings is served hot, generously garnished with fresh parsley.
It pairs well with fresh or plain bread, without any additional condiments.
Frequently Asked Questions
1. Why do my dumplings fall apart in the water?
Most likely, the mixture is too soft or you dropped them into water that wasn’t boiling gently. Add another tablespoon of semolina if needed.
2. My soup turns out cloudy; what can I do?
Skim the foam from the beginning as needed and keep the boil to a minimum after adding the vegetables.
3. Can I use only chicken and still have it turn out just as good?
Yes, it will still be good with chicken, but the flavor and texture of the soup will differ from that made with free-range chicken.
4. My dumplings are tough. What am I doing wrong?
You probably added too much semolina. Stick to the quantities and don’t mix the batter too much after adding the semolina.
5. Can I freeze the soup with dumplings?
I don’t recommend it, as the dumplings can become rubbery after thawing.
Nutritional Information
Estimated for one serving: approximately 250-300 kcal. The chicken and dumplings provide the most protein and carbohydrates. One serving contains about 15-18 g of protein, 20-25 g of carbohydrates, 10-12 g of fat, but values can vary widely depending on how much meat and dumplings you serve. These are approximate figures.
Storage and Reheating
The soup can be stored in the refrigerator in a covered container for up to 2 days. Reheat on low heat without allowing it to boil vigorously. Dumplings may absorb liquid, so if necessary, add a little water when reheating. The soup does not freeze well, especially with dumplings included. It’s best enjoyed fresh.
I’ve made this soup dozens of times, especially when I find a good free-range chicken. You can really taste the difference in the flavor and texture of the soup, and the dumplings are among the simplest and most beloved. I usually use classic vegetables and follow the order to avoid them breaking apart too much while boiling. For an extra splash of color, I quickly sauté a grated carrot in oil at the end, as I learned from a family member.
Quick Info
Total time: about 2 hours
Preparation time: 20-30 minutes
Cooking time: 1.5 hours or until the meat is tender
Servings: 6-8
Difficulty: medium
Recipe type: clear soup with dumplings, suitable for lunch or a family meal
Ingredients
Soup
1 whole free-range chicken (or cut into pieces)
2 carrots
1/2 parsley root
1 piece of parsnip
1 small celery
1 kohlrabi
1 onion
1 bay leaf
peppercorns and salt (to taste)
fresh parsley
Dumplings
2 eggs
12 tablespoons semolina
1 teaspoon oil
salt
a pinch of baking soda
(optional for finishing) 1 grated carrot, quickly sautéed in a little oil
Instructions
1. Thoroughly wash the chicken pieces and place them in a large pot with cold water, enough to cover them well.
2. Put the pot over medium heat and bring it to a boil. Skim off the foam that forms on top as needed to keep the soup clear.
3. Meanwhile, peel the carrots, parsley root, parsnip, celery, kohlrabi, and onion. Cut the vegetables into large cubes.
4. Once no more foam forms (after about 10-15 minutes), add the chopped vegetables to the soup. Also add the bay leaf, pepper, and salt to taste.
5. Cover the pot and let the soup simmer on low heat until the meat and vegetables are well cooked. This generally takes about 1.5 hours, but it depends on how old the chicken is.
6. Carefully remove the meat and vegetables onto a plate. Allow them to cool slightly.
7. Meanwhile, prepare the dumplings. Crack the eggs into a bowl and beat them well with salt and a little pepper, if desired. Add the pinch of baking soda and the teaspoon of oil. Gradually incorporate the semolina while constantly stirring with a fork or whisk until you achieve a thick mixture, similar to dense sour cream.
8. Bring a pot of salted water to a boil. When it starts boiling, take a spoonful of the dumpling mixture and drop it into the water, forming appropriately sized dumplings. Cook on low heat for about 10 minutes, avoiding excessive stirring. The dumplings are done when they float and are fluffy.
9. Remove the dumplings with a slotted spoon and place them directly into the pot with the clear soup.
10. Cut the cooked meat and vegetables into smaller pieces and add them back into the soup. If you prefer not to have the vegetables in the soup, you can keep them separate.
11. (Optional) For a more vibrant color, grate a carrot and quickly sauté it in a tablespoon of oil. Strain the colored oil and add it to the soup at the end.
12. Sprinkle chopped fresh parsley to taste.
Why I Make This Recipe Often
This soup is made with simple ingredients that I almost always have on hand. The dumplings are quick to prepare and are no trouble at all, and the soup turns out clear and tasty almost every time. It’s hearty and works well in any season.
Tips and Variations
Tips
Don’t let the soup boil vigorously; keep it at a gentle simmer to maintain clarity.
Always skim at the beginning until the foam nearly disappears.
Dumplings turn out fluffier if you don’t overbeat the mixture and let the semolina sit for 2-3 minutes before dropping them into the water.
Substitutions
If you don’t have a free-range chicken, you can use a regular chicken, but the final flavor will be milder.
You can omit the kohlrabi if you don’t like it or don’t have it on hand.
Variations
You can add a potato to the vegetables, but I prefer to keep the classic recipe.
Some people remove all the vegetables and meat from the soup, serving them separately or puréeing them.
Serving Suggestions
Chicken soup with dumplings is served hot, generously garnished with fresh parsley.
It pairs well with fresh or plain bread, without any additional condiments.
Frequently Asked Questions
1. Why do my dumplings fall apart in the water?
Most likely, the mixture is too soft or you dropped them into water that wasn’t boiling gently. Add another tablespoon of semolina if needed.
2. My soup turns out cloudy; what can I do?
Skim the foam from the beginning as needed and keep the boil to a minimum after adding the vegetables.
3. Can I use only chicken and still have it turn out just as good?
Yes, it will still be good with chicken, but the flavor and texture of the soup will differ from that made with free-range chicken.
4. My dumplings are tough. What am I doing wrong?
You probably added too much semolina. Stick to the quantities and don’t mix the batter too much after adding the semolina.
5. Can I freeze the soup with dumplings?
I don’t recommend it, as the dumplings can become rubbery after thawing.
Nutritional Information
Estimated for one serving: approximately 250-300 kcal. The chicken and dumplings provide the most protein and carbohydrates. One serving contains about 15-18 g of protein, 20-25 g of carbohydrates, 10-12 g of fat, but values can vary widely depending on how much meat and dumplings you serve. These are approximate figures.
Storage and Reheating
The soup can be stored in the refrigerator in a covered container for up to 2 days. Reheat on low heat without allowing it to boil vigorously. Dumplings may absorb liquid, so if necessary, add a little water when reheating. The soup does not freeze well, especially with dumplings included. It’s best enjoyed fresh.