Chicken soup with dumplings

Chicken soup with dumplings - a traditional recipe that combines the flavor and warmth of a dish cooked with love. This soup is more than just a simple broth; it is a story about comfort, about moments spent with loved ones, and about traditions passed down from generation to generation.

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total: 1 hour and 50 minutes
Servings: 6

Ingredients:
- 1 soup pot from a chicken (back, wings, liver, claws, gizzard - avoid thighs and breast)
- 300 grams of soup vegetables (carrots, celery, parsley)
- 1 can of tomatoes in tomato sauce (about 400 grams)
- 1 bunch of freshly chopped parsley
- 1 bunch of freshly chopped lovage
- salt, to taste
- magic bors (or natural bors, as preferred)

For the dumplings:
- 3 eggs
- 1 pinch of salt
- 1 knife tip of baking soda
- 9-10 tablespoons of semolina
- 1 tablespoon of oil

Preparation:

1. Preparing the meat
Start by cutting the chicken pieces, making sure to wash them well under cold running water. Then, place them in a large pot with cold water and add a pinch of salt. This will help enhance the flavors.

2. Boiling the meat
Put the pot on medium heat and wait for it to reach a boil. It is essential to skim the soup with a skimmer, gathering all the impurities that form on the surface. This step is crucial for a clear and tasty soup. Once you finish this phase, let the meat boil for about an hour. If you use a free-range chicken, the boiling time may be longer.

3. Adding the vegetables
After the meat is well boiled and starts to soften, add the diced vegetables. The carrots, celery, and parsley will bring extra flavor and a splash of color to your soup. Let it simmer for another 30 minutes.

4. The tomatoes and bors
Now is the time to add the finely chopped tomatoes and tomato juice. They will provide a sweet and sour taste, perfect for a comforting soup. Adjust the salt and add magic bors to taste. If it seems too sour, don’t hesitate to add a splash of water. Let it boil for a few moments to integrate the flavors.

5. Preparing the dumplings
In a separate bowl, beat the eggs with a pinch of salt, baking soda, and oil. Gradually add the semolina, stirring constantly to avoid lumps. The consistency should be homogeneous but not too soft.

6. Forming the dumplings
Using a spoon dipped in boiling water, take a portion of the dumpling mixture and carefully place it in the boiling soup. Cover the pot and let it simmer for 10-15 minutes. The dumplings are ready when they become fluffy and rise to the surface.

7. Finalizing the soup
Once the dumplings are ready, turn off the heat and add the chopped greens. The fresh parsley and lovage will bring extra flavor and freshness to your dish.

8. Serving
Serve the chicken soup with dumplings hot, alongside a slice of fresh bread. You can also add a splash of sour cream for an even richer taste.

Practical tips:
- If you want your soup to be even richer, you can add beef bones (especially osso buco) along with the chicken.
- Chicken soup with dumplings can be kept in the fridge for up to 3 days. It’s even better the next day when the flavors have had time to blend!
- You can experiment with different types of vegetables or add spices like pepper or bay leaf for extra flavor.

Frequently asked questions:
- How can I make the dumplings fluffier? Make sure not to mix the batter too much after adding the semolina. A light mixing is sufficient.
- What can I do if the soup is too sour? You can add a tablespoon of sugar or dilute it with water to balance the acidity.
- Can I freeze chicken soup with dumplings? While it’s better to consume it fresh, you can freeze the soup without dumplings. Just add them before serving.

Chicken soup with dumplings is not just a delicious dish, but also a true culinary treasure that brings people together. Don’t hesitate to enjoy every spoonful and share this recipe with your loved ones! Enjoy your meal!