Chicken soup with dumplings - a recipe loved by everyone, full of comfort and warmth, reminding us of family meals from childhood. This classic dish is perfect for cool days or when we need a culinary treat. Combining the rich flavors of chicken with the fluffy texture of dumplings, our soup becomes not just a meal, but a true hug in a bowl.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4
Ingredients:
For the soup:
- 4 chicken thighs (about 800 g)
- 2 carrots (one sliced, the other grated)
- 1 whole onion (unpeeled)
- 1/4 celery root
- 1 tablespoon olive oil
- 1 bunch of fresh parsley (for serving)
- Salt and pepper, to taste
For the dumplings:
- 3 eggs
- Semolina (as needed, usually about 150 g)
- A pinch of baking soda (to make them fluffier)
Preparation:
1. Boiling the chicken: In a large pot, place 4 chicken thighs and cover them with cold water. Bring the water to a boil, then reduce the heat to medium. If you notice foam forming on the surface, use a skimmer to remove it. This step is essential for obtaining a clear and tasty broth.
2. Adding the vegetables: When the meat starts to boil, add 1 sliced carrot, the whole onion (unpeeled, to add flavor), and the celery root. These vegetables will enrich the soup with flavors and nutrients.
3. Preparing the sautéed carrot: In a separate pan, heat 1 tablespoon of olive oil and add the grated carrot. Sauté it over medium heat for 5-7 minutes until it becomes slightly golden. This sautéed carrot will add a sweet note and extra flavor to the soup.
4. Preparing the dumplings: In a bowl, crack the 3 eggs and beat them well with a fork. Gradually add the baking soda and semolina, mixing continuously until you obtain a homogeneous mixture, but slightly softer than pancake batter. It is important not to add too much semolina, otherwise the dumplings will become too hard.
5. Checking the consistency: Remove the thighs and onion from the soup. With a teaspoon dipped in water, take a small amount of dumpling mixture and place it in the soup. If it spreads, more semolina is needed. The dumplings are ready when they slide off the spoon into the soup on their own.
6. Cooking the dumplings: Add the dumplings to the soup and let them boil for 5 minutes. This time is sufficient to cook them. After 5 minutes, sprinkle them with a glass of cold water - this trick will make them softer and fluffier.
7. Finishing the soup: Add the sautéed carrot to the soup, season with salt and pepper to taste, and let it boil for a few minutes for the flavors to combine.
8. Serving: When the soup is ready, pour it into bowls and sprinkle with freshly chopped parsley on top. This will not only add an attractive appearance but also a touch of freshness.
Serving suggestions: Chicken soup with dumplings pairs wonderfully with a slice of fresh bread or homemade croutons. You can add a splash of lemon juice for a more vibrant taste.
Nutritional benefits: This soup is not only delicious but also healthy. Chicken provides essential proteins, while the vegetables bring vitamins and minerals. The semolina dumplings, although a bit higher in calories, add necessary carbohydrates for energy.
Frequently asked questions:
- Can I use chicken breast instead of thighs? Yes, but chicken breast requires a shorter cooking time, so make sure not to boil it too long to avoid it becoming dry.
- How can I store the soup for later? You can store the soup in the refrigerator for 2-3 days. If you want to freeze it, it is better to freeze only the soup without dumplings to prevent their texture from deteriorating.
- Are there variations of the recipe? Of course! You can add other vegetables like peas, corn, or zucchini to the soup, and for the dumplings, you can experiment with different types of flour or add grated cheese for extra flavor.
Chicken soup with dumplings is undoubtedly a recipe that brings familiarity and comfort. Whether you prepare it for yourself or for loved ones, each bite will be full of warmth and flavor. So, put on your apron, gather your ingredients, and enjoy a culinary experience full of beautiful memories!
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4
Ingredients:
For the soup:
- 4 chicken thighs (about 800 g)
- 2 carrots (one sliced, the other grated)
- 1 whole onion (unpeeled)
- 1/4 celery root
- 1 tablespoon olive oil
- 1 bunch of fresh parsley (for serving)
- Salt and pepper, to taste
For the dumplings:
- 3 eggs
- Semolina (as needed, usually about 150 g)
- A pinch of baking soda (to make them fluffier)
Preparation:
1. Boiling the chicken: In a large pot, place 4 chicken thighs and cover them with cold water. Bring the water to a boil, then reduce the heat to medium. If you notice foam forming on the surface, use a skimmer to remove it. This step is essential for obtaining a clear and tasty broth.
2. Adding the vegetables: When the meat starts to boil, add 1 sliced carrot, the whole onion (unpeeled, to add flavor), and the celery root. These vegetables will enrich the soup with flavors and nutrients.
3. Preparing the sautéed carrot: In a separate pan, heat 1 tablespoon of olive oil and add the grated carrot. Sauté it over medium heat for 5-7 minutes until it becomes slightly golden. This sautéed carrot will add a sweet note and extra flavor to the soup.
4. Preparing the dumplings: In a bowl, crack the 3 eggs and beat them well with a fork. Gradually add the baking soda and semolina, mixing continuously until you obtain a homogeneous mixture, but slightly softer than pancake batter. It is important not to add too much semolina, otherwise the dumplings will become too hard.
5. Checking the consistency: Remove the thighs and onion from the soup. With a teaspoon dipped in water, take a small amount of dumpling mixture and place it in the soup. If it spreads, more semolina is needed. The dumplings are ready when they slide off the spoon into the soup on their own.
6. Cooking the dumplings: Add the dumplings to the soup and let them boil for 5 minutes. This time is sufficient to cook them. After 5 minutes, sprinkle them with a glass of cold water - this trick will make them softer and fluffier.
7. Finishing the soup: Add the sautéed carrot to the soup, season with salt and pepper to taste, and let it boil for a few minutes for the flavors to combine.
8. Serving: When the soup is ready, pour it into bowls and sprinkle with freshly chopped parsley on top. This will not only add an attractive appearance but also a touch of freshness.
Serving suggestions: Chicken soup with dumplings pairs wonderfully with a slice of fresh bread or homemade croutons. You can add a splash of lemon juice for a more vibrant taste.
Nutritional benefits: This soup is not only delicious but also healthy. Chicken provides essential proteins, while the vegetables bring vitamins and minerals. The semolina dumplings, although a bit higher in calories, add necessary carbohydrates for energy.
Frequently asked questions:
- Can I use chicken breast instead of thighs? Yes, but chicken breast requires a shorter cooking time, so make sure not to boil it too long to avoid it becoming dry.
- How can I store the soup for later? You can store the soup in the refrigerator for 2-3 days. If you want to freeze it, it is better to freeze only the soup without dumplings to prevent their texture from deteriorating.
- Are there variations of the recipe? Of course! You can add other vegetables like peas, corn, or zucchini to the soup, and for the dumplings, you can experiment with different types of flour or add grated cheese for extra flavor.
Chicken soup with dumplings is undoubtedly a recipe that brings familiarity and comfort. Whether you prepare it for yourself or for loved ones, each bite will be full of warmth and flavor. So, put on your apron, gather your ingredients, and enjoy a culinary experience full of beautiful memories!