To prepare a delicious chicken soup with dumplings, we start by cleaning the chicken thighs. It is recommended to choose fresh, high-quality chicken thighs that will add a rich and savory flavor to the soup. Rinse the thighs under cold running water, then cut each thigh into three pieces to ensure even cooking. These pieces will be added to a pot of water to boil.
The next step is to prepare the vegetables. Take a bell pepper, preferably red or yellow, cut it in half and remove the seeds, then wash it thoroughly. The carrot, parsnip, and celery should be peeled and then washed to remove any impurities. The onion should be peeled of its outer layers and washed carefully. Add all these ingredients to a large pot with water and a teaspoon of salt. Boil over medium heat, allowing it to simmer slowly to extract the flavors from the meat and vegetables.
As the soup begins to boil, a foam will appear on top. It is important to remove it with a skimmer, as it contains impurities that can affect the clarity of the soup. After about 30 minutes of boiling, when the meat is almost cooked, remove the vegetables from the pot. They will have given their flavor to the water, but are no longer needed in the soup.
Now, we focus on the dumplings. In a bowl, beat the eggs with a pinch of salt to aerate them. Gradually add the semolina, stirring continuously to avoid lumps. The mixture should have a slightly sticky consistency, but firm enough to be shaped. Using a teaspoon, take half a teaspoon of the dumpling mixture and carefully place them in the boiling water in the pot. The dumplings will float to the surface when cooked, so it's good to check them after about 10-12 minutes.
Finally, pour fresh lovage leaves into the soup, which will add an unmistakable aroma and a note of freshness. When the dumplings are ready and the soup has developed an inviting smell, you can remove the remnants of lovage from the pot. Serve the soup hot, perhaps with a slice of fresh bread on the side, enjoying a comforting and flavorful meal. This chicken soup with dumplings is ideal for chilly days, but also to bring a smile to the faces of your loved ones.
The next step is to prepare the vegetables. Take a bell pepper, preferably red or yellow, cut it in half and remove the seeds, then wash it thoroughly. The carrot, parsnip, and celery should be peeled and then washed to remove any impurities. The onion should be peeled of its outer layers and washed carefully. Add all these ingredients to a large pot with water and a teaspoon of salt. Boil over medium heat, allowing it to simmer slowly to extract the flavors from the meat and vegetables.
As the soup begins to boil, a foam will appear on top. It is important to remove it with a skimmer, as it contains impurities that can affect the clarity of the soup. After about 30 minutes of boiling, when the meat is almost cooked, remove the vegetables from the pot. They will have given their flavor to the water, but are no longer needed in the soup.
Now, we focus on the dumplings. In a bowl, beat the eggs with a pinch of salt to aerate them. Gradually add the semolina, stirring continuously to avoid lumps. The mixture should have a slightly sticky consistency, but firm enough to be shaped. Using a teaspoon, take half a teaspoon of the dumpling mixture and carefully place them in the boiling water in the pot. The dumplings will float to the surface when cooked, so it's good to check them after about 10-12 minutes.
Finally, pour fresh lovage leaves into the soup, which will add an unmistakable aroma and a note of freshness. When the dumplings are ready and the soup has developed an inviting smell, you can remove the remnants of lovage from the pot. Serve the soup hot, perhaps with a slice of fresh bread on the side, enjoying a comforting and flavorful meal. This chicken soup with dumplings is ideal for chilly days, but also to bring a smile to the faces of your loved ones.
Ingredients
3 whole thighs; two green bell peppers; one carrot; one parsnip; 1/4 of a celery; one onion; salt; about 3 liters of water; two eggs; about 100 g of semolina; two sprigs of green lovage.