Chicken soup with semolina dumplings – a classic comfort food, full of flavors and childhood memories. This recipe is not just a simple meal, but a warm hug in a bowl, perfect for cold days or when you need a touch of warmth in your soul. Here’s how you can recreate this delicious dish step by step, sharing with you some secrets and useful tips for a perfect result.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6
Necessary ingredients:
- 1/2 free-range chicken (approximately 1 kg)
- 1 medium carrot
- 1 onion
- 1 piece of celery root (approximately 150 g)
- 1/2 red bell pepper
- 1 bunch of fresh parsley
- Salt, to taste
- 100 g semolina
- 1 teaspoon of butter
- 1 egg white
Brief history:
Chicken soup with semolina dumplings is a traditional dish, often associated with family meals and moments of indulgence. This recipe has been passed down through generations, appreciated not only for its taste but also for its comforting properties. Sometimes, chicken soup is considered a remedy for colds, due to its abundance of nutrients and comforting flavors.
Preparing the chicken soup:
1. Preparing the chicken:
Start by cutting the chicken in half. Rinse the meat well under cold running water to remove impurities. Place the chicken in a large pot and cover it with cold water (approximately 2 liters). Add a teaspoon of salt to flavor the meat.
2. Boiling:
Place the pot over medium heat and let it boil. As the soup starts to boil, a foam will form on the surface. Remove this foam with a skimmer or a spoon to achieve a clear soup.
3. Adding the vegetables:
Meanwhile, peel the onion, celery, and carrot. The onion and celery can be added whole to the soup, while the carrot should be diced into small cubes. Add the diced carrot and finely chopped red bell pepper to the pot. Let the soup simmer on low heat for 45 minutes, until the chicken is cooked and the vegetables are soft.
4. Removing the ingredients:
Once the chicken is cooked, remove it from the pot along with the onion and celery. Allow the chicken to cool slightly, then debone it and cut the meat into small pieces. You can leave some pieces of skin for added flavor.
5. Preparing the dumplings:
In a bowl, mix the semolina with a pinch of salt and the butter. Whisk the egg white until frothy, then incorporate it into the semolina mixture. Then, using a spoon, form small dumplings that will be added to the boiling soup.
6. Cooking the dumplings:
When the soup reaches a boil, add the dumplings with a teaspoon, allowing them to swell in the soup. Reduce the heat to low or remove the pot from the heat and cover it with a lid. Let the dumplings cook for 10-15 minutes.
7. Finalizing the soup:
Before serving, add the chicken meat back into the soup and the finely chopped parsley. Taste and adjust the salt if necessary.
Serving:
Serve the soup hot in deep bowls, and don’t forget to garnish it with a sprig of fresh parsley. You can accompany the soup with a slice of toasted bread or crunchy croutons for added texture.
Useful tips:
- For a richer flavor, you can add a bay leaf or a few peppercorns during boiling.
- If you wish, you can replace the semolina with corn flour for a gluten-free version.
- The soup can be prepared in advance and kept in the refrigerator for 2-3 days, and the flavor will be even more intense the next day.
Nutritional benefits:
This soup is rich in proteins, vitamins, and minerals due to the chicken and vegetables used. The semolina adds complex carbohydrates, providing energy, while the parsley adds a note of vitamin C.
Frequently asked questions:
- Can I use frozen chicken?
Yes, but make sure it is completely thawed before cooking.
- How can I make the soup less fatty?
You can use skinless chicken or remove the fat from the surface after the soup has cooled.
- What other vegetables can I add?
You can customize your soup by adding zucchini, green beans, or potatoes.
In conclusion, chicken soup with semolina dumplings is more than just a simple culinary dish; it is a recipe full of tradition that brings family and friends together. Enjoy every bite and savor the warm and comforting aroma of this dish!
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6
Necessary ingredients:
- 1/2 free-range chicken (approximately 1 kg)
- 1 medium carrot
- 1 onion
- 1 piece of celery root (approximately 150 g)
- 1/2 red bell pepper
- 1 bunch of fresh parsley
- Salt, to taste
- 100 g semolina
- 1 teaspoon of butter
- 1 egg white
Brief history:
Chicken soup with semolina dumplings is a traditional dish, often associated with family meals and moments of indulgence. This recipe has been passed down through generations, appreciated not only for its taste but also for its comforting properties. Sometimes, chicken soup is considered a remedy for colds, due to its abundance of nutrients and comforting flavors.
Preparing the chicken soup:
1. Preparing the chicken:
Start by cutting the chicken in half. Rinse the meat well under cold running water to remove impurities. Place the chicken in a large pot and cover it with cold water (approximately 2 liters). Add a teaspoon of salt to flavor the meat.
2. Boiling:
Place the pot over medium heat and let it boil. As the soup starts to boil, a foam will form on the surface. Remove this foam with a skimmer or a spoon to achieve a clear soup.
3. Adding the vegetables:
Meanwhile, peel the onion, celery, and carrot. The onion and celery can be added whole to the soup, while the carrot should be diced into small cubes. Add the diced carrot and finely chopped red bell pepper to the pot. Let the soup simmer on low heat for 45 minutes, until the chicken is cooked and the vegetables are soft.
4. Removing the ingredients:
Once the chicken is cooked, remove it from the pot along with the onion and celery. Allow the chicken to cool slightly, then debone it and cut the meat into small pieces. You can leave some pieces of skin for added flavor.
5. Preparing the dumplings:
In a bowl, mix the semolina with a pinch of salt and the butter. Whisk the egg white until frothy, then incorporate it into the semolina mixture. Then, using a spoon, form small dumplings that will be added to the boiling soup.
6. Cooking the dumplings:
When the soup reaches a boil, add the dumplings with a teaspoon, allowing them to swell in the soup. Reduce the heat to low or remove the pot from the heat and cover it with a lid. Let the dumplings cook for 10-15 minutes.
7. Finalizing the soup:
Before serving, add the chicken meat back into the soup and the finely chopped parsley. Taste and adjust the salt if necessary.
Serving:
Serve the soup hot in deep bowls, and don’t forget to garnish it with a sprig of fresh parsley. You can accompany the soup with a slice of toasted bread or crunchy croutons for added texture.
Useful tips:
- For a richer flavor, you can add a bay leaf or a few peppercorns during boiling.
- If you wish, you can replace the semolina with corn flour for a gluten-free version.
- The soup can be prepared in advance and kept in the refrigerator for 2-3 days, and the flavor will be even more intense the next day.
Nutritional benefits:
This soup is rich in proteins, vitamins, and minerals due to the chicken and vegetables used. The semolina adds complex carbohydrates, providing energy, while the parsley adds a note of vitamin C.
Frequently asked questions:
- Can I use frozen chicken?
Yes, but make sure it is completely thawed before cooking.
- How can I make the soup less fatty?
You can use skinless chicken or remove the fat from the surface after the soup has cooled.
- What other vegetables can I add?
You can customize your soup by adding zucchini, green beans, or potatoes.
In conclusion, chicken soup with semolina dumplings is more than just a simple culinary dish; it is a recipe full of tradition that brings family and friends together. Enjoy every bite and savor the warm and comforting aroma of this dish!
Ingredients
1 carrot, 1 onion, 1/2 free-range chicken, 1 suitable piece of celery root, green parsley, 1/2 red bell pepper, salt, semolina, butter, 1 egg white