Chicken soup with semolina dumplings

Name: Chicken soup with semolina dumplings
Ingredients: 700 g bone-in chicken thighs; 3 medium carrots (300 g); 50 g celeriac; 1 medium onion (150 g); 2500 ml water; 1 teaspoon salt; 1 egg; 75 g semolina; 15 g parsley

Soups - Chicken soup with semolina dumplings by Aristita A. - Recipia

Chicken soup with semolina dumplings is strained before the dumplings go in, while the cooked carrots stay in the broth. The chicken and vegetables make a clear soup with soft dumplings. I like it with parsley sprinkled over the bowl. Preparation: 20 minutes. Cooking: 50 minutes. Total time: 70 minutes. Servings: 4. Approximately 330 kcal and 25 g protein per serving.

Ingredients

700 g bone-in chicken thighs
3 medium carrots (300 g)
50 g celeriac
1 medium onion (150 g)
2500 ml water
1 teaspoon salt
1 egg
75 g semolina
15 g parsley

Preparation

1. Pat the chicken thighs dry with paper towels. Peel the carrots, celeriac and onion, then put them in a 3-4 liter pot with the chicken, 2500 ml water and 1 teaspoon salt. 2. Simmer over low heat for 35 minutes, until the meat comes easily off the bone and the carrots are soft. 3. Remove the chicken and vegetables. Strain the broth, return it to the pot and add only the carrots. 4. Beat the egg well and mix in the semolina. Spoon the mixture into the boiling broth and cook over high heat for 5 minutes, until the dumplings rise. Lower the heat and cook for another 10 minutes, until they are firm. Sprinkle with the chopped parsley.

Notes

Home-raised chicken can vary a lot; if the thighs are from an older bird, simmer them until the meat comes easily off the bone. For a more predictable cooking time, store-bought chicken thighs work better than breast, which dries out if it stays in the pot too long. Carrots that are about the same size soften in about the same time; if one is much thicker, cut it lengthwise. The dumpling mixture should fall heavily from the spoon; if it is too runny, sprinkle in a little more semolina at a time. As with simple chicken soup, the broth takes center stage, and the dumplings stand in for noodles. I serve it with white bread and fresh parsley. Keep the broth in the fridge for no more than 3 days; if the dumplings stay in the pot, they soak up liquid and swell, so store them separately. Eggs and semolina contain egg and gluten.