Chicken soup with semolina dumplings – the perfect comfort food for cold days
Who hasn’t felt the need for a warm, flavorful, and comforting soup on chilly winter days? Chicken soup with semolina dumplings is a classic dish that brings pleasant memories and, above all, a feeling of warmth and care. This recipe is not only simple but also packed with nutrients, making it ideal for boosting your mood and strengthening your immune system. Plus, it’s a quick and easy recipe, perfect for anyone wanting to indulge in a bowl of delicious soup.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4
Ingredients:
- 4 chicken thighs (preferably with skin and bone for richer flavor)
- 1 large onion
- 2 carrots
- 1 bunch of celery leaves
- 1 bunch of parsley
- 1 bell pepper (red or green, as preferred)
- Salt, to taste
- 2 eggs
- About 8 tablespoons of semolina
Let’s start the culinary journey!
1. Preparing the chicken thighs: Rinse the chicken thighs well under running water and remove any skin if necessary. It’s important to choose thighs with a bit of fat to make the soup tastier. If you prefer, you can leave a small amount of fat for a more intense flavor. Place the thighs in a large pot.
2. Adding the vegetables: Peel and cut the onion in half, slice the carrots into rounds, and chop the bell pepper into larger pieces. Add all these to the pot along with the celery leaves and a pinch of salt. These vegetables will give the soup an unmistakable aroma and exceptional flavor.
3. Boiling the soup: Fill the pot with water (enough to cover all the ingredients) and put it over medium heat. When the water starts to boil, reduce the heat and let the soup simmer for about 40 minutes or until the chicken is tender.
4. Straining the soup: Once the meat is cooked, remove the pot from the heat and strain the soup through a sieve into another pot. This step will remove the vegetables and bones, leaving only the clear and aromatic broth. You can keep the meat and vegetables for a delicious roast, so don’t throw them away!
5. Preparing the dumplings: In a bowl, beat the two eggs with a fork and add a pinch of salt. Then, gradually incorporate the semolina, stirring continuously. The mixture should be homogeneous, neither too thick nor too runny. A good idea is to let the mixture sit for a few minutes so that the semolina absorbs some moisture.
6. Adding the dumplings to the soup: Put the soup back on the heat, and when it starts to boil, use a spoon to form dumplings from the semolina and egg mixture. Carefully add them to the soup. The dumplings are ready when they rise to the surface, indicating they are cooked – this process takes about 5-7 minutes.
7. Finalizing the soup: Once the dumplings are cooked, remove the soup from the heat and let it rest for a few minutes. Serve the soup hot, with freshly chopped herbs on top for an extra touch of flavor and freshness.
Helpful tips:
- If you want an even more flavorful soup, you can add some spices like pepper or bay leaves during boiling.
- The dumplings can be varied with cheese or herbs added to the mixture for a different taste.
- This soup pairs excellently with a fresh green salad for a complete and balanced lunch.
Nutritional benefits:
Chicken soup with semolina dumplings is not only comforting but also packed with nutrients. Chicken is an excellent source of protein, while the vegetables provide essential vitamins and minerals. Semolina adds carbohydrates, offering energy.
Frequently asked questions:
- Can I use another type of meat? Yes, you can use chicken breast for a leaner option, but the flavor will be less intense.
- How can I store the soup? The soup can be stored in the fridge for 2-3 days, but it’s recommended to separate the dumplings, as they may become mushy.
This chicken soup with semolina dumplings recipe is perfect for moments when you want to indulge or when you feel a cold coming on. Warm your soul and enjoy every spoonful!
Enjoy your meal!
Who hasn’t felt the need for a warm, flavorful, and comforting soup on chilly winter days? Chicken soup with semolina dumplings is a classic dish that brings pleasant memories and, above all, a feeling of warmth and care. This recipe is not only simple but also packed with nutrients, making it ideal for boosting your mood and strengthening your immune system. Plus, it’s a quick and easy recipe, perfect for anyone wanting to indulge in a bowl of delicious soup.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4
Ingredients:
- 4 chicken thighs (preferably with skin and bone for richer flavor)
- 1 large onion
- 2 carrots
- 1 bunch of celery leaves
- 1 bunch of parsley
- 1 bell pepper (red or green, as preferred)
- Salt, to taste
- 2 eggs
- About 8 tablespoons of semolina
Let’s start the culinary journey!
1. Preparing the chicken thighs: Rinse the chicken thighs well under running water and remove any skin if necessary. It’s important to choose thighs with a bit of fat to make the soup tastier. If you prefer, you can leave a small amount of fat for a more intense flavor. Place the thighs in a large pot.
2. Adding the vegetables: Peel and cut the onion in half, slice the carrots into rounds, and chop the bell pepper into larger pieces. Add all these to the pot along with the celery leaves and a pinch of salt. These vegetables will give the soup an unmistakable aroma and exceptional flavor.
3. Boiling the soup: Fill the pot with water (enough to cover all the ingredients) and put it over medium heat. When the water starts to boil, reduce the heat and let the soup simmer for about 40 minutes or until the chicken is tender.
4. Straining the soup: Once the meat is cooked, remove the pot from the heat and strain the soup through a sieve into another pot. This step will remove the vegetables and bones, leaving only the clear and aromatic broth. You can keep the meat and vegetables for a delicious roast, so don’t throw them away!
5. Preparing the dumplings: In a bowl, beat the two eggs with a fork and add a pinch of salt. Then, gradually incorporate the semolina, stirring continuously. The mixture should be homogeneous, neither too thick nor too runny. A good idea is to let the mixture sit for a few minutes so that the semolina absorbs some moisture.
6. Adding the dumplings to the soup: Put the soup back on the heat, and when it starts to boil, use a spoon to form dumplings from the semolina and egg mixture. Carefully add them to the soup. The dumplings are ready when they rise to the surface, indicating they are cooked – this process takes about 5-7 minutes.
7. Finalizing the soup: Once the dumplings are cooked, remove the soup from the heat and let it rest for a few minutes. Serve the soup hot, with freshly chopped herbs on top for an extra touch of flavor and freshness.
Helpful tips:
- If you want an even more flavorful soup, you can add some spices like pepper or bay leaves during boiling.
- The dumplings can be varied with cheese or herbs added to the mixture for a different taste.
- This soup pairs excellently with a fresh green salad for a complete and balanced lunch.
Nutritional benefits:
Chicken soup with semolina dumplings is not only comforting but also packed with nutrients. Chicken is an excellent source of protein, while the vegetables provide essential vitamins and minerals. Semolina adds carbohydrates, offering energy.
Frequently asked questions:
- Can I use another type of meat? Yes, you can use chicken breast for a leaner option, but the flavor will be less intense.
- How can I store the soup? The soup can be stored in the fridge for 2-3 days, but it’s recommended to separate the dumplings, as they may become mushy.
This chicken soup with semolina dumplings recipe is perfect for moments when you want to indulge or when you feel a cold coming on. Warm your soul and enjoy every spoonful!
Enjoy your meal!