Chicken soup with semolina dumplings

Chicken soup with semolina dumplings

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6

One of the most beloved dishes in our cuisine, chicken soup with semolina dumplings is a true symbol of comfort and warmth. This recipe has a rich history, having been prepared by generations, and is often associated with special moments in our lives, such as family meals, holidays, or simply cool winter evenings. You might have thought of your grandmother while preparing it.

Ingredients needed:

- 1 chicken or a country rooster (about 1.5 kg)
- 3 carrots
- 2 parsley roots
- 2 parsnips
- 1 onion
- 2 bell peppers
- 1 small celery with leaves
- 1 bunch of fresh parsley
- 1 tablespoon of salt
- Pepper, to taste
- 2 eggs
- 5-6 tablespoons of semolina
- 1 potato

Preparing the soup:

1. Washing and cutting the meat: Start by washing the chicken well under cold running water. Cut the meat into manageable pieces, ensuring that you have removed any leftover feathers or excess fat.

2. Boiling the meat: Place the meat pieces in a large pot, add cold water and a tablespoon of salt. Set the pot over medium heat and let it boil. It is essential to skim off the foam that forms on the surface with a ladle to achieve a clear and appetizing soup. This step may seem trivial, but it will make the difference between a clear soup and a cloudy one.

3. Checking the boiling: Simmer the meat on low heat, making sure to check it periodically. The boiling time depends on the age of the chicken; an older chicken may require more time. Generally, the meat should be tender, and the broth should be clear.

4. Straining the soup: Once the meat is cooked, remove the pieces from the pot and strain the broth through a fine sieve. You may notice a considerable amount of fat on the surface. I recommend not using all the fat, so keep some of the broth in the freezer for other dishes.

5. Preparing the vegetables: Wash and peel the vegetables: carrots, parsley, parsnips, onion, and celery. Cut them into cubes or slices, as preferred. In a separate pot, heat 4 tablespoons of the fat collected from the surface of the soup, adding the chopped vegetables. Sauté them for 1 minute, then add the strained broth, allowing it to boil with a lid for 5 minutes. If you chose to keep some of the broth, now is the time to add a little water to achieve the desired quantity.

6. Preparing the dumplings: In a bowl, beat the two eggs and mix them with the semolina, adding a little salt. Let the mixture rest for a few minutes, during which the dumplings will become fluffier. When the vegetables in the soup are nearly cooked, form dumplings using a spoon and carefully add them to the soup. Let them boil for another 5-10 minutes, being careful not to overcook them, so they do not fall apart.

7. Adding the bell pepper: In the last minutes of boiling, add the diced bell pepper for an extra flavor and color.

8. Final seasoning: Check if the soup has enough salt, then turn off the heat. Add the chopped fresh parsley, which will provide a fresh and irresistible taste.

9. Serving: Serve the soup hot, sprinkled with freshly ground pepper. You can add a slice of fresh bread or croutons to complete the meal.

Useful tips:

- Use a country chicken for a soup with a more intense and authentic flavor.
- You can experiment with different types of vegetables depending on the season and preferences.
- If you want a lighter version, you can use chicken meat, which cooks faster and has less fat content.

Calories and nutritional benefits:
This soup is rich in protein due to the chicken meat, and the vegetables provide essential vitamins and minerals. Each serving contains approximately 250-300 calories, depending on the ingredients used. Additionally, chicken soup is comforting and easy to digest, making it ideal for colder days or during recovery from a cold.

Frequently asked questions:
1. Can I use another type of meat?
Yes, you can use chicken or even turkey, but the taste will be different.
2. How can I store the soup?
The soup stores well in the refrigerator for 2-3 days or can be frozen for later use.
3. Can I make dumplings without eggs?
Yes, you can make dumplings from semolina and water, but the texture will be different.

Delicious combinations:
This soup pairs perfectly with a dry white wine or fresh lemonade. Also, a slice of homemade bread or flavored croutons can turn the meal into an unforgettable experience.

Personal note:
This recipe was passed down to me by my grandmother, and every time I prepare it, I remember the smell of basil and the sunny days spent in the kitchen with her. I encourage you to try it and add your own touch! Maybe a bit of dill or a few pink peppercorns for an even more special flavor.

Enjoy this comforting soup, which will not only warm your soul but also transport you back to beautiful moments in your life. Bon appétit!