Chicken Soup with Semolina Dumplings

Chicken soup with dumplings is a traditional Romanian dish that brings not only a comforting taste but also pleasant childhood memories. We start by preparing the chicken, which we wash well and cut into pieces. The chicken breast, an essential part of the recipe, is set aside to be used later for making delicious schnitzels. The bone, along with the rest of the meat pieces, will contribute to the rich aroma of the soup. We cut the thighs in half, and we carefully clean the wings, removing the tips and the spurs.

After preparing the meat, we take a larger pot and fill it with water, which we put on to boil. Once the water starts boiling, we add the chicken pieces: thighs, wings, neck, and back. While the meat is boiling, we take care of the vegetables. We peel the carrots, celery, parsley, and onion, ensuring they are well washed. It is important to skim the soup occasionally to achieve a clear and aromatic liquid.

When the meat starts to boil, we add the whole onion, peppercorns, and the pepper, which we crack into quarters. The heat should be low to avoid a strong boil that would cloud the soup. After about 30 minutes, we add the rest of the vegetables and let it boil until everything becomes soft and aromatic. Once the soup is ready, we strain it, keeping the vegetables if we want to make a beef salad.

In another pot, we put water with a little salt or vegetable seasoning and put it on the heat. Meanwhile, we prepare the dumplings. We separate two eggs, beating the egg whites into a foam, which we mix with the yolks. We add salt and semolina gradually, mixing continuously. The semolina should be added gradually until we obtain a soft, almost flowing consistency. We let the mixture rest for a few minutes to allow the semolina to swell, and I recommend adding a pinch of baking soda to make the dumplings fluffier.

When the water in the pot is boiling, we take small portions of the mixture with a spoon and put them in the water. It is important not to boil on high heat to avoid degrading the dumplings. We boil for about two to three minutes on each side, then remove them with a slotted spoon and transfer them to our aromatic soup. If you have noodles, they can be boiled separately in salted water or vegetable seasoning, then cooled under running water and added to the soup.

Chicken soup with dumplings is served hot, filled with pieces of meat, carrots, and, of course, fluffy dumplings or noodles, offering a comforting and delicious meal for the whole family. This recipe will not only satisfy your appetite but will also bring a warm atmosphere around the table.