Chicken soup with semolina dumplings is one of those classic recipes that reminds us of childhood and family meals. It is a dish that inspires comfort and warmth, perfect for cool days or when we need a bath of nostalgia. Let's discover together how to prepare it step by step, so we can achieve a delicious soup, full of flavor and with fluffy dumplings.
Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes
Number of servings: 6
Necessary ingredients
For the soup:
- 1 kg chicken with bones (we recommend wings or thighs for a richer taste)
- 2 carrots (peeled and sliced)
- 1 celery (diced)
- 1 parsnip (optional, but adds a delicious flavor)
- 1 onion (whole for easy removal)
- 1 small bell pepper (cut into pieces)
- 2 potatoes (peeled and diced)
- 2 liters of water
- salt (to taste)
- peppercorns (a few to flavor the soup)
For the semolina dumplings:
- 1 egg (beaten)
- 4 tablespoons semolina
- ½ teaspoon oil
- a pinch of salt
A brief history of the recipe
Chicken soup with semolina dumplings is a traditional dish that has been enjoyed for generations. It combines the essence of chicken meat with the flavors of fresh vegetables, providing a nourishing and comforting meal. The semolina dumplings are a unique element of this recipe, bringing a light and fluffy texture that perfectly complements the soup. This recipe can vary depending on available ingredients and personal preferences, but the essence remains the same: a soup that allows the desire to be at home.
Step by step preparation
1. Preparing the soup:
- In a large pot, place the washed and cut chicken in cold water. Add salt and place the pot on low heat. It is essential for the soup to simmer slowly to avoid foam formation that can cloud the liquid.
- As the water begins to heat, you will notice foam forming on top. Use a skimmer to remove it, so the soup remains clear.
2. Adding the vegetables:
- Once the chicken has boiled well (about 30 minutes), add the cleaned vegetables. They will add not only flavor but also essential nutrients. Let the soup simmer on low heat for another 20-30 minutes, until the vegetables are soft.
3. Straining the soup:
- Once all the ingredients are cooked, strain the soup through a fine sieve to remove the meat and vegetables. You can choose to keep the vegetables to serve alongside or discard them, depending on your preferences.
4. Preparing the semolina dumplings:
- In a bowl, beat the egg with a fork. Add a pinch of salt and oil, then gradually incorporate the semolina. Mix well, ensuring the texture is homogeneous.
- Check the consistency of the mixture: it should be easy to shape but not too soft. If the mixture is too hard, add a little water; if it is too soft, add a little more semolina.
5. Cooking the dumplings:
- Put the strained soup back on the heat and let it simmer gently. Using a spoon or fork, form small dumplings and carefully place them in the soup. It is important not to drop them from the air but to introduce them with the spoon, so they do not stick together.
- The dumplings are ready when they rise to the surface, which takes about 5-7 minutes.
6. Serving:
- You can serve the chicken soup with semolina dumplings either plain or with a little freshly chopped parsley and ground pepper, to taste. This combination will add a splash of color and flavor.
Useful tips
- Choose chicken with bones: This will add more flavor to your soup.
- Check the consistency of the dumplings: Always test the mixture and adjust the semolina or water to achieve the desired texture.
- Personalize the soup: You can add other vegetables, such as zucchini or peas, to vary the flavors.
- Store the soup: If there are leftovers, the soup stores well in the refrigerator and can be consumed in the following days.
Frequently asked questions
- Why does foam form?
Foam forms from impurities and proteins that rise to the surface during boiling. It is recommended to remove it for a clear soup.
- Can I use dumplings made from another type of flour?
Of course! You can experiment with corn flour or whole wheat flour, but the texture may vary.
- Can the soup be frozen?
Yes, the soup can be frozen, but it is recommended not to freeze the dumplings, as they will lose their texture.
Nutritional benefits
Chicken soup with semolina dumplings is an excellent source of protein, vitamins, and minerals, thanks to its ingredients. Chicken meat provides lean protein, while the vegetables bring essential fiber for digestion. The semolina dumplings are a quick source of carbohydrates, providing energy.
Delicious variations
- Chicken soup with potato dumplings: Replace semolina with mashed potatoes for a heartier version.
- Spicy soup: Add a few slices of hot pepper for a more intense flavor.
This chicken soup recipe with semolina dumplings will not only warm your soul but will also become a favorite dish on your menu. Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes
Number of servings: 6
Necessary ingredients
For the soup:
- 1 kg chicken with bones (we recommend wings or thighs for a richer taste)
- 2 carrots (peeled and sliced)
- 1 celery (diced)
- 1 parsnip (optional, but adds a delicious flavor)
- 1 onion (whole for easy removal)
- 1 small bell pepper (cut into pieces)
- 2 potatoes (peeled and diced)
- 2 liters of water
- salt (to taste)
- peppercorns (a few to flavor the soup)
For the semolina dumplings:
- 1 egg (beaten)
- 4 tablespoons semolina
- ½ teaspoon oil
- a pinch of salt
A brief history of the recipe
Chicken soup with semolina dumplings is a traditional dish that has been enjoyed for generations. It combines the essence of chicken meat with the flavors of fresh vegetables, providing a nourishing and comforting meal. The semolina dumplings are a unique element of this recipe, bringing a light and fluffy texture that perfectly complements the soup. This recipe can vary depending on available ingredients and personal preferences, but the essence remains the same: a soup that allows the desire to be at home.
Step by step preparation
1. Preparing the soup:
- In a large pot, place the washed and cut chicken in cold water. Add salt and place the pot on low heat. It is essential for the soup to simmer slowly to avoid foam formation that can cloud the liquid.
- As the water begins to heat, you will notice foam forming on top. Use a skimmer to remove it, so the soup remains clear.
2. Adding the vegetables:
- Once the chicken has boiled well (about 30 minutes), add the cleaned vegetables. They will add not only flavor but also essential nutrients. Let the soup simmer on low heat for another 20-30 minutes, until the vegetables are soft.
3. Straining the soup:
- Once all the ingredients are cooked, strain the soup through a fine sieve to remove the meat and vegetables. You can choose to keep the vegetables to serve alongside or discard them, depending on your preferences.
4. Preparing the semolina dumplings:
- In a bowl, beat the egg with a fork. Add a pinch of salt and oil, then gradually incorporate the semolina. Mix well, ensuring the texture is homogeneous.
- Check the consistency of the mixture: it should be easy to shape but not too soft. If the mixture is too hard, add a little water; if it is too soft, add a little more semolina.
5. Cooking the dumplings:
- Put the strained soup back on the heat and let it simmer gently. Using a spoon or fork, form small dumplings and carefully place them in the soup. It is important not to drop them from the air but to introduce them with the spoon, so they do not stick together.
- The dumplings are ready when they rise to the surface, which takes about 5-7 minutes.
6. Serving:
- You can serve the chicken soup with semolina dumplings either plain or with a little freshly chopped parsley and ground pepper, to taste. This combination will add a splash of color and flavor.
Useful tips
- Choose chicken with bones: This will add more flavor to your soup.
- Check the consistency of the dumplings: Always test the mixture and adjust the semolina or water to achieve the desired texture.
- Personalize the soup: You can add other vegetables, such as zucchini or peas, to vary the flavors.
- Store the soup: If there are leftovers, the soup stores well in the refrigerator and can be consumed in the following days.
Frequently asked questions
- Why does foam form?
Foam forms from impurities and proteins that rise to the surface during boiling. It is recommended to remove it for a clear soup.
- Can I use dumplings made from another type of flour?
Of course! You can experiment with corn flour or whole wheat flour, but the texture may vary.
- Can the soup be frozen?
Yes, the soup can be frozen, but it is recommended not to freeze the dumplings, as they will lose their texture.
Nutritional benefits
Chicken soup with semolina dumplings is an excellent source of protein, vitamins, and minerals, thanks to its ingredients. Chicken meat provides lean protein, while the vegetables bring essential fiber for digestion. The semolina dumplings are a quick source of carbohydrates, providing energy.
Delicious variations
- Chicken soup with potato dumplings: Replace semolina with mashed potatoes for a heartier version.
- Spicy soup: Add a few slices of hot pepper for a more intense flavor.
This chicken soup recipe with semolina dumplings will not only warm your soul but will also become a favorite dish on your menu. Enjoy your meal!
Ingredients
chicken meat with bones 1 kg, carrots 2 pcs, celery 1 pc, parsnip 1 pc, onion 1 pc, small pepper 1 pc, potatoes 2 pcs, water 2 l, salt, peppercorns. Semolina dumplings: 1 egg, 4 tbsp semolina, 1/2 tsp oil, a little salt.