Chicken soup with semolina dumplings

Name: Chicken soup with semolina dumplings
Ingredients: 4000 ml water; 1 medium celeriac (500 g); 100 g parsley root; 2 large carrots (300 g); 2 medium potatoes (350 g); 2 medium onions (300 g); 1 whole chicken (1200 g); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 15 g parsley; 2 eggs; 120 g semolina; 15 ml oil; 1/4 teaspoon salt

Soups - Chicken soup with semolina dumplings by Tania E. - Recipia

Chicken soup with semolina dumplings simmers with vegetables and chicken, then semolina dumplings are added straight to the hot broth. The broth takes on the flavor of the chicken and vegetables, and the dumplings stay soft, with a slightly porous surface. I choose a chicken that fits comfortably in the pot, without crowding the pieces. Prep: 20 minutes. Cook: 65 minutes. Total time: 85 minutes. Servings: 6. Approximately 430 kcal and 32 g protein per serving.

Ingredients

For the soup

4000 ml water
1 medium celeriac (500 g)
100 g parsley root
2 large carrots (300 g)
2 medium potatoes (350 g)
2 medium onions (300 g)
1 whole chicken (1200 g)
1 teaspoon salt
1/2 teaspoon ground black pepper
15 g parsley

For the dumplings

2 eggs
120 g semolina
15 ml oil
1/4 teaspoon salt

Preparation

1. Peel the vegetables and cut them into large pieces. Cut the chicken into pieces and measure 4000 ml of water into a large pot. 2. Bring the vegetables and water to a boil. Let them cook for about 20 minutes, until the water is boiling. 3. Add the chicken, 1 teaspoon of salt and 1/2 teaspoon of pepper. Simmer for 30 minutes, until the meat is cooked through. 4. Remove the chicken and vegetables from the pot. If you want a clear broth, strain it. 5. Beat the 2 eggs, then stir in 120 g of semolina, 15 ml of oil and 1/4 teaspoon of salt. 6. Spoon the batter into the hot soup. Cook the dumplings over low heat for 15 minutes, until they puff up and become soft. 7. Chop the parsley and sprinkle it over the soup before serving.

Notes

A young chicken cut into similarly sized pieces becomes tender more evenly than a large one left whole; a free-range chicken may need more time. If you want a clear broth, strain it through a fine-mesh sieve after removing the chicken and vegetables. Sometimes the dumplings puff up a lot and make the broth a little cloudy, especially if the soup is boiling hard. I start making it ahead of the meal I’m serving it for, because reheating a full pot takes time. Let the soup cool before putting it in the fridge in a covered container; it keeps for up to 3 days. The dumplings soak up more broth and swell while they’re stored. For portions that are easier to eat, debone the chicken and cut up the meat before adding it to the bowls. Semolina contains gluten, and the dumplings contain eggs. A slice of plain bread goes well with a bowl.