Strained chicken and vegetable soup with semolina dumplings
Strained chicken soup with vegetables and semolina dumplings is a dish that brings pleasant memories, evoking moments spent around the family table. This recipe is a true symbol of comfort, prepared with fresh and natural ingredients, just like grandma used to make. The preparation time is about 30 minutes, and the boiling time is 1-2 hours, which means that in total, you will enjoy a delicious soup in about 2 hours and 30 minutes. The recipe provides enough servings for 6-8 people, perfect for a family meal or to share with friends.
Ingredients needed
For the soup:
- 1.5 kg chicken (back, wings, neck, legs, and lower thighs from two smaller chickens)
- 3-4 large carrots
- 2-3 large parsley roots
- 1 large celery root
- 3 medium onions
- 1.5 bunches of fresh parsley
- 1 tablespoon salt (or to taste)
- 1 tablespoon whole black pepper
For the dumplings:
- 3 eggs
- 2 tablespoons mineral water
- semolina (about 150 g, but adjust according to the desired consistency)
- 1/2 bunch of fresh parsley, finely chopped
Step-by-step preparation
1. Preparing the chicken: Start by cleaning and washing the chicken well. I recommend cutting it into pieces and soaking it in cold water for 30 minutes. This is a traditional technique that helps remove blood and achieve a clearer soup.
2. Boiling the soup: In a large pot (8 liters), add the cleaned and cut chicken along with all the vegetables (carrots, parsley, celery, and onion, all cleaned and chopped). You can slice the carrots lengthwise, and cut the celery into large pieces. Add 1 tablespoon of salt and 1 tablespoon of whole pepper. Fill the pot with water, letting it simmer on low heat for 1-2 hours, until the meat is well cooked and the vegetables become soft.
3. Straining the soup: Once the soup is ready, remove all the vegetables and meat with a slotted spoon into a bowl. Strain the soup through a fine sieve to obtain a clear liquid. Here you can divide the soup in two: one half will be used immediately, while the other can be stored in a clean container and frozen for future preparations.
4. Preparing the dumplings: In a bowl, beat 3 eggs well with a fork and add 2 tablespoons of mineral water. Start gradually incorporating the semolina until you obtain a paste with a consistency slightly thicker than dough, but not as firm.
5. Boiling the dumplings: Bring the chicken soup to a boil again. When it starts to boil, take small portions of the dumpling paste with a fork and carefully add them to the soup. Let them simmer on low heat for about 2 minutes, then add the finely chopped parsley for an extra touch of freshness.
6. Serving: Done! Your soup is now delicious and aromatic. You can serve it hot, alongside a slice of fresh bread. If you have leftover vegetables and meat from the soup, you can turn them into a tasty salad. Additionally, leftover chicken breast can be used to make delicious schnitzels.
Variations and suggestions
If you prefer, you can replace the dumplings with thin noodles or other small types of pasta. This is an excellent option for those who want a quicker soup. Also, if you enjoy more intense flavors, you can add spices like bay leaves or thyme during boiling.
Nutritional benefits
This chicken soup with vegetables is not only tasty but also healthy. Chicken is an excellent source of protein, while the vegetables provide valuable vitamins and minerals. It is a low-calorie recipe, perfect for a balanced diet: about 150-200 calories per serving, depending on the amount of dumplings added.
Frequently asked questions
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure it is completely thawed before adding it to the soup.
2. How can I make the soup richer?
You can add a small pot of rice or other legumes during boiling to achieve a heartier soup.
3. What can I do with leftover meat and vegetables?
You can use the leftovers to create a delicious salad or turn them into a filling for pancakes or pies.
4. How can I store the soup?
The soup can be stored in the refrigerator for 2-3 days or frozen for later use.
Strained chicken soup with vegetables and semolina dumplings is not just a recipe, but a story about the love of cooking and family traditions. I encourage you to prepare it and enjoy every spoonful, leaving you with pleasant memories from this culinary experience. Bon appétit!
I cleaned and washed the chicken well, portioned it, and kept it in cold water for half an hour (this is done with free-range chicken to prevent blood from leaking into the soup). Then I put all the ingredients whole (cleaned and washed, of course) - I only cut the carrots lengthwise and chopped the celery into large pieces - in 8 liters of water with a tablespoon of salt and a tablespoon of whole pepper. I let them boil gently until all the vegetables, especially the meat, were very well cooked. I then removed all the vegetables and meat with a slotted spoon into a bowl, and strained the soup through a fine sieve. I divided the resulting soup in two: half I put into a clean bottle (after it cooled) and into the freezer for the next time when I just heat it up and add noodles :) The other half I put back on the heat (if it is very concentrated and has reduced a lot from the previous boiling, it can be supplemented with water), I adjusted the taste with chicken seasoning (if needed and if it’s not already salty enough). In the meantime, I prepared the semolina dumplings: I beat 3 whole eggs well with a fork and 2 tablespoons of mineral water and then added semolina until it reached the consistency of a thick paste (but not dough!). After the soup started to boil, I took dumplings from the paste with a fork and gently added them to the soup. I let them boil on low heat for 2 minutes, added finely chopped parsley, and it was ready. From the vegetables and meat from the soup, I made a salad and from the chicken breast, I made schnitzels, and that solved the second course :) Dumplings can be replaced with thin noodles for soup or small squares or other types of small pasta.
Ingredients: for the soup: chicken backs, wings, neck, legs and lower thighs from two smaller chickens; 3-4 large carrots; 2-3 large parsley roots; 1 large celery root; 3 medium onions; 1 and 1/2 bunch of fresh parsley; salt; whole black pepper. for the dumplings: 3 eggs; 2 tablespoons of mineral water; semolina as needed; 1/2 bunch of fresh parsley.
