Zucchini soup with semolina dumplings

Name: Zucchini soup with semolina dumplings
Ingredients: 1500 ml water; 500 g chicken breast; 1 tablespoon olive oil; 1 medium carrot (80 g); 1 small white onion (70 g); 1 large zucchini (350 g); 1 tablespoon rice; 2 eggs; 100 g semolina; 1 g fine salt; 10 cherry tomatoes (150 g); 1/2 teaspoon sweet paprika; 1 teaspoon Vegeta; 1/2 teaspoon ground pepper; 1 teaspoon fine salt; 15 g fresh or frozen parsley

Soups - Zucchini soup with semolina dumplings by Eusebia G. - Recipia

Zucchini soup with semolina dumplings gets its special touch from grated zucchini with the skin on, along with chicken breast, rice and cherry tomatoes. The dumplings puff up in the broth and stay soft when you add the semolina gradually. I ended up with a tasty little soup, and I prefer the breast cut into small cubes, about bite-size. Prep: 20 minutes. Cook: 53 minutes. Rest: 5 minutes. Total time: 78 minutes. Serves: 4. About 360 kcal and 35 g protein per serving.

Ingredients

1500 ml water
500 g chicken breast
1 tablespoon olive oil
1 medium carrot (80 g)
1 small white onion (70 g)
1 large zucchini (350 g)
1 tablespoon rice
2 eggs
100 g semolina
1 g fine salt
10 cherry tomatoes (150 g)
1/2 teaspoon sweet paprika
1 teaspoon Vegeta
1/2 teaspoon ground pepper
1 teaspoon fine salt
15 g fresh or frozen parsley

Preparation

1. Bring 1500 ml water to a boil in a pot. Add the chicken breast and simmer over low heat for 20 minutes, until the middle is no longer pink. 2. Meanwhile, grate the carrot, finely chop the onion and sauté them in olive oil for 8 minutes, until softened. 3. Take the chicken breast out of the pot and cut it into small cubes. Add the sautéed vegetables, grated zucchini with the skin on, chicken and rice to the broth. Cook for 15 minutes, until the rice is tender. 4. Beat the eggs with 1 g salt, then gradually mix in the semolina. Let the mixture rest for 5 minutes. 5. Dip a spoon into the soup to moisten it, then scoop up some batter and form dumplings in the pot. Simmer them over low heat for 5 minutes. 6. Quarter the cherry tomatoes and add them. Add the sweet paprika, Vegeta, pepper and 1 teaspoon salt. Simmer for another 5 minutes, until the dumplings have puffed up. 7. Finely chop the parsley and sprinkle it over the finished soup.

Notes

The soup keeps in the fridge for up to 3 days. Once cooled, the dumplings absorb the broth and soften, so you can add a little water when reheating. Plain bread goes well with a bowl, especially for soaking up the broth left behind. Semolina contains gluten, and the dumplings contain eggs, so this dish is not suitable for a gluten-free or egg-free meal. A very mature zucchini may have large seeds and soft flesh. Remove the center before grating it. If the zucchini releases a lot of liquid after grating, drain it in a sieve for a few minutes without pressing it. Vegeta is already salty, so taste the soup before adding more salt. For a double batch, use a large pot and increase the water, vegetables and chicken in the same proportion. Mix the dumpling batter separately. Dumplings formed with a large spoon will be bigger and may need an extra 2-3 minutes over low heat.