Chicken Soup with Semolina Dumplings

An excellent homemade soup that warms, strengthens, and soothes the stomach.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, chicken, loaves

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 1 piece Green, raw

  • 3 pieces Carrot, fresh

  • pieces Spices, pepper, black

  • pieces Salt, table

  • 4 twig Parsley, fresh

  • 2 l Water

  • 150 g Beans, fresh

Zdrobovi žličniki

  • 1 piece Egg, fresh

  • 30 g Butter, unsalted

  • 60 g Semolina

  • 1 pinch Salt, table

  • pieces Spices, nutmeg, ground

Steps

  1. First, let's prepare the chicken soup. Clean and wash the vegetables. Leave the onion and garlic whole, and cut the celery and carrots into larger pieces. Rinse the parsley under running water.

  2. In a large pot, add the chicken pieces and all the vegetables. Add the parsley, salt, and peppercorns, then pour cold water over the ingredients.

  3. Place the pot on the stove and quickly bring the contents to a boil. Then reduce the heat, cover the pot three-quarters of the way, and simmer the contents slowly for 60 minutes. The soup should barely simmer under the surface while cooking, so adjust the temperature as needed.

  4. While the soup is cooking, prepare the dumpling mixture. In a bowl, crack an egg and whisk it well with a fork or a hand whisk. While mixing, slowly pour in the melted and cooled butter. Season with a pinch of salt, and optionally add a little grated nutmeg.

  5. Gradually mix the semolina into the egg mixture, stirring continuously. You should get a medium-thick mixture, which you cover and let rest for about 15 minutes so the semolina can absorb the moisture.

  6. When the soup is ready, remove the chicken meat, garlic, onion, parsley sprigs, and optionally the celery from the pot. Add fresh or frozen peas and let them cook in the soup. Once the chicken meat has cooled slightly, clean it and tear or cut it into smaller pieces, then return it to the soup. Season the soup further with salt and/or pepper as needed.

  7. The dumplings can be cooked in salted water or directly in the soup. For a nice shape, form them with two spoons, or use a single spoon that has been greased or dipped in hot soup/water. Scoop up some of the mixture and gently drop it into the lightly boiling liquid. The dumpling will release itself from the spoon upon contact with the hot liquid. Repeat the process until you run out of semolina mixture.

  8. Cover and cook the dumplings for 10-15 minutes until they are nicely set and softened. The liquid should not boil too vigorously during cooking.

  9. Serve the prepared soup and cooked dumplings in deep bowls or soup cups. Sprinkle with freshly chopped parsley and serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 65.64 kcal
  • Fat: 3.01 g
    • Saturated Fat: 1.01 g
  • Carbohydrates: 2.49 g
    • Sugars: 0.49 g
  • Protein: 5.83 g
  • Fiber: 0.33 g

Advice

Along with other vegetables, you can also cook a piece of parsley root in the soup.