There is nothing better than a semolina dumpling soup made from chicken stock. Chicken soup is a food for the soul and not only because when we need a remedy against cold, but also because has a beneficial effect reducing the inflammation.
This delicious chicken soup with semolina dumplings is delicious and perfect for a dreary winter day with spring accents coming too early.
For the chicken soup
- 1 kg chicken with bones
- 3 large carrots
- 1 celery
- 1 parsley root
- 1 parsnip
- 1 onion
- salt and pepper
- fresh parsley for garnish
For the semolina dumplings
- 2 eggs
- 6 tablespoons semolina flour
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch baking soda
Step 1: To make the chicken soup place the chicken in a very large pot, cover with the water and bring to a boil. Turn the heat to medium heat, skim the foam if necessary and leave to simmer very gently, uncovered, for about 1 hour.
Step 2: Add the vegetables and let simmer for another 40 minutes to 1 hour, until the vegetables are cooked.
Step 3: Remove the vegetables and chicken parts from the soup and collect the meat from the chicken parts and add it back to the pot.
Step 4: Keep the carrot, cut it into pieces and add it back to the soup.
Step 1: Beat the eggs with a pinch of salt
Step 2: Gradually add the baking soda and the semolina flour until it gets thick.
Step 3: Finally and 1 tablespoon olive oil and let the mixture rest for about five minutes. You know it’s ready when you are able to form a dumpling that is soft but doesn’t fall apart.
Step 4: Dumplings should double their size when cooked. You can try first with just one dumpling and see how it behaves when boiled. If it falls apart in the soup, then you can either let the mixture rest few more minutes and try again, or add a bit more semolina to the mixture.
Step 5: Make sure to gently boil the dumplings in the soup, because if the soup is boiling hard it will break up the dumplings.
Serve hot and add fresh parsley if you wish.