We all know how a bowl of chicken soup can be—warm, nourishing, and perfect for lifting both your spirits and your energy. But what if we took this timeless classic and made it even better? Chicken Soup with Semolina Dumplings, a dish that combines the soothing essence of traditional chicken soup with the delightful texture of soft dumplings.
Ingredients:
- For the Soup:
- 2 liters of water
- 1 chicken back
- 2 chicken wings
- 1/2 of a chicken breast
- ~30 g (1 oz) celery root
- 1 carrot
- 1 small onion (optional: pre-roast it for added flavor)
- Salt and vegetable seasoning to taste
- For the Dumplings:
- 1 egg
- 1 teaspoon oil
- 4-5 tablespoons semolina
- A pinch of baking powder
- Chopped parsley to taste
Preparation:
- In a large pot, combine the chicken pieces, diced celery root, sliced carrot, and the whole onion.
- Pour in the water and cook over medium heat until the chicken is tender and fully cooked.
- While the soup is cooking, beat the egg in a small bowl using a fork.
- Mix in the oil, semolina, and baking powder until the mixture is smooth. Let it sit for a few minutes to allow the semolina to absorb the liquid and swell slightly.
- Once the chicken is cooked, remove it from the pot along with the vegetables.
- Add salt and vegetable seasoning to taste.
- Using a teaspoon, scoop small portions of the semolina mixture. Dip the spoon into the hot soup first to prevent sticking, then gently drop the dumplings into the boiling soup.
- Cook until the dumplings float to the surface, about 1-2 minutes.
