Traditional chicken soup with fluffy semolina dumplings. Simple and delicious, just like home

Fanatik presents a traditional recipe for chicken soup with fluffy semolina dumplings, easy to make, just like at home. This soup is perfect for a hearty lunch with loved ones.

Dumpling soup is a very common traditional dish in Romania and many people prefer to eat it as a first course for lunch. Find out how to make fluffy semolina gnocchi that will make your mouth water.

Read on and find out what ingredients you need to make this delicious soup that will impress your family members. It’s not hard to do, so don’t hesitate any longer.

Traditional chicken soup with fluffy semolina dumplings. Simple and delicious, just like home

Chicken soup with dumplings is one of the most popular dishes in Romania and is usually eaten for lunch. If you want to do it like at home, keep in mind that you have to respect a traditional recipeand the result will be as expected.

This soup is made with chicken or bone so that it comes out well, especially from the carcasses left behind after boning. (back, wings, neck, breast or heart). We shouldn’t use chicken thighs or breast for later, as he also notes

Additionally, any meat-based soup is good when a lot of bones are used, according to the source mentioned above. Here is the list of ingredients for the traditional recipe of chicken soup with semolina dumplings.

Chicken soup with fluffy semolina dumplings: the ingredients you need

The following list contains the ingredients needed for chicken soup, but also for fluffy semolina dumplings. Finally, when the soup is ready to be served, you can add some parsley leaves.

Ingredients for the soup

  • 1 kg of poultry meat with skin and bone
  • 4-5 carrots
  • 2 parsley roots
  • 2 pieces of parsnips
  • 1 piece of celery root (approx. 100 g)
  • 2 medium onions
  • peppercorns, salt

Ingredients for dumplings

  • 2 eggs (140 g weighed whole, with the shell)
  • 140 g of semolina (not very fine)
  • a pinch of salt

How to make chicken soup with dumplings. The steps you need to follow

The bird’s wings, back, neck, and organs (heart and gizzard) are usually used for soup. It cleans the meat very well, especially if there are feathers. The tube is cleared of the skins and the heart of blood clots. If the bird is homemade, you can use all the meat for the soup, cut into suitable pieces.

Put the meat in cold water with two teaspoons of salt, then boil it. When it first boils, you can start skimming. Boil the meat over low heat for 15-20 minutes and the soup constantly froths.

Add the whole onion, peppercorns and a little salt. The soup is left to boil for another half hour, during which you can start cleaning the vegetables. Vegetables are added after half an hour, and the soup is boiled until soft. You can top up with 1-2 glasses of water if the soup gets too low.

With a slotted spoon all the pieces of meat, bones and large vegetables are removed and the soup is passed through a thick colander, which must be placed on a clean pot. Bone the pieces of cooked meat, skin removed, then set them aside with the pipota and the heart.

The carrot slices and the pieces of meat can be returned to the drained casserole after cooking the semolina gnocchi.

How to prepare semolina gnocchi. The recipe that doesn’t fail

Put the drained casserole back on the heat, over low heat. Boil the eggs in their shell with everything, as well as the semolina. It is recommended to use a kitchen scale, otherwise the dumplings will not come out as they should.

Beat the whole eggs with a fork, then gradually add the semolina, one teaspoon at a time. The composition is homogenized every time the semolina is added. Halfway through the process of adding semolina, you can also add salt.

After the semolina has been incorporated, the composition is allowed to thicken for 10 minutes. With a previously moistened spoon shape the gnocchi, then add them to the soup over low heat. For each dumpling put about a quarter of a tablespoon.

The dumplings are boiled for about 10 minutes over low heat, after which they are turned off and left for another 10 minutes under the lid. Finally, the carrot rings and pieces of meat can be put back into the pot. Enjoy your meal!

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