Dumpling soup

Chicken dumpling soup is a classic dish, full of flavor and comfort, perfect for cool days or when you need a warm hug in a bowl. This recipe is not just a simple soup, but a combination of flavors and textures that will bring a smile to your face. Let’s discover together how to prepare this delicacy step by step!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total: 45 minutes
Servings: 4-6

Ingredients

For the soup:
- 500 g of chicken parts (e.g., wings, thighs, or breast)
- 1 parsnip
- 1 carrot
- 1 onion
- 1 bay leaf
- A bunch of fresh parsley
- Salt and pepper to taste

For the dumplings:
- 2 eggs
- 7 tablespoons of semolina
- 1 tablespoon of oil
- Salt to taste

Preparation

Step 1: Preparing the soup
1. Boil the meat: In a large pot, add the chicken parts and cover with cold water. Place the pot over medium heat and bring the water to a boil.
2. Remove the foam: After about 10 minutes of boiling, you will notice foam forming on the surface. This contains impurities, so use a skimmer to carefully remove it.
3. Add the vegetables: Peel and chop the parsnip, carrot, and onion into large pieces. Add them to the pot along with the bay leaf and parsley stems.
4. Season: Season with salt and pepper to taste and let it simmer on low heat until the meat and vegetables are well cooked. This step will take about 20-25 minutes.

Step 2: Preparing the dumplings
1. Beat the eggs: In a bowl, beat the eggs with a tablespoon of oil and a pinch of salt until homogeneous.
2. Add the semolina: While continuing to stir, add the semolina gradually. Keep mixing until you achieve a consistency similar to thick sour cream. It’s important not to add the semolina too quickly to avoid lumps.

Step 3: Dumplings in the soup
1. Form the dumplings: Use a spoon dipped in the soup to prevent sticking. Take spoonfuls of the dumpling mixture and carefully add them to the soup.
2. Boil the dumplings: Cover the pot and let it simmer on low heat for about 10 minutes. It’s essential not to lift the lid during cooking to allow the dumplings to puff up and become fluffy.

Step 4: Serving
1. Finish the soup: Once the dumplings are ready, turn off the heat and let the soup rest for a few minutes. This will help intensify the flavors.
2. Serve: Before serving, finely chop the fresh parsley and sprinkle it on top. You can serve the soup hot, alongside a slice of fresh bread or crunchy croutons.

Chef’s tip
For an extra flavor boost, you can add a few peppercorns or a clove of garlic to the soup. Also, if you want a richer version, add a few slices of potatoes at the beginning of cooking.

Nutritional benefits
This soup is not only delicious but also nourishing. Chicken is an excellent source of protein, while the vegetables provide important vitamins and minerals. The semolina in the dumplings offers carbohydrates for energy, making this soup an ideal dish for the whole family.

Possible variations
If you want to try something different, you can replace the chicken with beef or add different vegetables, such as peas or zucchini. You can also experiment with spices, adding turmeric or dill for a distinct flavor.

Serving and pairings
This dumpling soup pairs perfectly with a fresh salad or a glass of dry white wine. If you prefer hot drinks, green tea or an herbal infusion would complement the meal perfectly.

Frequently asked questions
1. Can I use other types of meat?
Yes, you can use beef or pork, but the cooking time will be different.

2. How can I store the soup?
The soup can be stored in the refrigerator for up to 3 days. The dumplings may become less fluffy if stored too long, so it’s recommended to prepare them fresh.

3. Can I freeze the soup?
Yes, but it’s recommended not to freeze the dumplings, as their texture will change after thawing.

This dumpling soup recipe is not only a delicious dish but also a warm reminder of family meals. By sharing this recipe, you bring a touch of comfort and tradition to every plate. Enjoy your meal!

 Ingredients: 500 g poultry cutlery, one parsnip root, one carrot, one onion, one bay leaf, one bunch of parsley, salt and pepper to taste. For dumplings: 2 eggs, 7 tablespoons semolina, 1 tablespoon oil, salt.

 Tags:  dumpling soup