Chicken dumpling soup

Chicken dumpling soup is one of those dishes I often turn to, especially when I have chicken that needs to be used up quickly. I've noticed that if I grate the carrot, my son doesn't protest as much about the vegetables. The dumplings are easy to make if you take your time and don't overbeat the mixture. That's usually how I go about it.

Quick Info

Total time: about 1 hour and 30 minutes, depending on how quickly the chicken cooks
Preparation time: 15-20 minutes
Cooking time: 1 hour or as long as needed for the chicken and vegetables to be well cooked
Servings: 5-6 people
Difficulty: easy-medium
Recipe type: clear soup with dumplings, good for lunch

Ingredients

2 green onions
1 carrot
1/2 red bell pepper
4-5 pieces of chicken (breast, wings, or thighs; I used drumsticks)
2-3 liters of water (depending on the size of the pot)
Fresh parsley
Salt and pepper
Chicken-flavored Delikat (to taste)
A little oil (optional)

For the dumplings:
2 eggs
7 heaping tablespoons of semolina
Salt and pepper
1 tablespoon of oil

Preparation method

1. Cut the chicken into pieces if you’re using large cuts (like breast). I used drumsticks. Remove the skin if you want a clearer, less fatty soup. Wash the meat and place it in a pot with water and salt to boil.

2. Skim off any foam that forms on the surface to keep the soup clear. Keep the heat on medium.

3. Meanwhile, peel and wash the vegetables. Slice the green onion into rounds or chop it finely, as you prefer. You can dice the carrot into small cubes or grate it if you have picky eaters. Set the half red bell pepper aside; you'll add it later.

4. When the chicken is almost cooked through (the meat should easily come off the bone), add the chopped vegetables (without the bell pepper yet). Season the soup with Delikat and pepper to taste.

5. Towards the end of cooking, when the vegetables are nearly done, add the diced red bell pepper.

6. While the vegetables are cooking, prepare the dumpling mixture. Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. Mix the yolks with a pinch of salt, then gently fold in the egg whites without deflating them. Add a tablespoon of oil and pepper. Gradually incorporate the semolina, stirring gently. Let the mixture sit for 5-10 minutes to "puff up."

7. When the vegetables are cooked, reduce the heat to low. Take small amounts of the dumpling mixture with a teaspoon and carefully drop them into the soup. After 1-2 minutes, gently turn them over. The dumplings should simmer gently, not boil vigorously.

8. When all the dumplings are cooked and soft (about 10 minutes), turn off the heat. Sprinkle with finely chopped parsley.

Why I make this recipe often

I make this soup quite often because it's simple, doesn't require hard-to-find ingredients, and works well in any season. The dumplings are easy to prepare and don’t need any special techniques. It's a dish that almost everyone enjoys, especially kids.

Tips and Variations

Tips

Careful skimming helps keep the soup clear.
Dumplings turn out fluffier if you don’t overbeat the mixture after adding the semolina.
Don’t add all the dumplings at once if you have a small pot.

Substitutions

You can use any part of the chicken – breast, wings, or thighs – depending on what you have on hand. Boneless meat works too if you want a bone-free version.
If you don’t have green onions, use dried onions, but use less and chop them finely.

Variations

If you don’t want to use Delikat or don’t have it, substitute with a little more salt, pepper, and perhaps a bit of celery or parsnip root for flavor (I didn’t use it in this recipe, but it can enhance the taste).
For a heartier soup, you can add more vegetables, but the basic version is fine with the listed ingredients.

Serving Ideas

Serve the soup hot, garnished with fresh chopped parsley. It makes a great main dish for lunch, alongside a slice of plain bread.

Frequently Asked Questions

1. How do I know when the dumplings are done?
The dumplings should be soft and no longer raw in the center. They puff up and float to the surface. If you cut them with a spoon, they shouldn’t be dense or rubbery.

2. What if my soup isn't clear enough?
Be sure to skim off the foam every time it appears at the beginning. Too high heat can cloud the soup, so after adding the vegetables, keep the heat lower.

3. My dumplings are falling apart; what can I do?
If the dumplings are breaking apart in the soup, the mixture was likely too runny or you didn’t wait for the semolina to puff up. You can add an extra teaspoon of semolina if needed, but be careful not to make them too tough.

4. Can I make the soup with a different type of meat?
You can also try using turkey or just vegetables if you want a vegetarian version, but the taste will be different.

5. Can I store the soup for the next day?
Yes, it can be stored in the refrigerator in a covered container for up to 2 days, but the dumplings may absorb the broth and become a bit firmer when reheated.

Nutritional Values

Estimated per serving (out of 6 servings): approximately 220-270 kcal, with 20-25g of protein (from the chicken), 6-7g of fat, and 20-25g of carbohydrates (including from vegetables and dumplings). Values can vary widely depending on the exact amount of meat and how much fat remains in the soup.

Storage and Reheating

Chicken dumpling soup stores well in the refrigerator in a covered container for up to 2 days. When reheating on low heat, be careful not to let it boil, as this can break apart the dumplings. If the soup is too thick after the dumplings have sat, you can add a little hot water. I do not recommend freezing, as the dumplings lose their texture.

If the meat is larger (breast), it is portioned. I used drumsticks; it is cleaned of skin, washed, and then boiled with a little salt. Skim off the foam as needed. While the meat is boiling, we clean and wash the vegetables, then chop them finely (into cubes), each as preferred. To convince my son to eat carrots, I grate them on a fine grater so he doesn't notice too much :). We season with chicken-flavored Delikat and black pepper. After the meat has boiled, add the vegetables, and towards the end, add the bell pepper. We make the dumplings: separate the egg whites from the yolks, beat the egg whites until stiff peaks form, and mix the yolks with a little salt, then add the whipped egg whites. Gently mix to avoid deflating, add oil and pepper, then add semolina one full spoon at a time. Let it sit to swell a bit at room temperature. When the vegetables are cooked, turn the heat to low and use a teaspoon to place small mounds of the semolina mixture, flipping them on both sides. When they are ready, turn off the heat and sprinkle with freshly chopped parsley. Enjoy your meal!

 Ingredients: 2 pieces of green onion, 1 carrot, fresh parsley, salt and pepper, chicken-flavored seasoning, half a red bell pepper, 4-5 pieces of chicken (breast, wings, thighs), 2-3 liters of water (depending on the pot), a little oil if necessary. For the dumplings: 2 eggs, 7 tablespoons of semolina, salt and pepper, 1 tablespoon of oil.

 Tags:  dumpling soup chicken soup