Chicken soup with vegetables and dumplings

Chicken soup with vegetables and dumplings: an easy, flavorful, and fresh recipe that brings summer to your plate. This soup is perfect for warm days, being a delicious combination of meat, vegetables, and fluffy dumplings. Whether you prepare it for a family meal or a special occasion, it will surely bring smiles to your faces.

Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 3-4

Ingredients:

For the soup:
- 2 chicken thighs and one wing (ideally, use free-range chicken for a more intense flavor)
- A handful of fresh or frozen green peas
- A handful of green beans, cut into small pieces
- One carrot, sliced
- Half a bell pepper, cut into thin strips
- One large onion, left whole
- A small piece of celery, grated
- 100 ml tomato juice
- One tablespoon of olive oil
- One teaspoon of RAZ EL HANOUT spice mix (an aromatic blend of spices like turmeric, cumin, cayenne pepper, fennel, coriander, ginger, garlic)
- Fresh lovage and parsley for garnish

For the dumplings:
- One egg, well beaten
- A pinch of salt and pepper
- A pinch of baking soda
- A little corn oil
- Semolina as needed (about 100-150 g, depending on the desired consistency)

Preparation:

1. Boiling the chicken: Start by placing the chicken pieces in a large pot with cold water. Add the whole onion, one sliced carrot, and a teaspoon of salt. Place the pot over medium heat and let it boil for 25 minutes. This cooking method helps retain the meat's juiciness and extracts flavors from the bones and meat.

2. Adding the vegetables: After 25 minutes, remove the onion and carrot from the soup (you can discard them or use them in other dishes). Add the peas, green beans, bell pepper, grated celery, and tomato juice. Season everything with pepper and the RAZ EL HANOUT spice mix, which will add an exotic and deep note to your soup. Let it boil together for 10 minutes until the vegetables become tender.

3. Preparing the dumplings: In a separate bowl, combine the beaten egg with a little salt, pepper, baking soda, and corn oil. Gradually add the semolina, stirring continuously until you obtain a homogeneous mixture, but not too dense. Let the mixture sit for a few minutes.

4. Adding the dumplings: After the 10 minutes of boiling the vegetables, reduce the heat to low and form the dumplings with a spoon, allowing them to drop directly into the soup. They will float and puff up, adding texture and flavor. Let them simmer on low heat for another 5 minutes.

5. Finalizing the soup: When the dumplings are cooked, turn off the heat and add the finely chopped lovage and parsley. These fresh herbs will add a splash of color and flavor, further invigorating the dish.

6. Serving: Let the soup sit covered for a few minutes to allow the flavors to meld. Serve hot, with a slice of lemon on the side for a touch of acidity that will perfectly balance the taste.

Practical tips:
- If you want to make the soup even heartier, you can add diced potatoes or zucchini.
- The RAZ EL HANOUT spice mix can be replaced with other spice blends, but I recommend trying to find it, as it brings a unique flavor.
- Instead of dumplings, you can add homemade noodles or rice, depending on your preferences.

Nutritional benefits: This chicken soup is an excellent source of protein, vitamins, and minerals. Chicken provides essential amino acids, while the vegetables contribute important fiber, vitamins A, C, and K, and antioxidants. It is a light choice, perfect for a summer meal.

Frequently asked questions:
- Can I use turkey instead of chicken? Yes, turkey is a healthy alternative and can be successfully used.
- How can I make the soup spicier? Add some hot peppers or chili flakes during cooking.
- Can the soup be frozen? Yes, the soup can be frozen, but it is recommended to add fresh dumplings after thawing, to avoid them becoming mushy.

Now that you have all the necessary information, all that's left is to start cooking! Enjoy every bite and delight in the enticing flavors of this chicken soup with vegetables and dumplings, which will bring a touch of sunshine and warmth to your table, even on the hottest summer days.

 Ingredients: For 3-4 servings we need 2 chicken thighs and one wing (I used free-range chicken), a handful of green peas, a handful of green beans cut into small pieces, a carrot sliced into rounds, half a bell pepper cut into thin strips, one large onion left whole, a little grated celery, 100 ml of tomato juice, one tablespoon of olive oil, one teaspoon of RAZ EL HANOUT spice, which includes (turmeric, cumin, salt, cayenne pepper, fennel, coriander, ginger, garlic), lovage, and parsley. For the dumplings I used one well-beaten egg, a little salt, pepper, a pinch of baking soda, and a little corn oil, semolina as needed (this is my mother's recipe).

 Tags:  chicken meat soup vegetables