Chicken soup with many dumplings
Chicken soup with many dumplings: a family recipe full of memories
Total time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 4
Let’s take a little trip back in time to our childhood days when the aroma of a steaming chicken soup filled our home and brought us all together around the table. This chicken soup with many dumplings is not just a delicious meal, but also a journey back to moments spent with loved ones. I remember when I was little, my nickname was "dumpling" because I loved to eat all the dumplings and leave only the broth. So, let’s prepare a soup together that fills us with nostalgia and joy!
Ingredients
- 1 chicken back (ideally free-range for an authentic taste)
- 4 medium carrots, sliced
- 2 parsley roots, cut into strips
- 1/2 celery root, diced
- 150 g semolina (for dumplings)
- 1 pinch of baking powder
- 2 eggs
- Salt and pepper, to taste
- Fresh parsley leaves, for garnish
Preparation
1. Preparing the soup base
Start by cleaning the vegetables. The carrots, parsley roots, and celery should be cut into strips or cubes, depending on your preference. In a large pot, bring the chicken back and the chopped vegetables to a boil. Add enough water to cover the ingredients. Simmer everything over medium heat for about 30 minutes, until the chicken is well cooked.
2. Straining the soup
Once the chicken is cooked, remove it from the pot and place it on a plate to cool slightly. Use a fine sieve to strain the soup, removing excess fat and the cooked vegetables that are no longer needed. Return the soup to the heat.
3. Preparing the dumplings
In a small bowl, beat the eggs with a pinch of salt and a pinch of baking powder. The latter is the secret to ensuring fluffy and soft dumplings. Gradually add the semolina, stirring constantly until you achieve a homogeneous mixture, but not too soft or sticky. Let the mixture sit for a few minutes to thicken slightly.
4. Cooking the dumplings
Put the soup on medium heat and, using a teaspoon, form dumplings to add to the soup. Check that the soup is simmering gently – it should not boil too hard, otherwise the dumplings may break apart. Let them cook for about 10-15 minutes, until they rise to the surface and become fluffy.
5. Finalizing the soup
Once the dumplings are cooked, season the soup with salt and pepper to taste. Add the finely chopped fresh parsley leaves, which will provide extra freshness and a nice appearance.
6. Serving
Serve the steaming soup in deep bowls, ensuring that each serving has enough dumplings. A personal suggestion is to add a bit of freshly chopped chili pepper to each bowl for a spicy and refreshing taste.
Useful tips
- For an extra flavor: You can add a few peppercorns or a bay leaf to the soup during cooking.
- Recipe variations: If you want to experiment, you can also add other vegetables, such as zucchini or diced potatoes. You can also replace the chicken back with thighs or chicken breast, depending on your preference.
- Calories and nutritional benefits: A serving of soup with dumplings contains approximately 350 calories, being rich in protein due to the chicken and vitamins from the vegetables. It is a nourishing meal, ideal for cool days.
Frequently asked questions
1. Can I use frozen chicken?
Yes, but make sure to thaw it properly before cooking to achieve a better-tasting soup.
2. What can I do if I don’t have semolina?
You can use flour or cornmeal to form dumplings, although the texture will be different.
3. How can I store the soup?
The soup can be stored in the refrigerator for 2-3 days or you can freeze it to consume later.
This chicken soup with many dumplings is not just a delicious dish but also a way to create unforgettable memories with loved ones. Whether you serve it at a family meal or prepare it on cool days, it is a perfect choice! Enjoy your meal!
Ingredients: A chicken back (I had it from home, sent by my mother) 4 carrots 2 parsley roots 1/2 celery root semolina a pinch of baking powder parsley leaves 2 eggs salt pepper
