Chicken soup with fluffy dumplings

The first time I made chicken soup with dumplings, I used meat from a free-range chicken. It had a pleasant fat content, which reflected in the final taste. If you use store-bought chicken, things are a bit different, but I’ll get to that. I've repeated the recipe often, especially when I need something simple that can be made without fuss. It's the kind of dish that easily becomes a routine.

Quick Info

Total time: about 1 hour and 30 minutes
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Servings: 5-6
Difficulty: easy
Recipe type: warm soup, suitable for lunch or dinner

Ingredients

For the soup:
- 1 chicken breast (ideally free-range, if available)
- 3 carrots
- 2 onions
- 1/2 small celery root
- 1 bell pepper (red, green, or yellow, according to preference)
- 1 tablespoon of oil
- salt
- seasoning (optional, to taste)
- fresh parsley

For the dumplings:
- 100 g semolina
- 2 eggs
- a pinch of salt

Preparation method

1. Wash the chicken breast well and put it to boil in a pot with cold water. If the chicken is fattier, it will release some fat on the surface, which is good for flavor. For store-bought chicken, add a tablespoon of oil from the start to prevent the soup from being too dry.

2. Meanwhile, peel and wash the vegetables. Cut the carrot, onion, celery, and bell pepper into suitable cubes.

3. In another pot or even in the one where you’re making the soup (if you don’t want to wash too many dishes), heat a tablespoon of oil. Add the onion, carrot, and celery. Sauté everything for 2-3 minutes over medium heat. Add the bell pepper last, just to soften a bit, it doesn't need to be cooked too long.

4. Pour water over the vegetables until it reaches 3/4 of the pot's volume. Don't overload it too much to avoid overflow while boiling.

5. Remove the chicken breast from the first water (after it has boiled for about 5-10 minutes). Rinse the meat under cold running water. Tear it into strips or cut it into cubes, depending on how you want to find it in the bowl. Add the meat to the pot with the vegetables and water.

6. Let the soup simmer on low heat, adjust the salt, and if using, add the seasoning. Boil until the vegetables and meat are well cooked, about 40-45 minutes after adding the meat.

7. While the soup is boiling, prepare the dumpling mixture: crack 2 eggs into a bowl, add a pinch of salt, and then gradually add the semolina. Mix well with a fork or whisk until you get a homogeneous paste. It should be thick enough not to run off the spoon.

8. When the soup is nearly done, reduce the heat to the minimum. Take a tablespoon of the semolina and egg mixture and drop the dumplings directly into the soup. Don't overcrowd them, as they will puff up. Continue until you finish all the mixture.

9. Let the soup simmer on low heat for another 5 minutes, allowing the dumplings to cook. At the end, sprinkle with freshly chopped parsley.

Why I make this recipe often

It’s the recipe I turn to when I need a clear but hearty soup. It doesn’t require complicated techniques, and it turns out about the same every time. It can be quickly adapted, and it’s not picky about ingredients. The dumplings, if you follow the steps, turn out soft and don’t fall apart.

Tips and variations

Tips
- Don’t add too much semolina; otherwise, the dumplings will become hard.
- Let the soup simmer on low heat after adding the dumplings. Otherwise, you risk them falling apart.
- For more flavor, you can use a whole chicken, but then adjust the vegetable quantities.

Substitutions
- The chicken breast can be replaced with boneless thighs.
- The seasoning is not mandatory; the soup can be made with just salt if you want a simpler version.

Variations
- You can add parsnip or a piece of parsley root to the vegetables.
- You can also use different combinations of bell peppers for color.

Serving ideas
- The soup is served hot, with fresh parsley on top.
- It goes well with toasted bread or even on its own for a light meal.

Frequently asked questions

1. Why do the dumplings break or become hard?
Usually, if you add too much semolina or if you boil them on too high heat, the dumplings turn out hard or crumble. Low heat is essential.

2. Can I use just water without seasoning?
Yes, the soup will have a milder taste, but it’s still good this way, especially if you use free-range poultry.

3. Can the dumplings be made in advance?
I don’t recommend it; they need to be made and boiled directly in the soup, otherwise, they dry out or harden.

4. How much water do I use for the soup?
Generally, 3/4 of the pot's capacity, so you don’t risk it overflowing and have room for the dumplings.

5. Can I use other types of meat?
The recipe works best with chicken, but it can be adapted with turkey.

Nutritional values

Approximately, a serving of chicken soup with dumplings has about 170-200 kcal. Carbohydrates mainly come from semolina and vegetables (about 15-20 g/serving), protein from chicken and eggs (15-18 g/serving), and fats depend on the meat used and whether you add extra oil (6-8 g/serving). These are just estimates, but the soup remains moderately caloric and filling.

Storage and reheating

The soup can be stored in the refrigerator, in a closed container, for up to 2 days. The dumplings absorb liquid, so when reheating, you may need to add a little water or clear soup. I do not recommend freezing, as the dumplings change texture. Reheat only what you consume, on low heat.

 Ingredients: For the soup: chicken breast, 3 carrots, 2 onions, celery, bell pepper (for red, green, yellow appearance), seasoning, salt, parsley, 1 tablespoon of oil. For the dumplings: 100g semolina, 2 eggs, a pinch of salt.

 Tags:  dumpling soup chicken soup