Chicken soup with dumplings
Chicken soup with dumplings is one of the recipes I make most often when we want something warm and simple. For me, it's the kind of soup that gets you out of any jam, especially when you have a whole chicken or some thighs on hand. The dumplings always come out fluffy if you have a little patience with them. During the week, I usually make it in the evening, as it doesn't require much attention once everything is boiling.
Quick Info
Total time: about 2 hours
Preparation time: 20-25 minutes
Cooking time: 1.5 - 2 hours (depends on the chicken and how quickly the dumplings boil)
Servings: 8-10
Difficulty: medium, especially for dumplings if you haven't made them often
Recipe type: classic soup, suitable for lunch or dinner
Ingredients
4 liters of water
500 g chicken meat (thighs, breast or back, with bone)
2 onions
2-3 carrots
1 parsnip
1 piece of celery (approx. 100-150 g)
2 eggs
8-9 tablespoons of semolina
fresh parsley
salt, white pepper
lovage (a good handful, at the end)
Preparation method
1. Wash the chicken well and put it to boil in 4 liters of cold water. Any piece of chicken with bone is used for flavor. Let it come to a boil and skim off the foam as needed. Skim several times until the soup remains clear.
2. When the meat is almost cooked and easily separates from the bone (about 45-60 minutes on medium heat), remove it onto a platter. Add the onion, carrots, parsnip, and celery to the soup, all cleaned and left whole. Let it boil until the vegetables soften, about 20-30 minutes.
3. Meanwhile, you can portion the meat and add it back to the soup or use it for another recipe, as you prefer.
4. While the vegetables are boiling, you prepare the dumplings. Separate the eggs. Beat the egg whites with a little salt until foamy. Gently fold in the yolks. Gradually add the semolina, spoon by spoon, until you get a not-too-stiff mixture (about 8-9 tablespoons for 2 eggs, depending on the size of the eggs). Let the mixture rest for 30-40 minutes at room temperature. The semolina will swell and the dumplings will be softer.
5. For the dumplings, boil a pot of water with a little salt. When it starts to boil, remove the pot from the heat. Using a teaspoon dipped in cold water, take some of the mixture and place the dumplings in the hot water. After you finish, put the pot back on low heat and let it boil for another 5 minutes. Do not stir in the water while they are boiling, so they do not fall apart.
6. When the vegetables in the soup are cooked, remove them with a slotted spoon. You can slice them and put them back or use them elsewhere. If you prefer, you can leave the carrot in the soup, cut into rounds, for color.
7. Carefully transfer the boiled dumplings into the clear soup. Let everything simmer gently for another 5-10 minutes to combine the flavors.
8. Finally, adjust the salt and white pepper to taste. Turn off the heat and add a good handful of chopped fresh lovage. Cover the pot and let the flavors settle until serving.
Why I make the recipe often
It's a classic, easy soup that is prepared without complications. It can be made in large quantities and is just as good the next day. For the dumplings, you don't need special techniques, just a little patience. The soup comes out clear and flavorful, and the dumplings are fluffy if you follow the simple steps above.
Tips and variations
Tips
Frequent skimming at the beginning helps the soup remain clear.
The semolina should be added gradually, not all at once, to avoid lumps.
For soft dumplings, do not overmix the mixture after adding the semolina.
It is important to let the dumpling mixture rest.
The pot of water for the dumplings should not be boiling too vigorously; low heat helps prevent them from falling apart.
Substitutions
You can use any kind of chicken with bone: thighs, breast, or back.
Celery can be replaced with parsley root if you don't have it on hand.
If you don't have lovage, you can use only fresh parsley, although the flavor will be less intense.
Variations
If you prefer, you can leave more carrot in the soup for color.
The soup is good even with fewer vegetables, just with what you have on hand.
You can add a little grated horseradish when serving for those who want something spicier.
Serving ideas
It is good hot, with freshly chopped parsley on top.
You can serve it with pickled hot peppers if you prefer something spicier.
It works as a first course for any main meal, especially in winter.
Frequently asked questions
Are the dumplings hard, what am I doing wrong?
Usually, dumplings turn out hard if you add too much semolina or do not let the mixture rest. Try to use medium-sized eggs and not exceed the recommended amount of semolina.
Can I put the dumplings directly in the soup?
You can, but you risk the soup not being as clear, especially if you don't control the temperature. It is safer to boil them separately and then transfer them.
What can I substitute for lovage?
If you can't find lovage, you can use parsley or a bit of green celery, but the aroma won't be the same.
What should I do if the dumplings break while boiling?
This usually happens if the water is boiling too hard or the mixture is too soft. Boil on low heat and let the mixture rest before shaping.
Nutritional values
Approximately, a serving of this soup (with a large dumpling and chicken meat) has about 120-150 kcal. Carbohydrates: about 10-12 g (from semolina and vegetables). Protein: 10-15 g (depending on how much meat and egg you have per serving). Fat: 3-5 g, depending on the chicken used and whether you leave the skin on or not. These are just estimates – the soup is one of the lightest options if you don't overdo it with the dumplings.
Storage and reheating
The soup with dumplings keeps well in the refrigerator, in a covered container, for 2-3 days. When reheating, warm it gently over low heat, not in the microwave, to avoid breaking the dumplings. If you plan to keep it longer, you can store the dumplings separately from the soup and add them only when serving. I do not recommend freezing, as the dumplings do not retain their texture when thawed.
The meat is washed and boiled in 4 liters of water. It is skimmed when necessary. After the meat is cooked, it is removed and the cleaned vegetables, left whole, are added. It is allowed to boil. If desired, you can portion the meat and add it to the soup or use it for something else. While the vegetables are boiling, we prepare the dumplings. We separate the egg whites from the yolks. We beat the egg whites with a little salt, then gradually incorporate the yolks and semolina. We let it rest for about 30-40 minutes. In the meantime, we put a pot of water to boil, when it boils, we take the pot off the heat and with a teaspoon dipped in cold water, we take some of the semolina mixture and put it into the water. We put it back on the heat for 5 minutes. When the vegetables are cooked, they are removed from the soup. They can be chopped or used for something else. When the dumplings are ready, they are added to the soup. It is allowed to boil for another 5-10 minutes. Salt and white pepper are added to taste. Finally, a generous handful of lovage is added. The pot is covered and left like this until serving.
Ingredients: 4 liters of water, 500 grams of chicken meat, 2 onions, 2-3 carrots, 1 parsnip, 1 piece of celery, 2 eggs, 8-9 tablespoons of semolina, parsley, salt, white pepper
