Chicken soup with dumplings

Chicken soup with dumplings is a classic dish that brings pleasant memories and unforgettable moments with family. Over time, this recipe has been passed down from generation to generation, bringing joy and comfort on colder days or when we want to indulge in a warm and nourishing meal.

Total preparation time: 1 hour
Cooking time: 40 minutes
Number of servings: 4-6

Ingredients:
- 1.5 liters of water
- 500-600 g of chicken (thighs or breast)
- 1 egg
- 1 tablespoon of lard (or butter)
- 5-6 tablespoons of semolina
- 1 carrot (about 150 g)
- 1 onion (about 100 g)
- 1 parsnip (about 100 g)
- Salt, to taste
- Pepper, to taste
- 1 bunch of fresh parsley, for garnish

Preparation:

1. Preparing the soup:
Start by placing the chicken in a large pot, adding water and a pinch of salt. Boil the chicken over medium heat. While it boils, peel the onion, carrot, and parsnip. The onion will remain whole to flavor the broth, while the carrot and parsnip will add sweetness and taste.

2. Removing the foam:
As the water begins to boil, you will notice foam forming on top. Use a skimmer to remove this foam, as it will keep the soup clear and appetizing.

3. Adding the vegetables:
After removing the foam, add the peeled vegetables to the soup. They will add flavor and complexity to the broth. Let everything simmer on low heat for about 30 minutes, or until the chicken is cooked through.

4. Preparing the dumplings:
In a separate bowl, beat the egg as for an omelet, adding a pinch of salt and pepper. Add the lard and mix well. Then, gradually incorporate the semolina, stirring constantly until you achieve a smooth paste, with the consistency of thick cream.

5. Forming the dumplings:
When the chicken is cooked, remove it from the soup and set it aside. Discard the onion, while the carrot and parsnip can remain in the soup for added flavor. Use a teaspoon to scoop portions of the semolina mixture and add them to the soup. Be careful not to overfill the pot, as the dumplings will expand.

6. Boiling the dumplings:
Add a cup of cold water to the pot to regulate the temperature and cover with a lid. Let the soup simmer on low heat, making sure the dumplings do not overflow. When they are cooked (test them with a fork - they should be fluffy and not hard in the center), add salt and pepper to taste.

7. Serving:
Turn off the heat and add the finely chopped parsley. The chicken can be deboned and cut into small pieces, then added back to the soup. Serve the soup hot, perhaps alongside a slice of fresh bread or croutons.

Useful tips:
- You can experiment with different types of meat, such as turkey or duck, for a distinct flavor.
- If you prefer fluffier dumplings, you can add a tablespoon of sparkling water to the semolina mixture.
- The soup can be stored in the refrigerator for 2-3 days, and the flavor gets even better the next day, when the aromas intensify.

Frequently asked questions:
- Can I use frozen chicken?
Yes, make sure to completely thaw it before adding it to the pot.
- How can I enhance the flavor of the soup?
You can add a few peppercorns and a few bay leaves during boiling.

Nutritional benefits:
This chicken soup with dumplings is not only delicious but also nutritious. Chicken provides essential proteins, while the vegetables add important vitamins and minerals. Semolina brings carbohydrates, providing the energy needed for an active day.

Serving suggestion:
For an extra burst of flavor, you can add a few drops of lemon or a splash of soy sauce before serving. This will bring a note of freshness and perfectly complement the taste of the soup.

This chicken soup with dumplings is more than just a simple dish - it is a recipe full of tradition and warmth, that will fill your home with inviting aromas and bring smiles to the faces of your loved ones. Whether you prepare it for a family dinner or to indulge yourself on a cold day, it is guaranteed to become a favorite for everyone. Enjoy your meal!