Chicken Soup with Dumplings

This recipe was automatically translated from Romanian. View original here
Chicken Soup with Dumplings

I thought of such a chicken soup last week - easy, fast but at the same time even more special (thanks to the dumplings), perfect after the hearty holiday meals.

I was late with this recipe to put it on the site because I could not find the perfect proportion of semolina in dumplings, the conclusion is that it is not a fixed amount, see in the recipe - so follow the steps and recommendations, not to be afraid.


Chicken meat
500 g
pieces of chicken with bones
1 piece
White onion
1 piece
Celery root
100 g
+ parsley root and parsnip - if you have
Fresh parsley
1 bunch
Laurel leaves
2 pieces
1 piece
Semolina flour
4 tbsp
+ you may need another tablespoon if it is a larger egg

Step by step


Wash and clean the chicken and vegetables.

They are boiled in enough water to cover them well - I had about a 3 liter pot here.

When it starts to boil, take the foam, add the bay leaf and make a small fire. Let it simmer for 1 hour, if it is an older chicken, cook until the meat is soft.


As soon as you put the chicken to the boil, start mixing the dumpling composition - it's fine if you sit down and the semolina will swell until the soup boils.

Separate the egg whites from the glabenus (I made 2 eggs).


Beat the egg whites hard with a little salt.


Add the yolks and mix.


Measure 4 tablespoons of semolina and add them to the composition - mix with a whisk so that they are not lumpy.

Set aside the bowl for about 30-40 minutes - the semolina will swell and the dumplings will be softer and fluffier.


After the meat is cooked, remove the vegetables from the soup - you can leave them finely chopped there if you like.

I now wanted a clear soup, I used the vegetables for something else.


Match the salt soup, add the finely chopped parsley and optionally half a finely chopped raw onion.

Turn off the heat immediately and let the soup penetrate.


During this time we will make the dumplings.

I prefer to boil them in a separate pot - if somehow the dumplings don't come out first you won't spoil the soup. And I don't even like to see semolina rags in the soup.

So, I boil a pot of water, I add 1 teaspoon of salt.

When it starts to boil, I take it off the fire.


Soak a tablespoon in a cup of cold water.


Take a little of the semolina composition with that spoon.


And gently shake it in a pot of boiled water.

If somehow the dumplings do not hold well and unravel, add 1 tablespoon of semolina to the composition.


Put the pot of dumplings back on low heat, boil for about 5 minutes. During this time the dumplings swell and increase in volume.

Be careful not to boil too many dumplings at once, they will fall apart and you will not be able to control them when boiling.

Better boil in 2-3 rounds, along the way those that are ready add them to the soup and boil others.


This will happen if you boil too many dumplings and the semolina composition is too soft. But because we have the soup separately, everything can be fixed. Put another pot of water on the fire, add a little more semolina to the composition and repeat the above procedure.

I even wanted to show you this step, not to be afraid if something goes wrong, everything can be fixed / solved.


Move the cooked dumplings to the chicken soup and let them penetrate for another 5-10 minutes.


Serve it and enjoy it :)

Good appetite!

Quantity: 2 l (5-6 servings)
Prep time: 15 min
Difficulty: easy
Ready in: 60 min
Publish date:
Collections: Soups


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