Chicken Semolina Dumpling Soup
A comforting and hearty Chicken Semolina Dumpling Soup with tender dumplings, flavorful chicken, and nourishing vegetables. Perfect for any season!
Equipment
Ingredients
For the Soup:
- 8 cups (2 l) chicken stock
- 7 oz (200 g) cooked chicken shredded or diced
- 1 cup (130 g) carrots sliced into rounds
- 1/3 cup (50 g) parsnips diced
- 1 cup (100 g) cauliflower cut into small florets
- 1-2 tbsp Vegeta seasoning
- Salt and pepper to taste
For the Semolina Dumplings:
- 1 egg
- 1.6 oz (45 g) semolina
- A pinch of salt
- 1 tbsp oil or melted butter
- 2 tbsp water if needed
Instructions
- Pour the chicken stock into a large pot and bring it to a gentle boil over medium heat. Add the carrots and parsnips with a pinch of salt, and cook for 10 to 12 minutes. Then, add the cauliflower florets and simmer for another 5 minutes until all the vegetables are tender.
- In a bowl, whisk the egg, salt, and oil or melted butter. Gradually stir in the semolina until smooth and thick. Let the mixture rest for 10 minutes.
- Reduce the soup to a gentle simmer. Using two teaspoons, shape small portions of the dumpling mixture and drop them into the soup. Cook for 7 to 10 minutes until the dumplings float to the surface.
- Add the shredded chicken to the pot and stir gently. Season with Vegeta, black pepper, and additional salt if needed. Let the soup simmer for 2 to 3 minutes.
- Ladle the soup into bowls, ensuring each portion has dumplings, chicken, and vegetables. Garnish with chopped parsley and serve immediately.
Notes
Rest the dumpling mixture for 10 minutes to ensure tender texture.
Simmer the soup gently when adding the dumplings to prevent breaking them apart.
Adjust Vegeta seasoning and salt to taste gradually, as it can be salty.
Avoid overcooking the vegetables to retain their texture and flavor.
Nutrition
Calories: 270kcal
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