Homemade chicken soup with semolina dumplings
- 4 persons
- Preparation time
- 40 minutes
- 2 pieces of bone-in chicken (the back or two leg quarters, if you like cooked meat)
- 3-4 carrots
- 1 parsley root
- 1 celery root
- Parsley leaves, salt and pepper
- 1 large egg
- A pinch of salt
- 1 tablespoon oil (I prefer olive oil)
- About 75 g Franck wheat semolina
Clean and cut the vegetables, wash the meat and put all the ingredients in a pot, season, add cold water and cook with the lid on over low heat for one hour, i.e., until the soup has a nice rich taste and the meat starts to separate from the bone and vegetables are fully cooked.
While the soup is simmering, mix all the ingredients to make semolina dumplings and leave to rest for 30 minutes. The mixture will be creamy but will start to thicken after a few minutes.
Strain the broth, bring to a boil and season to taste. Dip the spoon into the soup and each time add half a tablespoon of semolina mixture into the soup. Cook over low heat for about 10 minutes. Before serving season the soup with freshly cut parsley leaves and serve with cooked meat and vegetables. Enjoy!