Chicken soup with dumplings
Everybody knows chicken soup with dumplings is my favorite. Every time I go home to Romania, I ask my mom to make it for me. Had some intentions of doing it myself, never found the courage, though. Those dumplings seemed so difficult, how to find the right composition, oh may, oh may. One day I woke up with some extra courage, called my mom to tell me the exact recipe but, as she is used with big quantities, she messed things up, and I got left with a runny dumpling sauce. Finally, I tested the dumplings one by one, adding more semolina if they got broken in the soup. In the end, I found the perfect recipe and, luckily, it turned out just like the one my mamma makes. I normally measure things, execute a recipe from start to finish, I don't take risks. But this time, everything payed off.
- Prep Time : 10 minutes
- Cook Time : 2h 00 min
- Yield : 10
- Allergens : eggs
1. Wash the chicken very well, add it in a pot with 2 litres of water, along with the vegetables and potato. Let them boil at low heat and lid on until everything is ready. Take the chicken out, remove the bones and you can either add it in the soup or not. You can also remove the vegetables if you prefer a clear soup. I like my veggies, though. Season.
2. Make the dumplings: beat the eggs, add the semolina, oil and bicarbonate, mix well. Season. Dip a spoon in the soup, take some of the composition from the side of the bowl, dive it deep in the pan and let the dumpling unloose by itself. If it doesn't tear up, you have the right composition. If it does, add another spoon of semolina and test again. Remove the dissolved semolina with a spatula.
3. After you've put all the dumplings (each should be like half the spoon), they should rise at the surface. Put the lid on for 5 minutes then flip them on the other side. Cover and leave for 15 minutes, until they are ready.
4. Turn the heat off, sprinkle with parsley.