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Chicken soup with dumplings

Chicken soup with dumplings

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Put the chicken wings to boil.

We take the foam and put the greens,

After they have boiled, take them out on a plate, turn off the heat, add the veggies and prepare the dumplings.

Beat the egg whites with a little salt, add the yolk, a teaspoon of oil and green parsley, mix and put with a spoon a little in the soup but not to boil.

After we put them, let them boil for 10 minutes, turn off the heat and add the green parsley.

Ingredients Fluffy semolina dumplings for soup

  • 1 or
  • 1 quantity of large-grained wheat semolina that weighs exactly as much as the whole egg (60 gram egg = & gt 60 grams semolina)
  • 1 pinch of salt
  • dumpling soup (for egg dumplings & # 8211 enough for 4 servings & # 8211 reach 1 liter of soup)

Fluffy soup dumplings & # 8211 video recipe

Fluffy semolina dumplings for soup & # 8211 step by step recipe (printable) & # 8211 composition preparation

1. Weigh the whole egg. Weigh a quantity of semolina with a mass equal to that of the weighed egg.

2. The egg is broken in a bowl. No need to separate. Sprinkle with salt and beat the egg with a fork until liquefied. Add the semolina in the rain while stirring constantly. A mollusk composition will be obtained, which will still flow. Cover the bowl with a lid or cling film and let it rest for 10-15 minutes.

3. Meanwhile, heat the soup in which the dumplings will be boiled. The dumplings can also be boiled in water, but they will be faded, tasteless. Gray will absorb water instead of tasty soup, so we can't expect too tasty dumplings if the liquid in which they are cooked is not itself tasty.

4. After the rest time has passed, the composition for semolina dumplings has hardened. If we break a piece with a spoon, it will keep its shape well.

Boil semolina dumplings

5. It's time to put the dumplings to boil, in the soup that needs to barely stir, to boil without boiling. With the spoon or teaspoon always soaked in cold water, break the oval pieces from the composition and let them fall into the soup. When forming the dumplings, keep in mind that they grow a lot when boiled. From about ¼ of the composition spoon will come out some huge dumplings like the ones in the pictures. If you want them smaller, it is better to form them with a teaspoon.

6. Boil the dumplings on low heat for 5 minutes, then turn gently with a spoon on the other side. Boil the same, without boiling, for another 5 minutes, then turn off the heat and cover the pot with the lid. Set aside for 10-15 minutes, during which time they will absorb a lot of soup and grow nicely.

Serve immediately, with hot soup, possibly add the pieces of carrots to the plate and sprinkle with chopped green parsley.


Today we prepared a delicious chicken soup with fluffy dumplings to warm us up on a deceptive winter day with spring accents coming too early.


  • 1 chicken about 1 kg.
  • 1 medium carrot
  • 1 medium parsnip
  • 1 medium onion
  • 1 leek approx. 10 cm.
  • 1 small celery
  • 1 tablespoon tomato paste (optional)
  • 1 link parsley
  • salt to taste
  • 2 eggs
  • a pinch of salt
  • 1 tablespoon oil
  • baking soda powder (optional)
  • 100 gr. semolina

For the beginning, I cut the chicken into pieces and put it for 3 minutes in a pot with hot water and salt. Due to this process the meat acquires a white color and we obtain a very clear soup.

I take out the meat and transfer it to a pot with 3 liters of cold water, turn on the stove fire and wait for it to boil. After taking the foam gathered on the surface a few times until the soup has cleared, let the heat to a minimum and add the vegetables previously cut into small cubes. Depending on everyone's preferences, you can cut slices, larger cubes, I like to enjoy a little of each vegetable when I eat the soup.

Cover the pot with a lid and let it simmer for about 40 minutes.

After that time, I check if the meat has been cooked, take it out of the soup and add a tablespoon of tomato paste. I will use the meat later in an ostropel, but you can keep it in the soup - according to your preferences.

It's time to prepare semolina dumplings. Beat the two eggs with a fork, add a pinch of salt, a tablespoon of oil and baking soda. I recommend baking soda for a much safer success of the dumpling composition. Sprinkle the semolina over the eggs, stirring constantly until incorporated, and the mixture becomes like a soft cream.

I take the composition with a spoon and test it in the soup. If it spreads, it means that I have to supplement with a little semolina. This time the dumplings remain compact on the surface and put them one by one in the soup that boils over a very low heat.

I put the lid back on and leave them for another 10-15 minutes until they swell and double in volume. I stop the fire and after a maximum of 5 minutes you will notice how they swelled a little and were left slightly at the bottom of the pot.

Chicken soup with semolina dumplings

How much semolina is put in the dumplings so as not to come out hard.

The amount of semolina can not be defined because it depends a lot on the size of the egg. but I can say that it should be put only a little, mixing lightly, and when the consistency is soft, like a thick cream, we can say that semolina is enough. So the dough must be soft, so that it can be shaped with a teaspoon (wet) when we put them in the soup. When I started cooking, I first tried dumplings boiled in water, then, after a couple of tries, I determined the consistency of the dumplings. don't worry they'll come out!

Chicken soup with cow cheese dumplings!

The soup is very tasty and, in addition, it is easy and quick to prepare. The dumplings are delicate, and the cottage cheese gives the soup a special taste. The soup will please everyone, especially children. We recommend that you try to prepare it!


For dumplings:

-3 teaspoons fermented cream (25 gr)

-15 gr of butter at room temperature

-green (parsley) - to taste.


1. Put the meat in a saucepan with water, bring it to a boil and let it boil for 5 minutes.

2.Then drain the soup, put the meat in boiling water, add bay leaves, 1 whole onion and salt. To make the soup clear, simmer it, simmering lightly, until the meat is ready.

3.Cut the onion into small cubes and cook for 30 seconds on a hot pan with 1 teaspoon of oil.

4.Add the grated carrot and fry the vegetables for another 30 seconds.

Advice. You can also skip these steps and add raw vegetables to the soup.

5. Remove the meat from the soup, add the medium chopped potatoes and the fried onion and carrot. Boil everything for 10-12 minutes, until the vegetables are ready.

6.Mix the cottage cheese with cream, soft butter, salt, egg yolk, flour and chopped greens.

7. Beat the egg whites with the mixer for about 1 minute, until you get firm tips.

8.Mix the egg white foam with the cheese composition until smooth. The dough must be neither liquid nor dense, so that the dumplings maintain their shape well.

Advice. Depending on the humidity of the cheese, you may need an extra amount of flour.

9. Take, with a teaspoon, a little cheese composition and add it to the soup pan.

10. Boil the soup for 3 minutes, add the ground black pepper and the meat separated from the bones.

11. Taste and add more salt, if necessary, then add the greens, bring the soup to the boil and remove from the heat.

The dumplings are very delicate and keep their shape well. You can prepare the soup without potatoes, but in this case, you need to increase the proportions of the dumpling ingredients 3-4 times.

Ingredients for the recipe for chicken soup with semolina dumplings

  • 2 chicken legs
  • 2 carrots properly
  • 50 g gulie
  • 80 g pastranac
  • Parsley
  • Salt
  • Pepper
  • Half an average pepper
  • An average onion
  • 100 g gray
  • 3 tablespoons oil
  • The water

Preparation for the recipe for chicken soup with semolina dumplings

Wash the vegetables and meat very well, then cut the carrot, parsnip and gulia according to your preference.

The onion is kept whole, and I cut the pepper into 3 larger parts because it will be removed at the end anyway.

Put the vegetables together with the meat and 3.5 liters of water in a large pot.

Boil, and when the soup foams we will carefully collect all the foam, as many times as needed.

If you want a yellower soup like mine then do not peel the last row of onions.

This will give a nice color to the soup.

Chicken soup with very fluffy semolina dumplings: a very easy recipe known to everyone.

Check that all the vegetables are cooked, then remove the onion and pepper from the soup.

In a bowl beat 2 eggs with a pinch of salt and 3 tablespoons of oil.

After beating them well, add about 120 g of semolina. It depends on the size of the eggs.

Reduce the heat, and with the help of a spoon or fork, add the semolina dumplings to the soup.

Season with salt and pepper to taste. Boil for about 5 minutes, then add green parsley.

If you want to get very fluffy dumplings then cover the pot and leave it like that for 30 minutes, only after that serve it.

The recipe and photos belong to Dorina Sabau and participate with this recipe in the Great Winter Contest 2019: cook and win

How to prepare semolina dumplings. The recipe that doesn't fail

Put the strained soup pot back on the stove over low heat. The eggs are peeled with everything, as well as the semolina. It is advisable to use a kitchen scale, otherwise the dumplings will not come out properly.

Beat the eggs whole with a fork, then gradually add the semolina, a teaspoon. Homogenize the composition each time the semolina is added. Halfway through the semolina addition process, salt can also be added.

After the semolina has been incorporated, leave the composition for 10 minutes to thicken. With a pre-moistened spoon, shape the dumplings, then add them to the soup, which is slowly boiling. Put about a quarter of a tablespoon for each dumpling.

The dumplings are left to boil for about 10 minutes on low heat, after which they are extinguished and left for another 10 minutes under the lid. Finally you can put the carrot slices and the pieces of meat back in the pot. Good appetite!

When the soup is almost ready, season with salt and pepper to taste and turn the heat to low to add the dumplings. If the boiling is too strong dumplings it risks dismembering.

Put a spoon in the hot soup to heat well and then take a suitable piece of dough and put it in the soup until it comes off the spoon. Repeat until you finish the dough and let it simmer for another 10 minutes to cook the dumplings.

At the end, turn off the heat and add a generous bunch of finely chopped green parsley.

You can also try an interesting recipe bean soup.

About chicken soup with dumplings

In Transylvania and Banat this soup with semolina dumplings is & # 8222Sunday soup & # 8221. It's really good! I saw on the internet different expressions like "dumpling soup" or "dumpling soup". We don't really have a way to make a dumpling soup. We have a meat soup in which we boil dumplings at the end. I sincerely hope that those who make "dumpling soup" don't actually make nylon soup, that is, in short: water, the basis for food (vegeta, delicacy, spice or other things) and dumplings. That has nothing in common with any soup and is called "nylon soup", meaning a chemically superior soup that is neither tasty nor healthy. If we keep making soup we must have vegetables, vegetables and preferably meat with bones and skin.

Regarding the galusca glove, DEX says the following:

So both the plural version of "dumpling soup" and the less used version of "dumpling soup" are accepted.

Soup with semolina dumplings is made from poultry meat / bones (chicken, duck, goose, rooster, country chicken, turkey), mainly from carcasses left after boning, back, wings, neck, pipota, heart. It is a shame to use the thighs and even less the chest for soup. We need bones, skin, not dry breast meat. You can make chicken soup or whole country chicken, even coconut, because their meat is not suitable for anything else, being stronger but very tasty!

Any meat soup is good with many bones. Obviously, do NOT throw the first water in any soup or poultry. The first water is really soup. If you throw it in the gutter, you run out of soup. You can find more information on how to make poultry soup here. Clear soups (poultry or beef) are foamed only for aesthetic reasons.

Chef's tips for chicken soup with dumplings

  • For chicken soup with dumplings you can also use chicken necks. It is important to use bone-in chicken.
  • If you want a soup richer in vegetables, you can finely chop the carrots, celery and parsnips and keep them in the soup. Instead of straining all the soup in step 8, use a spatula to remove the meat, peppercorns and whole onions.
  • The dumpling composition has a consistency strong enough so that it does not flow from the spoon.
  • In order not to risk the dumplings falling apart in the soup, form them and boil them separately, in a pot with plain water and then add them to the soup.
  • If you want to get fluffy dumplings, after you have formed them in soup or boiled water, add 60-70 ml of cold water to the pot.
  • You can use greens depending on your quantities and preferences. Leuştean is a good option.

Steps to follow

We put the meat to boil in a pan, or a more capacious pot, mine is 5 liters. When the water starts to boil, remove the foam that forms on the surface, then add a peeled onion, bay leaf, black peppercorns and 0.5 tablespoons of salt. Let it simmer over medium heat for about 1-1.5 hours, or until the meat is well cooked.

We prepare all the necessary vegetables. we wash them, peel them and cut them into cubes. Here in the picture are the tomatoes, an onion, the carrot and the parsley root.

Then he cut the celery root and peppers into cubes.

After the meat has boiled, put all the previously prepared vegetables in the pan. I took out the meat and left only the broth. Let it cook over medium heat for 15-20 minutes.

After this time, we prepare the dumplings. Put eggs in a bowl and beat them well with a fork.

Add in the rain little by little the semolina, stir continuously.

The consistency should be like a thicker cream, salt a little.

We take a teaspoon of the dumpling composition with a teaspoon

And dip the spoon in the pan with the soup, the dumpling should come off the spoon slightly. if all the dough doesn't come off, it's nothing weird. continue like this.

We do this until we finish all the prepared dough, periodically pouring a little cold water in the pan. so that the dumplings are fluffy and soft, but not much - somewhere, a 200 ml glass. Now I put the meat back in the pan, only to deboned it first.

Let everything boil for 10-15 minutes, during this time the dumplings should be ready. Taste and season with salt. Chop the parsley and add it to the pan, let it boil for a maximum of 2-3 minutes. Put the lid on top, turn off the heat and let all the flavors penetrate well for 10-15 minutes.

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  2. Traian

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  4. Kolt

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