Chicken soup with semolina dumplings

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Wash the chicken thoroughly inside and out. Peel and halve the onions and roast them in a large pan without fat with the cut surface facing down.

2. 2

   Add the chicken and soup vegetables. Add approx. 3 1/2-4 litres of cold water, bay leaf, 2-3 teaspoons salt and peppercorns. Bring to the boil and simmer at low heat for about 2 hours. In between remove the egg white foam with a skimmer.

3. 3

   About 45 minutes before the end of the cooking time for the semolina dumplings, bring 250 ml water, fat and about 1/2 teaspoon salt, a little pepper and nutmeg to the boil. Add the semolina and stir with a wooden spoon until the mixture separates from the bottom of the pot. Put the mixture into a bowl and let it cool down for about 2 minutes. Stir in the eggs one after the other.

4. 4

   Bring a pot with plenty of salted water to the boil. Take 2 teaspoons of the semolina mixture and put it into the hot water. Bring to the boil briefly and simmer at low heat for 10-15 minutes. Remove the dumplings with a skimmer and drain well.

5. 5

   Clean the cauliflower, cut into florets and wash. Peel and wash carrots and parsley roots and cut them into pieces. Take chicken out of the broth and let it cool down a little.

6. 6

   Remove flesh from skin and bones. Cut meat into small pieces. Pour broth through a fine sieve. Measure out 3 litres of stock and heat. Add cauliflower florets to the soup and simmer for about 10 minutes. Add peas, carrot and parsley root pieces after 4 minutes.

7. 7

   Wash parsley, shake dry, pluck leaves from the stalks and chop. Add meat, dumplings and half of the parsley to the soup and heat. Season to taste with salt, pepper and a little nutmeg. Place the soup in a tureen and sprinkle with the remaining parsley.

Nutrition Facts

KCAL
540 kcal

CARBS
26 g

FATS
32 g

PROTEINS
35 g