Chicken soup with dumplings

Chicken soup with dumplings is loved by everyone. It is delicious, nutritious and now easy to prepare. Discover the secret of fluffy dumplings without baking powder or baking soda.

Ingredients:

For soup:

• 1.5 kg of chicken meat with bone;
• 3 liters of water;
• 3 carrots;
• 1 onion;
• 1 trout;
• 1 bell pepper;
• a small celery or a piece of a large one;
• green parsley;
• salt.

For dumplings:

• 3 eggs;
• 180 g semolina;
• a pinch of salt;
• 1 tablespoon oil.

Method of preparation:

In a 5-liter pot put the chicken meat to a boil in 3 liters of cold water.

When the soup starts to boil a foam will form, which you must collect. Once you take all the foam, add a teaspoon of salt and let the soup boil over a moderate heat so that it stays clear.

Let the soup boil for 20 minutes, then add the vegetables. Continue to cook for about 20 minutes, or until the vegetables are cooked.

While the soup is boiling, prepare the dumplings. Break the eggs into a bowl, along with the salt and oil, and mix with a fork until they become fluid. Add semolina sift, chewing with fork until incorporated. Cover the bowl with a food foil or lid and leave for 10 minutes on the table at room temperature. You will find that in this time the semolina will swell.

Secret Tip: To get fluffy dumplings without baking powder or baking soda, the semolina granulation should be as high as possible. Use as much semolina as the weight of the eggs. If the eggs weigh 180 g, then you will put 180 g semolina. For this you will need a kitchen scale.

Another secret is that for each liter of soup you will make the composition of dumplings, from a single egg.

After the meat and vegetables are boiled, you can remove the vegetables from the soup (or you can keep them if you prefer vegetables on the plate), and add a glass of cold water to reduce the temperature of the soup before adding the dumplings.

How do you make dumplings? With a spoon moistened in the soup, take a quantity of the dough and put the spoon in the soup until it comes off the spoon. Repeat the process for the rest of the composition. Although many chefs boil the dumplings in water, I prefer to boil them in the soup to make them more tasty.
Let them boil for 5 minutes, then turn the dumplings on the other side and add half a glass of cold water. Leave the dumplings to the boil for another 5 minutes. Stop the fire, cover the pot with a lid for 10 minutes. During this time the dumplings swell and become fluffy. Finally add the green parsley.

Good appetite!