Chicken Soup With Semolina Dumplings

 

 

 

Ingredients:

 

1 Cornish hen or chicken or any part of the chicken (with skin!)

few carrots

few celery stalks

1-2 parsnips

1 cooking onion

1 potato

salt

whole black pepper

parsley

For dumplings: 1 egg, semolina, salt and oil

 

Peel carrots, potato, onion, celery, parsnip, parsley (reserve some parsley to add at the end) and put all together with chicken into big pot. Add enough water to cover all ingredients. Add several whole black peppers. Cook until chicken is cooked. Add salt.

 

Now take all vegetables and meat out of the pot. Keep the pot on the stove. 

 

 

 

In a small bowl beat one egg with a splash of oil and while beating add little by little semolina.

Add just as much as to get a paste that's not too thick.

 

 

Use a teaspoon to take dumplings out. Scoop les than full teaspoon and dip the spoon into hot soup on the stove. Repeat until you have egg and cream of wheat mixture. Cover and cook for about 10 minutes on very low heat.

 

Now, my mother would NEVER do this but this is how I do it. Cut cooked carrots, meat, potato, celery and once dumplings are done, add them into the pot. Cut up reserved parsley and add it to the soup.

 

When I was a child, we ate cooked vegetables and meat without soup. Soup was always eaten clear with dumplings or extremely fine egg noodles.