In a large pot, combine chicken, water, bay leaves, peppercorns, and a pinch of salt.
Bring to a boil and skim off foam.
Reduce heat to low, cover, and simmer for 45–60 minutes until the chicken is tender.
Add chopped vegetables and garlic, and simmer 10–15 minutes more until veggies are soft.
2️⃣ Make the Semolina Dumplings
In a small bowl, mix semolina, egg, salt, and butter (if using) until a thick, sticky dough forms.
Bring the soup to a gentle boil.
Using a teaspoon, drop small dumplings into the simmering soup.
Cook 5–7 minutes until dumplings puff up and are cooked through.
3️⃣ Finish & Serve
Remove the chicken bones (if desired) and shred the meat.
Adjust seasoning with salt and pepper.
Serve hot, garnished with fresh parsley.
Tips
✔ For extra flavor, sauté the vegetables in a bit of butter before adding to the soup. ✔ Add a pinch of paprika for a subtle Hungarian touch. ✔ The dumplings should be soft and light, not dense — don’t overmix the semolina. ✔ Serve with fresh bread for dipping.
If you want, I can also make: 📌 A Darija version for Moroccan followers 📌 A short viral Facebook/Instagram post 📌 A step-by-step video script
