Chicken Soup with Semolina Dumplings🇭🇺

Instructions:

1. Prepare the soup base
   • Place chicken in a large pot, cover with cold water.
   • Slowly bring to a simmer, skimming off any foam.
   • Add carrots, parsnips, celery, onion, bay leaf, salt, and pepper.
   • Simmer gently for about 1.5–2 hours, until the chicken is tender and the broth is flavorful.
   • Strain broth and slice the cooked vegetables for serving.
2. Make the dumpling mixture
   • In a bowl, beat egg lightly.
   • Stir in semolina, softened butter, salt, and parsley.
   • Mix until smooth. Let rest for 20–30 minutes (semolina will absorb moisture).
3. Cook the dumplings
   • Bring the strained broth to a gentle simmer.
   • Using a teaspoon dipped in hot broth, scoop small portions of dumpling mixture and drop into the soup.
   • Cook on low heat (never at a rolling boil!) for 10–12 minutes, until dumplings are puffed and cooked through.
4. Serve
   • Add sliced vegetables and some chicken pieces back to the broth.
   • Garnish with fresh parsley.
   • Serve hot with fluffy dumplings floating in the golden broth.

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🍴 Tips for success:

• Don’t overmix the dumpling batter; a light touch makes fluffier dumplings.
• Resting the semolina mixture is essential – it prevents dumplings from falling apart.
• The soup is often served as the first course in a Hungarian Sunday lunch or holiday meal.

Would you like me to also give you the variation with liver dumplings (májgaluska leves), which is another Hungarian favorite?