Place the chicken in a large pot, cover with cold water, and bring to a simmer.
Skim off any foam that rises to the top.
Add carrots, parsnips, celery, onion, bay leaf, peppercorns, and salt.
Simmer gently (do not boil hard) for 1.5–2 hours, until the chicken is tender and the broth is rich.
Strain the broth and set aside the vegetables and chicken (you can serve them alongside or shred the chicken for later).
Make the semolina dumplings:
In a small bowl, whisk the egg with oil and salt.
Slowly add semolina, mixing until a thick but soft batter forms.
Let the mixture rest for 10–15 minutes so the semolina absorbs moisture.
Cook the dumplings:
Bring the strained chicken broth to a gentle simmer.
Using a teaspoon dipped in hot broth, scoop small portions of the dumpling batter and gently drop them into the soup.
Cook uncovered on low heat for about 10–12 minutes, until the dumplings puff up and float.
Test one to ensure it’s fluffy and cooked through (not dense in the middle).
Serve:
Ladle hot chicken broth into bowls, adding dumplings, vegetables, and shredded chicken if desired.
Garnish with chopped fresh parsley.
✨ Tips:
The secret to fluffy dumplings is letting the semolina rest before cooking.
Don’t cook the dumplings at a rolling boil, or they may break apart — a gentle simmer is perfect.
Some Hungarian grandmothers add a pinch of baking powder or soda water to the dumpling batter for extra lightness.
Would you like me to also give you a short-cut version (using chicken thighs and quicker dumplings) for busy weeknights, alongside this traditional recipe?
