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🍽️ Chicken broth with small semolina dumplings

1138 kcal · 30 min · 4 servings

Ingredients

• 40 g soft butter
• 60 g durum wheat semolina
• 1 egg
• salt
• nutmeg
• 2 tbsp freshly chopped parsley
• 1 soup chicken (ready for cooking)
• 500 g soup vegetables
• 2 onions
• 2.5 l water
• 3 bay leaves
• 1 tsp peppercorns
• 1 tbsp salt

Instructions

1. 1. Rinse the soup chicken under running water.
2. 2. Wash and clean the soup vegetables (e.g., carrots, celery, leek).
3. 3. Cut the onions into quarters, keeping the skin on.
4. 4. Roughly chop the rest of the vegetables.
5. 5. Place the vegetables and the chicken in a large pot.
6. 6. Cover everything with water.
7. 7. Add salt, pepper, and bay leaves.
8. 8. Bring the broth to a boil.
9. 9. Reduce the heat once the soup boils.
10. 10. Simmer the broth covered for about 1 1/2 hours.
11. 11. Skim off any foam that forms if necessary.
12. 12. Beat the butter until fluffy.
13. 13. Mix in some semolina.
14. 14. Stir in the egg.
15. 15. Gradually mix in the remaining semolina.
16. 16. Season with salt and nutmeg.
17. 17. Let the dough rest.
18. 18. Bring salted water to a boil in a large pot.
19. 19. Take some dough with two wet tablespoons.
20. 20. Form small dumplings.
21. 21. Place them in the gently boiling salted water.
22. 22. Cook the dumplings over low heat for about 10-15 minutes.
23. 23. Remove the cooked dumplings carefully with a slotted spoon.

Nutrition per serving

• kcal: 1138
• Protein: 75 g · Fett/Fat: 86 g · Carbs: 17 g