Chicken Broth with Semolina Dumplings
⏳ Time
4 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
This recipe was prepared in our kitchen by Chef Emily Johnson. The Jewish 'Penicillin' is the best remedy for autumn blues and winter chills. Who among us wasn't given chicken broth at the first signs of a cold during childhood? Our version is a very thick, rich, and hearty soup with semolina dumplings.
Ingredients
- Chicken bones - 17.6 oz
- Water - 3 qt
- Chicken Egg - 1 piece
- Butter - 1.8 oz
- Semolina - 1.8 oz
- Onion - 1 head
- Carrot - 1 piece
- Parsley - 3 sprigs
- Salt - to taste
- Dill - to taste
Step by Step guide
Step 1
Place the chicken bones in a pot, cover them with cold water, and set it on the heat.
Step 2
Without allowing the broth to boil vigorously, skim off the foam.
Step 3
Add a pinch of salt and the carrot.
Step 4
Add a whole onion.
Step 5
Add a bay leaf
Step 6
Add black and allspice pepper, and parsley. Simmer for 3 hours over low heat.
Step 7
Mix the softened butter with the egg. Add a couple of pinches of salt and the semolina, and stir until well combined. Let it sit for 20 minutes.
Step 8
Strain the prepared broth and bring it to a boil—again, it should not be boiling vigorously.
Step 9
Using two spoons, shape the dumplings and drop them into the barely simmering broth. Cook for a few minutes until the dumplings float to the surface.
Step 10
Serve the finished dish with chopped dill.
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