For a classic chicken dumpling soup, you need meat on the bone or even poultry bones, as this will make the soup much tastier. It may sound complicated, but chicken dumpling soup is extremely simple and quick to make.
For the soup:
– 500 g of chicken legs on the bone
– 2 carrots
– 1 parsnip
– a piece of celery
– 1 pepper
– 1 onion
– Salt to taste
– chopped parsley
For the gnocchi:
– 2 eggs
– 6 tablespoons of semolina
– 1 tablespoon of oil
– Salt to taste
Method of preparation:
Boil the meat in 3 liters of cold water and collect the foam that forms on the surface. Let it boil for 15 minutes, during which you can cut the carrots and parsnips into slices and diced celery, pepper and onion. Put the vegetables in the soup, season with salt and let them boil until soft.
Lower the heat and start preparing the gnocchi. Beat the eggs with the oil and add the semolina in the rain and salt. The composition obtained must be sufficiently hard (not too hard not to come out of the spoon and not too soft so that the gnocchi do not fall apart in the soup). The consistency should be similar to thick cream.
Pour the gnocchi into the soup; dip it into the hot soup first so you can shape them more easily. Let it sit for a few seconds to make sure it doesn’t come apart. It is important that the heat is very low and that the soup does not boil. Add the gnocchi one at a time, dipping the spoon into the hot soup each time.
Cover the pot with a lid and let the soup simmer for 5 minutes. You can turn them over to the other side and sprinkle the gnocchi with cold water to make them even fluffier!
Turn off the heat and leave the pot covered for 5-10 minutes, then sprinkle with finely chopped green parsley. You can serve it hot. Enjoy your meal!