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Chicken soup with semolina croutons

Chicken soup with semolina croutons

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I make chicken soup the way my mother did, only now I put 3 potatoes for it. that I needed as a garnish (natural potatoes, butter, salt, pepper, garlic and chopped parsley) for baked chicken meatballs (I will post the recipe later). Good and these croutons from "". It's something different from the traditional semolina dumpling and I don't absorb as much oil at all as I expected. They are also fun for capricious children. I just threw away the onion and from the rest of the vegetables (+ other things) I cooked the "Happy Guests" salad :) the recipe I have in the "portfolio": P.

  • SOUP
  • chicken legs - 1kg (I cooked for the meatballs in the oven)
  • 2-3 small carrots
  • 3-potatoes (I needed as a garnish for meatballs of the second kind)
  • 1 huge onion
  • telina 4x4 cm
  • 1 pastranac
  • 1 parsley root
  • parsley leaves for decoration :)
  • salt, pepper (slightly)
  • croquettes (semolina croutons)
  • 375 gr water
  • 150 gr gray
  • 1 egg yolk
  • salt

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken soup with semolina croutons:

We put the washed thighs in cold salt water and at the first boil, when all the foam rises to the surface, we throw the water.
We boil them in clean water together with the carrots (if it is too big we cut it long), celery, parsnips, parsley, salt and a huge onion that we throw after boiling the soup.
Let the soup simmer for about 1 hour and a half.
You can also grate Parmesan cheese on top.

In the meantime we make the croquettes.
We put the water boiled in them with a little salt and when the water is simmering, we add the semolina in the rain, stirring with a fork until the dough comes off the edges, keeping the fire to a minimum.
It's done quickly.
Let it cool a bit and then add an egg yolk, mixing a little with a spoon ... or hand, but it's sticky.
I let it cool, I hurried and put it in the fridge.
If it's cold, it's not sticky.
Knead well by hand until you get a compact ball, which we divide in two and form from each piece a cord about 1.5 cm thick.
We cut from the cord the 1.5cm pieces to which we give the shape of balls with slightly wet palms.
Fry the balls in an oil bath until they become golden and crispy and then take them out on absorbent paper.
I put enough oil to cover them in a small pan (15 cm in diameter) so as not to consume too much oil and I fried over a moderate to low heat in 2-3 tranches.
They don't get crowded.

Have a craving for food!

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You can add croquettes to any type of soup, but they are best suited with vegetable cream soups.

Recipe for chicken soup with semolina dumplings

2 liters of chicken soup
a carrot
an onion
a piece of parsnip
salt, pepper to taste

& # 8211 for dumplings:
2 eggs
3 tablespoons oil
6 tablespoons semolina
a knife tip with salt

Chicken soup with semolina croutons - Recipes

I do often Chicken soup with semolina dumplings, because we like it very much, but also because my little one likes it. So I introduce you recipe which I have known since I was very young, which our mother always prepared for us.

AndIngredients for Chicken Soup with semolina dumplings

  • chicken meat
  • carrot
  • green parsley and root
  • celery
  • an onion
  • a few potatoes
  • vermicelli
  • semolina
  • an egg
  • oil
  • salt to taste

Preparation for Chicken Soup with semolina dumplings

Bring the meat to a boil and froth well. Peel and wash the potatoes, onions and vegetables. Then cut the onion in half, the potatoes in four, and the vegetables into large pieces. They are then boiled together with the chicken. Pour 10-15 ml of oil. Let it boil over medium to low heat for about an hour. It matches the salt.

The semolina dumplings are made separately in a bowl. Beat an egg with a pinch of salt, 2 tablespoons water and a tablespoon of oil. Then pour the semolina in the rain so as not to form lumps and mix well until a composition with a thick consistency is obtained. Let the semolina rest for a few minutes. Then take it with a teaspoon of it and pour it into the boiling pot, forming the semolina dumplings.

I like to boil them directly in the soup pot, although in modern times they are boiled separately in a plain water pot. Let everything boil for another 10-15 minutes, until the semolina dumplings are cooked.

Boil the noodles separately in a saucepan with water according to the instructions on the bag. Drain and put in the soup, just at the time of serving.
Good appetite!

Chicken Soup with Gray Dumplings

Wash the chicken, divide it into pieces, set aside the breast, which will be used for type 2.. . the slices will be made from it, and the bone will be put in the soup as well. The thighs are cut in 2, the wings are thoroughly cleaned, the end and the spur are cut.

Bring water to a boil in a larger pot. Put the chicken pieces (thighs, wings, neck, back). While the meat is boiling, clean the vegetables and wash them. The soup froths me from time to time. Add onion, peppercorns, whole pepper, but split into 4 and continue to simmer. Do not let it boil in the boil as it disturbs the soup. Then add the rest of the vegetables and cook until they are quite soft. The soup is ready, strain it, put the vegetables aside (if you want to make beef salad).

Separately in another pan put water with a little vegeta or only salt and put on the fire. Take 2 eggs, separate them, beat the egg whites, then mix with the yolks. Finally put salt and semolina in the rain and mix. The gray is added until the resulting composition is of soft consistency (almost flowing). Let it rest for a few minutes (during this time the semolina swells and the composition becomes stronger). I put a little baking soda in the dumplings to keep them fluffier.

When the water has started to boil, take small dumplings with a spoon and put them in boiling water (not over high heat). Boil for a few minutes on one side, turn on the other side and keep for another 2-3 minutes. Remove with a whisk and place in the soup. If you have noodles, it's easier, boil them in salted water or with vegeta, strain them, put them in a stream of cold water and put them in soup. The soup is served with dumplings and pieces of meat and carrots or plain, only with gasluste or noodles.

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Dietary semolina cream soup with strained vegetable soup, egg yolk and chopped greens

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How to make the best chicken soup - 10 simple and delicious recipes

To keep colds away, especially during this period, when the weather has suddenly cooled down, a tasty chicken soup is recommended.

Chicken soup is excellent even when you have already caught a cold or are feeling weak, being one of the best natural remedies in the fight against colds.

It contains a lot of nutrients that help us get on our feet.

Scientific studies have also shown that chicken soup contains a compound called carnosine, which strengthens the immune system and helps the body fight the flu and cold from the earliest stages of the disease.

Remember that in order to fully benefit from the effects of chicken soup, you must consume at least three servings a day from the moment you notice the first symptoms of a cold.

Because a rainy and cold autumn is coming, we present you 10 delicious and quite different recipes, so that you don't get bored of this wonderful preparation from one week to the next.

Cumin soup with croutons & # 8211 cheap and easy recipe

Cumin soup with croutons is a soup from Transylvania, very loved by children and which also has therapeutic properties, helps with stomach pains. A light soup, which I prepare very often.

Recipe of cumin soup with croutons it is an inherited recipe, as it is prepared by most Hungarian grandmothers. I don't know if it's prepared in the same way in other areas of Transylvania.

It is prepared quickly, and if you do not have ground cumin, prepare a cumin tea, without adding sugar, of course.


Quick chicken soup with semolina dumplings - for a diverse menu!

Quick chicken soup with semolina dumplings. A very tasty homemade soup, which is easy to prepare. The soup is clear and the dumplings soft and fluffy. Guaranteed success every time!


-1.5l of water or chicken soup

-green and garlic - for serving.


1. Beat the egg with a little salt.

2. Add 2 teaspoons of soft butter and gradually pour the semolina, until you get a dough with the consistency of fermented cream. Leave the dough to swell the semolina.

3.Cut the onion into small pieces and pass the carrot through a large grater.

4. Fry the onion on a hot oil pan for a few minutes until translucent.

5. Add the remaining butter, and after it melts, add the carrot. Saute the vegetables for 3-4 minutes, until the carrot becomes soft and slightly browned.

6. The soup is very tasty based on chicken soup. But if you are in a hurry and do not have time, prepare the soup with chicken breast cut into small cubes.

7. Cut the potatoes into small cubes, the same size as the meat. You can also use other vegetables: pods, bell peppers, tomatoes, etc.

8. Pour the water into the pan, bring it to the boil, add a little salt, then the chicken breast. Mix the meat well so that the pieces do not stick together.

9. In 5-7 minutes add the potatoes, and in another 5 minutes - the fried vegetables. Mix and add bay leaves and optional allspice berries.

10. 5 minutes before the soup is ready, add the dumplings. Form them with 2 teaspoons, a bag with a cut tip or a posh. Make small dumplings, because during cooking they grow.

Lentil and carrot cream soup

Ingredients needed for lentil and carrot cream soup:

  • a little bit of oil
  • 1 onion
  • 2 carrots
  • 1 parsley root
  • 100 gr lentils
  • 2 tablespoons rice
  • 1 tablespoon curry
  • 1 teaspoon ginger
  • 1 teaspoon chilli
  • about 2 liters of water
  • 100 gr sour cream
  • green parsley
  • salt to taste

How to prepare lentil cream and carrot soup:

First I hardened the onion and when it became glassy I added the chopped carrots and parsley, very little water and I let it harden together with the curry, ginger and curry to leave a good color.

Then I added the lentils and rice, I added water and let it boil until the lentils softened.

Then I passed the soup, I added sour cream and green parsley.

The kitchen will recommend other tasty recipes.

Chicken soup with semolina dumplings

"Chicken soup with semolina dumplings"

Chicken soup is a worldwide cure-all for cold days, stuffy noses, and general under-the-weather moments. If you are a regular cook, then you should try making your own broth. It & # 8217s a good economical way to use a whole chicken and the remaining meat can be stripped from the carcass and made into a salad to follow the soup or saved for another day. Making 3 liters of stock is no more difficult than make 1 liter, so it's worth making up a big batch and refrigerating or freezing the rest to save time at a later date, if you don't need to use it all fo the soup.

If you don & # 8217t fancy making such a huge quantity of stock, you can cut down on the ingredients listed below and make a smaller batch using a couple of chicken legs, about 150g of celeriac, 50g of parsley root, 1 carrot, 1 teaspoon of salt, and about 2 liters of water. The stock won't be quite as rich as it would be if you used the entire carcass, but it'll do very well. These quantities will result in enough soup for 2 as a lunch-sized portion, or maybe 3 bowls for a smaller starter-sized portion. You might want to cut down on the dumpling mix too if making it for two.

If you can & # 8217t find parsley root where you are (it & # 8217s not so common in western Europe and North America) then you can substitute it with a parsnip or even some celery. If you & # 8217ve never seen a parsley root, it looks just like a parsnip and is called root patronjel in Romanian.

Of course, if you are really lazy or short of time, you can use a shop bought broth or stock, or even just make up the required amount of liquid with hot water and a stock cube, but where & # 8217s the fun (and cooking ) in that?

Servings: 4-6 servings (depending on size)
Time: 30 minutes (plus 3 hours for homemade broth)


For the chicken broth (makes about 2-3 liters after reducing):
1 whole chicken
300g of celery
100g of parsley root
2 carrots

For the dumplings (makes about 16 dumplings):
2 eggs
7-8 tablespoons of semolina flour
1 teaspoon of oil
A couple of pinches of salt

For garnish:
Salt and pepper
Parsley for garnish

To make the chicken broth:
1. Wash the chicken inside and out and put it, whole, into a deep stock pot and cover with water, probably about 4-5 liters. Put the pot on a low heat.
2. Peel and roughly chop up the celeriac, parsley root, and carrots and add to the broth along with two teaspoons of salt. Leave in on a low heat until the broth starts to simmer. The theory is that if you bring it rapidly to the boil, you won't end up with a nice clear broth.
3. Skim the top of the broth with a slotted spoon to remove the froth and scum that rises. Do this regularly until it produces no more froth (maybe an hour) and then wipe any scum off the inside edge of the pot with a damp piece of kitchen roll.
4. Once it has finished producing scum, pop the lid on to stop it reducing too much and leave for about another two hours.
5. When the time is up, strain the soup through a fine sieve into a clean pot.

For the chicken dumpling soup we only need the broth, but obviously it would be wasteful not to make use of the lovely tender chicken meat. The whole chicken can be stripped of its meat, which can then be added to a salad, or reserved to be put into a stew or a soup. I used mine to make some Brasovene pancakes (Brasov-style savory pancakes).

If you make this broth using a whole chicken, you should end up with about 2-3 liters of liquid. For the dumpling soup you might only want half of that (depending on how many you're cooking for) so any leftover broth can be reserved for a couple of days in the fridge to be used as stock for other recipes, or frozen in a plastic tub and stored in the freezer for a couple of months.

The vegetables used in the stock can also be eaten, put into a soup (perhaps with the remaining stock and chicken pieces to make a basic chicken soup), or even mashed up as a side dish for something else.

To make the dumpling soup:
1. Beat the eggs in a bowl with the oil and the salt.
2. One tablespoon at a time, sprinkle the semolina flour into the beaten egg mixture, stirring constantly, until you reach the desired consistency. After adding each tablespoon, drag a fork through the mixture: it & # 8217s is good to go when the fork marks remain visible. Too soft, and the dumplings will fall apart when added to the soup, too thick, and they'll end up like cannonballs. It should be thicker than pancake batter, but not quite as thick as a dough.
3. Put the broth on a low heat & # 8211 don & # 8217t allow it to boil or it & # 8217ll break the dumplings up when you add them.
4. Once the broth is up to temperature (hot, but not boiling), you can start to make dumplings. Put a teaspoon into the hot broth for a few seconds to moisten it and make it hot, then take a spoonful of the dumpling mixture and lower it into the broth (don & # 8217t drop it from height) and allow it to slide off. Repeat this until you have used up all the dumpling mixture.
5. Put the lid on the pot and leave on a low heat for another 5-10 minutes until the dumplings are cooked through and have expanded (they'll double in size).
6. Taste and adjust the seasoning, give it a twist of pepper, and garnish with chopped fresh parsley.


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  3. Blaize

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  4. Nkrumah

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  5. Octha

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