Hungarian Chicken Soup with Semolina Dumplings (Tyúkhúsleves Grízgaluskával)

Instructions

Step 1 – Prepare the broth

Place the chicken in a large pot and cover with cold water. Bring slowly to a gentle simmer, skimming off any foam that rises to the surface.

Step 2 – Add the vegetables

Add the onion, garlic, carrots, parsley root, celery root, cauliflower, peppercorns, bay leaves, and salt. Simmer gently for about 2 hours, until the chicken is tender and the broth is clear.

Step 3 – Make the dumplings

Whisk the eggs with the oil, salt, pepper, and parsley. Stir in the semolina and let the mixture rest for 15 minutes to thicken.

Step 4 – Cook the dumplings

Bring the strained broth to a gentle simmer. Using two teaspoons, shape small dumplings and carefully drop them into the soup. Cook for 10–12 minutes until they double in size and become light and fluffy.

Step 5 – Serve

Return the cooked vegetables to the broth, add the dumplings, sprinkle with fresh parsley, and serve hot.

Serving Suggestions

• Fresh crusty bread
• Homemade egg noodles (optional)
• Fresh parsley garnish
• Ground black pepper to taste

Nutrition (Per Serving)

• Calories: ~310
• Protein: 28 g
• Carbohydrates: 16 g
• Fat: 14 g
• Fiber: 3 g