Mama’s chicken & semolina dumpling noodle soup (pileca supica sa gris knedli)

When thinking of chicken soup this is the recipe that comes to mind and is one that is very close to my heart. This is a throw-together soup that doesn't require much time and is a perfect bowl of comfort, especially when a cold is around the corner. The semolina dumplings are a nice touch and give this soup a little more texture.

Mama's chicken noodle & semolina noodle soup Credit: Sharyn Cairns

• serves

  4

• prep

  25 minutes

• cook

  55 minutes

• difficulty

  Easy

Ingredients

Soup

• 500g chicken wings and/or mini drumsticks
• 2.5 L (10 cups) water
• 1 knob ginger (optional)
• 1 tsp Vegeta (see Note)
• 1 large carrot, roughly chopped
• 1 celery stalk
• salt and pepper (to taste)
• ½ cup of thin dry egg noodles (uncooked), crushed
• handful of chopped parsley (to garnish)

Semolina dumplings

• 1 egg, separated
• 20ml vegetable oil
• 1 tbsp, plain flour
• ⅓ tsp baking powder
• 30g semolina
• 2 parsley sprigs, finely chopped

Instructions

Place chicken, water and ginger (if using) in a large saucepan and bring to the boil.

Add your Vegeta and reduce the heat and cook for 20-30 minutes or until the chicken is cooked. 

While the soup is cooking, make your dumplings. In a small bowl beat your egg white until fluffy and then whisk in the egg yolk until well combined and then add the oil. In a separate bowl combine the flour, baking powder and semolina and then add to the egg mixture and stir until thick and creamy. Mix in your finely chopped parsley.

Add the vegetables to the soup and cook for another 5 minutes. Bring the soup back to the boil and add your ½ cup of egg noodles and stir well. Then add 1 tsp-sized spoonfuls of your dumpling mixture to the bubbling soup (see Note). Once your dumplings surface, turn them over to ensure both sides are cooking to the centre. Cook your dumplings for 8-10 minutes.

Once cooked, dish up your soup immediately and serve with chopped parsley or a little chilli salt if you wish.

Note

• Vegeta is a condiment that is like a vegetable stock powder and is made up of salt, spice and flavours. It is available from most supermarkets and delis. You can substitute more salt and or any powdered vegetable concentrate if you prefer.

• It is important to maintain the integrity of your mixture. When spooning, push the dumpling mixture from your spoon into the soup. If your mixture touches the broth whilst on your soup it may fall apart and you will lose control of your shape. Place as many dumplings as you can into the broth. They may sink when you first place them but as they cook they will begin to rise. 

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.