Romanian Chicken and Semolina Dumpling Soup
Romanian chicken and semolina dumpling soup turns simple chicken, root vegetables, and pantry semolina into a clear golden soup with tender meat and soft fluffy dumplings.
This is the kind of soup that feels light but still fills you up. The broth tastes sweet from carrots, celery root, parsley root, and onion. The dumplings soak up that flavor and become soft, airy, and comforting.
Why You’ll Love This Recipe
- Fluffy dumplings: Semolina and eggs make soft spoon dropped dumplings that puff gently in the broth.
- Deep homemade flavor: Chicken and root vegetables simmer together until the broth smells sweet, savory, and rich.
- Budget friendly: Simple ingredients stretch into four generous bowls.
- Naturally nourishing: You get protein from chicken and eggs, plus fiber and minerals from the vegetables.
Fabian’s Budget and Health Tip: Use bone in chicken thighs or drumsticks instead of boneless breast. They cost less, give the broth deeper flavor, and stay tender after simmering. If parsley root is hard to find, use parsnip for a similar sweet earthy taste.
Ingredients (Serves 4)
- 1 1/2 pounds (680 g) bone in chicken thighs, drumsticks, or mixed chicken pieces
- 8 cups (1.9 l) chicken broth, preferably low sodium
- 3 medium carrots (250 g), peeled and cut into large chunks
- 1 cup (150 g) celery root, peeled and cut into chunks
- 1 medium parsley root (100 g), peeled and cut into chunks, or use parsnip
- 1 medium onion (150 g), peeled and left whole
- 2 large eggs (about 100 g without shells)
- 3/4 cup (120 g) fine semolina
- 1/4 cup (15 g) fresh parsley, chopped
- 1 1/2 teaspoons (9 g) salt, plus more to taste
- 1/2 teaspoon (1 g) freshly ground black pepper
Step-by-Step Instructions
1. Simmer the Chicken and Vegetables
Add the chicken, broth, carrots, celery root, parsley root, onion, salt, and black pepper to a large pot. Bring the pot to a gentle boil, then skim off any foam that rises to the top.
Reduce the heat to low. Let the soup simmer for 40 to 50 minutes, until the chicken is tender and the broth smells sweet from the onion and roots. The surface should move gently, not bubble hard.
2. Strain the Broth and Prepare the Chicken
Lift the chicken and vegetables onto a plate. Strain the broth if you want a clearer soup. Discard the onion, or keep it if you like a stronger onion flavor.
Pull the chicken into bite size pieces. Slice the carrots, celery root, and parsley root into smaller pieces. Return the clear broth to the pot and bring it back to a gentle simmer.
3. Mix the Semolina Dumpling Batter
Beat the eggs in a bowl with a small pinch of salt. Stir in the semolina a little at a time. The batter should look soft, thick, and spoonable, like a heavy cream of wheat mixture.
Let the batter rest for 10 minutes. The semolina will swell and thicken. If it looks very runny, add 1 tablespoon (10 g) more semolina. If it feels stiff and dry, stir in 1 teaspoon (5 ml) warm broth.
4. Cook the Dumplings Gently
Dip a spoon into the hot broth, then scoop small spoonfuls of batter into the gently simmering soup. Keep the heat low so the broth barely bubbles around the dumplings.
Cover the pot and cook for 12 to 15 minutes. The dumplings should puff up, float, and feel tender when pressed with a spoon. Cut one open to check that the center looks moist with no dry semolina grains.
5. Finish and Serve
Return the chicken and sliced vegetables to the pot. Warm everything for 2 to 3 minutes, just until the chicken is hot again.
Ladle the soup into bowls with a few dumplings in each serving. Add fresh parsley on top and a little more black pepper. The broth should be clear and golden, with tender chicken and soft dumplings in every spoonful.
Expert Troubleshooting and FAQs
Why are my semolina dumplings hard?
Hard dumplings usually come from too much semolina or a rolling boil. Keep the batter soft and spoonable, rest it for 10 minutes, and cook the dumplings in a gentle simmer with the lid on.
Why did my dumplings fall apart?
The batter may be too loose, or the broth may be boiling too strongly. Add 1 tablespoon (10 g) semolina, wait a few minutes, and drop the batter into broth that has only small bubbles.
Can I use parsnip instead of parsley root?
Yes. Parsnip is a good substitute because it has a similar sweet root vegetable flavor. The soup will still taste close to the Romanian style.
Can I make this soup ahead?
Yes, but the dumplings taste best fresh. You can simmer the broth, chicken, and vegetables up to 2 days ahead. Add the dumplings when you reheat the soup so they stay fluffy.
Can I make this with water instead of chicken broth?
Yes. Use the same amount of water, then season well with salt and simmer the chicken and vegetables slowly. Bone in chicken helps build more flavor when you use water.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 360
- Protein: about 31 g
- Carbs: about 32 g
- Fats: about 12 g
Romanian Chicken and Semolina Dumpling Soup
Ingredients
- 1 1/2 pounds (680 g) bone in chicken thighs, drumsticks, or mixed chicken pieces
- 8 cups (1.9 l) chicken broth, preferably low sodium
- 3 medium carrots (250 g), peeled and cut into large chunks
- 1 cup (150 g) celery root, peeled and cut into chunks
- 1 medium parsley root (100 g), peeled and cut into chunks, or use parsnip
- 1 medium onion (150 g), peeled and left whole
- 2 large eggs (about 100 g without shells)
- 3/4 cup (120 g) fine semolina
- 1/4 cup (15 g) fresh parsley, chopped
- 1 1/2 teaspoons (9 g) salt, plus more to taste
- 1/2 teaspoon (1 g) freshly ground black pepper
Instructions
- 1. Simmer the Chicken and Vegetables. Add the chicken, broth, carrots, celery root, parsley root, onion, salt, and black pepper to a large pot. Bring the pot to a gentle boil, then skim off any foam that rises to the top. Reduce the heat to low. Let the soup simmer for 40 to 50 minutes, until the chicken is tender and the broth smells sweet from the onion and roots. The surface should move gently, not bubble hard.
- 2. Strain the Broth and Prepare the Chicken. Lift the chicken and vegetables onto a plate. Strain the broth if you want a clearer soup. Discard the onion, or keep it if you like a stronger onion flavor. Pull the chicken into bite size pieces. Slice the carrots, celery root, and parsley root into smaller pieces. Return the clear broth to the pot and bring it back to a gentle simmer.
- 3. Mix the Semolina Dumpling Batter. Beat the eggs in a bowl with a small pinch of salt. Stir in the semolina a little at a time. The batter should look soft, thick, and spoonable, like a heavy cream of wheat mixture. Let the batter rest for 10 minutes. The semolina will swell and thicken. If it looks very runny, add 1 tablespoon (10 g) more semolina. If it feels stiff and dry, stir in 1 teaspoon (5 ml) warm broth.
- 4. Cook the Dumplings Gently. Dip a spoon into the hot broth, then scoop small spoonfuls of batter into the gently simmering soup. Keep the heat low so the broth barely bubbles around the dumplings. Cover the pot and cook for 12 to 15 minutes. The dumplings should puff up, float, and feel tender when pressed with a spoon. Cut one open to check that the center looks moist with no dry semolina grains.
- 5. Finish and Serve. Return the chicken and sliced vegetables to the pot. Warm everything for 2 to 3 minutes, just until the chicken is hot again. Ladle the soup into bowls with a few dumplings in each serving. Add fresh parsley on top and a little more black pepper. The broth should be clear and golden, with tender chicken and soft dumplings in every spoonful.
