Chicken soup with dumplings

Ingredients for soup:
2 kg chicken meat
1/2 celery
1 parsley root
2 large carrots
Salt and pepper
parsley for serving

Ingredients for dumplings:
1 egg
1 teaspoon oil
3-4 tablespoons of semolina
salt

Chicken soup with dumplings

Preparation:

Clean the chicken meat well, and wash in cold water. Boil with cold water on low heat.
Clean and wash vegetables, then cut large pieces. Place into the soup, add 1-2 teaspoons of salt and let it simmer on low heat.
Once every 10 minutes, remove the foam with a spoon with holes until no longer foaming on top. Cover with lid and let simmer another 2 hours, then strain.
Cooked vegetables and chicken meat can be used for other dishes such as vegetable stew with meat.
After strain the soup, place back on low heat and prepare mixture for dumplings. Beat well the egg with oil and salt to taste. Then gradually add the semolina, spoon by spoon, mixing well. The mixture should be soft, creamy and not run off a spoon. Moisten spoon, fill with mixture and place it slowly in the soup, not to spread. Leave it on medium heat with lid, about 10 minutes, until dumplings are cooked.
In the end add the chopped parsley to taste, in the pot or plate.

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