Chicken Soup with Semolina Dumplings

This is my son’s favorite soup recipe. Some days, at least. Some days, he loves the meatball soup. And some days he just is not into soups at all. Don’t get confused by the herbs in the photo, he doesn’t eat the soup like that. That’s a photo of my own plate. I like to add fresh parsley on my soup, but it would taste amazing with fresh dill as well.

What makes this soup an easy dinner recipe for busy moms, is the use of the pressure cooker. Pressure cooker is a life saver. A time saver, to be more precise. I just through the ingredients in there, cook them for 25-30 minutes, and the magic happens.

Chicken Soup with Semolina Dumplings

Recipe by ClaraCourse: DinnerCuisine: Other world cuisineDifficulty: Easy


Prep time


Cooking time


Total time




  • 3 – 4 pieces of chicken tights (the superior part)

  • 2 medium sized carrots

  • 1/2 parsnip (or parsley root)

  • 1 medium sized onion

  • 2 cubes of dry chicken broth (Knorr, or actual chicken broth) – optional

  • 3 liters of water

  • salt and pepper to taste

  • Semolina Dumplings Recipe
  • 2 eggs

  • 2 tablespoon of oil

  • 1 tablespoon of cold water

  • 6 tablespoons of semolina

  • pinch of salt


  • Peel the carrots, the parsnip and the onion and add them to the pressure cooker. Do not cut them in small pieces.
  • Add the chicken broth to the cooker. I use the dry version – from Knorr. This part is optional. If you have a good chicken, then you actually don’t need the extra taste. However, where I live, the chicken hardly has any taste, so I need to add extra flavor.
  • Add 3 liters of water, and put secure the lid to the pressure cooker. Now, if you don’t have a pressure cooker, you can just boil the vegetables and the chicken in a normal pot. Let the chicken boil for 25 minutes first, then add the vegetables and let it boil for another 25 minutes. Then go to step 7.
  • Get the soup to a boiling point. You will know that by the sound the pressure cooker will start making. At that point, turn the heat down to slow-medium power. Let it cook for around 25 minutes. For accuracy, follow the instructions on your pressure cooker.
  • Once the 25 minutes have passed, make sure you depressurize the pressure cooker before opening the lid. This is a very important step. You don’t want to cause an accident and get yourself burned with steam. That is not pretty.
  • How to make the semolina dumplings
  • While the soup is resting for a while, it’s time to prepare the semolina dumplings. What I do actually, is that I prepared the semolina dumplings while the soups is boiling, and then add them at the end. Here is a video on how to prepare the semolina dumplings.
  • Separate the egg yolks from the egg whites.
  • In a bowl, mix the egg yolks with the oil and 1 spoon of cold water, salt and pepper. Set is aside.
  • Bit the egg whites until they become a hard mixture. See the video.
  • Slowly add the egg yolks mixture into the egg whites mixture.
  • Incorporate the semolina, one table spoon at the time. Use 6 tablespoons of semolina.
  • Let the dumplings dough rest 5 minutes before adding it to the soup.
  • How to put the soup all together
  • Take the chicken parts and the vegetables out of the soup. Use a strainer to make sure your soup is clear.
  • In a bowl, cut the chicken in small pieces. Cut the carrots and the parsnip in round circles. Those will be added back to the clear soup. I normally try the onion away, but if you like it you can also add it back to the soup.
  • Add the cut vegetables and the chicken back to the soup and bring it back to a boiling point. Turn the heat down to slow.
  • Use a tablespoon to form the semolina dumplings, and add them to the soup. Basically, you just take a tablespoon of the semolina dough and add it to the soup. Slowly add all of them. The dumplings are quite fragile, is it is very easy to break them down if you do this step too fast.

Recipe Video


  • If the semolina dough is too watery, then the dumplings will break in the soup. If the semolina dough is too tight, then the dumplings will be too hard and not easy to eat. That’s why is important to look at the video to see the consistency of the dough. In the video I added 5 tablespoons of semolina, but after I put the first dumpling in the soup, I realized that the dough was too soft, so I added one extra tablespoon of semolina to the mixture.
  • You can season the soup with freshly cut parsley or dill, salt and pepper.

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