Chicken Soup with Semolina Dumplings | Homemade Tradition

Wash the chicken legs well and place them in a large pot with 3 liters of cold water and a teaspoon of salt. Place the pot over medium heat and carefully skim off the foam that forms on the surface so that the soup remains clear and golden.

Peel the carrots, celeriac root, parsnip, and yellow onion. Add the vegetables whole or cut into large pieces to the pot, along with the black peppercorns. Reduce the heat to low, partially cover with a lid, and let everything gently simmer for about 45 minutes, until the meat and vegetables are tender.

In a bowl, beat the 2 eggs with a pinch of salt and a tablespoon of oil until slightly frothy. Gradually whisk in the wheat semolina in a steady stream, mixing gently with a fork until you get a smooth mixture with the consistency of a thick sour cream. Let the mixture rest for 5-10 minutes, allowing the semolina to absorb the liquid and swell properly.