Chicken dumpling soup

Dumpling soup made with chicken meat is a food that belongs to the Estonian cuisine. I remember it from my childhood, how tasty and nutritious this soup was.
Of course, the best soup can be made if you cook a good, hearty broth for it. I cooked a whole broiler for the broth, and additionally, I also cooked a little more bony chicken wings.
To make the dumplings, I used the instructions from my mother, made the dumpling dough with broth, and added a piece of butter and wheat semolina to make the dumplings better and airier.
Make this dish at home on the weekend. It takes time, but the result will be wonderful. This soup is worth making a good amount because it gets better and better as it stands, and if you start making the soup, it is worth eating it for several meals.

Preparation time: 3 hours for broth preparation, 1 hour for soup preparation
Level: medium
Quantity: About 6-7 liters of dumpling soup

Ingredients:
Broth and meat:
1 broiler
400 g of chicken wings
3 stalks of celery
3 medium carrots
3 smaller onions
4 bay leaves
About 15 black peppercorns
Sea salt for seasoning

Dumplings dough:
2 eggs
About 200 g of wheat flour
5-6 tablespoons of wheat semolina
200-300 ml of broth
50 g of melted butter
About 0.25 tsp or slightly less sea salt

Soup:
A bunch of small carrots thinly sliced or 3 medium carrots halved and sliced
5 medium potatoes, chopped
Broiler meat cleaned and lightly seasoned
Dough for making dumplings
Sea salt and black pepper to taste

Green onions, dill, parsley, or other greens of your choice to sprinkle on top of the soup

Preparation:

1. Place the chicken and chicken wings in a cooking pot with the carrots, unpeeled onions, bay leaves, and celery stalks.
2. Pour water until all components are completely covered with water.
3. Allow the broth to boil over medium heat, and remove the foam.
4. Lower the heat to low so the stock simmers and does not get cloudy and stays nice and clear.
5. Add sea salt and about 15 black peppercorns.
6. Cook on low heat under the lid for about 3 hours.
7. Carefully remove the chicken and vegetables from the broth, let it cool slightly, remove the flesh and bones, clean the beautiful pieces of meat, and chop lightly with a knife.
8. Cut the carrots into desired pieces, do the same with the potatoes. I used small carrots and sliced them, I cut the potatoes into cubes.
9. Add the carrots to the soup and let it simmer on low heat for about 30 minutes
10. While the carrots soften, prepare the dumpling dough.
11. To do this, melt butter, mix flour, semolina, salt, and broth, add melted butter and two eggs. Mix to a smooth dough.
12. The dough should not be very dense, but it should not flow either. A dough that is too hard results in tight and tasteless dumplings, with a liquid dough the dumplings are tasty, but they do not stay together in the soup. The dough must be such that when you take it with a teaspoon, it does not flow off the spoon and remains in the form taken easily.
13. Let the dough stand until the carrots are almost soft. Add the potatoes and let it boil for about 10 minutes.
14. Add the chicken to the soup, let the soup come to a boil again, and keep the temperature low so that the soup does not bubble too much, which breaks the dumplings. If the soup seems too thick, you can add more water and let it boil before starting the next procedure.
15. Dip a teaspoon into the soup broth and take a quarter teaspoon of the dough. With this quantity, the dumplings will be nice and small. The size of the climb can be varied as desired.
16. Slide the dumpling dough with a spoon into the boiling broth. It sinks to the bottom. Continue putting the dumplings in the broth. It could be done in such a way that you don’t put the dumplings in the same place all the time but spread them over the soup, so they don’t stick together in the soup.
17. Continue putting the dumplings in the broth until you run out of dough. When the dumplings are ready, they rise to the surface of the soup. After they absorb the liquid, they sink to the bottom again.
18. Cook the soup for another 10 minutes on low heat and it is ready to eat. Season the soup with black pepper and sea salt if needed. It should be taken into account that the dumplings get better over time, and this soup is better the next day than the first.
19. Serve the soup from nice soup plates, add chopped greens when serving.
    Ready!!

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