Romanian Chicken Soup with Dumplings(Supa de galuste)

Romanian Chicken Soup with Dumplings... Both my husband and I grew up with this delicious soup. A Romanian classic soup... equivalent to the chicken and noodle soups here in the states. The soup was especially good on a rainy or cold day.

My mom always used semolina flour for the dumplings. I too use semolina flour for the dumplings , but this time around I didn't have any. I had some cream of wheat... and thought that it should work just as well....right? Well, I was happy to find out that they turned out great using cream of wheat! But whatever you use, either the traditional semolina or cream of wheat, I am sure it will come out. The semolina dumplings I think are a bit lighter in color than the cream of wheat.

There really isn't much to this soup except the dumplings. The dumplings can get hard, but if you will cover the pot and let it simmer, the dumplings will eventually soften. Feel free to use bone-in chicken breasts instead of a whole chicken to make the stock...I've even used about 8 chicken wings to make the soup as well. I've updated the photo:). Hope you enjoy...

Note: The top photo is of a semolina dumpling chicken soup made with chicken wings(for the soup stock). I ended up making less dumplings... 1 ex-large egg and 1/4- 1/3 cup semolina.

Tip: When you form the dumplings, make sure you first place your spoon in the hot soup before you actually form each dumpling... this will help the dumpling not stick to the spoon so much, makes for a cleaner looking dumpling.

You can lift the lid halfway through cooking when making the dumplings... just to make sure that no dumplings are sticking to the bottom. They should all rise up and float. Cover and continue to simmer... till soft and plump. The dumplings should be about doubled in size. You should be able to cut through the dumpling without any resistance. Sprinkle with fresh parsley and /or chopped green onions and/or pepper.

Soup Ingredients:

1 whole chicken, or a large Cornish hen

2 celery stalks

2 carrots

1 parsnip(if you have)
1 big yellow onion

2-3 garlic cloves

salt/pepper

Directions for Soup:

1. Wash chicken and place in a large pot.

2. Add celery,onion, garlic and carrots. My mom always used a parsnip. Add that in if you have it. I didn't have it ...it still came out great!

3. Add about 1 heaping TBS kosher salt. Cover with water to almost the top of the pot....oh, about 10-15 cups of water.

4. Heat on high and bring to boil. Skim off any grey matter(scum) that accumulates. Lower heat to low and semi cover it. Leave the lid askew so that it won't boil over.

5. Let it simmer on low for 1-2 hours.You can likewise to make the stock in a pressure cookier... it will take 40 minutes.

6.Taste for seasoning and adjust. Strain broth.

7. Reserve chicken meat for other use(chicken salad, enchiladas,quesadillas etc).

8. Make dumplings.

Dumpling Mixture:Do the dumplings only before you are ready to form them and the stock is ready.

2 ex large eggs, beaten

1/2(+/-) cup semolina flour, or you can use cream of wheat

salt

pepper, optional

1 tsp onion powder(totally optional...I sometimes add it for additional flavor)

Directions:

1. Beat the eggs. Add the semolina(or cream of wheat, if using)... start with 1/3 cup for every 2 ex-large eggs.... and then add a bit extra semolina if needed( up to 1/2 cup or so).
2. Mix to fully incorporate. You may need to add a bit extra semolina, a bit at a time, if the mixture is too, too runny( all depends on the size of the eggs)... but don't add too much, as the dumplings can get to be tough if the semolina mixture is too thick. Rather err on adding less semolina and letting the mixture rest longer.  You still want the mixture to be somewhat soft... the consistency of sour cream(as my mom told me).
3. Allow the dumpling mixture to rest until thickened(about 5 minutes)... you should be able to form a dumpling without it falling apart, but it will still be a bit soft. You may want to add one dumpling in the soup to check for consistency and see if it falls apart in the soup right away.... if it does, let it rest a bit more, or add a tiny amount of semolina flour if need be.    

4. Before you form the dumplings, place your silverware teaspoon or tablespoon in the hot stock, then form dumplings mixture....this helps the dumpling fall off the teaspoon without sticking. They will plump up to twice their size.

Continue with making the soup....

1. Bring broth to a boil and then lower heat to medium so that it is a soft boil.....I noticed if the broth boils rapidly, it will sometimes break up the dumplings.

2. Add dumplings using a silverware teaspoon to form them into a semi football shape. After all the dumplings are made give them a stir in the broth to make sure they don't stick to the bottom.

3. Add 1/2 cup cold water and cover. Bring back to boil and then lower heat to simmer.
4. Cover the pot and simmer for 20-40 minutes... or until dumplings are fork tender.