Country: Romania Servings: Serves 6

Ingredients

• whole chicken – 1.5 kg / 3.3 lbs
• carrots – 2 medium, peeled and sliced
• celery stalks – 2, chopped
• onion – 1 large, peeled and halved
• parsnip – 1, peeled and chopped
• garlic cloves – 3, peeled
• bay leaves – 2 leaves
• black peppercorns – 10
• salt – to taste
• semolina – 100 g / 0.8 cup
• eggs – 2 large
• fresh parsley – a handful, chopped
• water – 3 L / 12 cups

Instructions

1. Place the whole chicken in a large pot and cover with water.
2. Add the carrots, celery, onion, parsnip, garlic, bay leaves, and peppercorns to the pot.
3. Bring to a boil over medium-high heat. Skim off any foam that forms on the surface.
4. Reduce heat and let simmer until chicken is cooked through, about 1.5 hours.
5. While the soup is simmering, prepare the dumpling mixture by beating the eggs in a bowl and gradually adding the semolina while stirring to prevent lumps.
6. Season dumpling mix with a pinch of salt and let it rest.
7. Once chicken is cooked, remove from the pot, discard the bones, and shred the meat.
8. Strain the broth, discarding the solid vegetables, then return the broth to the pot along with the chicken meat.
9. Bring the soup back to a simmer. Using a spoon, gently add dumpling mixture to the broth, small spoonfuls at a time.
10. Cook the dumplings in the simmering broth until they float, about 5 minutes.
11. Garnish with fresh parsley before serving.

Substitutions

• parsnip -> turnip
• semolina -> fine cornmeal

Enhancements in the Next Evolution

• Roast the vegetables before adding to enhance their flavors.
• Add a splash of white wine to the broth for depth.
• Use homemade chicken stock for a richer taste.