This is a ground chicken soup with semolina dumplings — a one-pot meal that comes together in about 85 minutes with minimal prep. Ground chicken distributes evenly through the broth, so every spoonful has meat rather than the hit-or-miss chunks you get with whole pieces. The dumplings are three ingredients and take ten minutes to mix, which makes this a realistic weeknight option.
The technique that matters
The dumplings are the part worth paying attention to. The semolina-egg mixture needs its full 10-minute rest before you drop it into the pot — skip that and the dumplings won’t hold together properly, and you’ll end up with cloudy, starchy broth instead of distinct, soft dumplings. Drop them in half a teaspoon at a time and don’t stir; just let them sit in the simmering broth until they visibly double in size. The other thing that matters is keeping the broth at a steady simmer, not a rolling boil, once the dumplings go in. Hard boiling breaks them apart before they’ve set. Ground chicken also needs to reach an internal temperature of 165°F (74°C) — the 20-minute initial boil handles this, but if you’re scaling the recipe up and adding more meat, give it a few extra minutes before adding the vegetables.
Keeping and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The dumplings continue absorbing broth as they sit, so the soup will be thicker the next day — add a splash of water or low-sodium chicken stock when reheating. Reheat on the stovetop over medium-low heat until it reaches a full simmer; microwaving works but tends to make the dumplings rubbery. For freezing, the broth and vegetables freeze well for up to 2 months, but the semolina dumplings don’t — they turn grainy after thawing. If you plan to freeze a batch, make the dumpling mixture fresh when you’re ready to serve.
Mistakes to avoid
- Adding the dumplings too early: The dumplings go in after you’ve removed most of the cooked vegetables and chicken, not before. Adding them to a pot still full of solids means they clump together and cook unevenly.
- Using dry semolina straight from the bag without resting: The rest period lets the semolina fully hydrate the egg. If the mixture looks too wet after mixing, that’s normal — it firms up during the rest. Don’t add extra semolina to compensate or the dumplings will be dense.
- Discarding all the vegetables: The recipe keeps the carrots in the pot after straining — skip the parsnips and celery if you like, but keep the carrots. They add color and a little sweetness that balances the broth. Removing everything leaves the soup flat.
- Not seasoning the broth: Ground chicken produces a mild broth. Taste it before adding the dumplings and add salt if needed — the single pinch in the dumpling mixture won’t season the whole pot. Skip the garnish — not worth the extra dish.
Chicken Soup with Semolina Dumplings (One-Pot)
Equipment
Ingredients
6-8 cups water - or low-sodium chicken broth ; 1.4-1.9L
1 pound ground chicken - minced chicken, about 450g
3 medium carrots - peeled and sliced, about 10 oz / 280g
2 stalks celery - diced, about 1/2 cup / 100g- 2 medium parsnips - peeled and sliced, about 8 oz / 225g
1 medium yellow onion - diced, about 5 oz / 140g
1 large egg- ⅓ cup semolina
1-2 teaspoons salt - to taste, for the soup plus a pinch for the dumpling mixture
Instructions
- Add 6-8 cups (1.4-1.9L) of water or low-sodium chicken broth to a large stockpot and bring to a boil over high heat. Add the ground chicken, breaking it up with a spoon as it goes in. Reduce heat to medium and let it boil for 20 minutes, skimming any foam that rises to the surface. The chicken should reach an internal temperature of 165°F / 74°C (75°C).6-8 cups water, 1 pound ground chicken, 1-2 teaspoons salt
- After 20 minutes, add the sliced carrots, diced celery, sliced parsnips, and diced onion. Reduce heat to maintain a steady simmer (not a rolling boil) and cook for 30-35 minutes until all vegetables are fork-tender.3 medium carrots, 2 stalks celery, 2 medium parsnips, 1 medium yellow onion
- While the vegetables simmer, whisk the egg, semolina, and a pinch of salt together in a small bowl until smooth. Let the mixture rest for 10 minutes — this allows the semolina to hydrate fully so the dumplings hold together in the broth.1 large egg, 1/3 cup semolina, 1-2 teaspoons salt
- Using a slotted spoon, remove the parsnips, celery, and onion from the broth (leave the carrots in). Set the removed vegetables aside — they can be discarded or served alongside if desired. Make sure the broth is at a gentle simmer, not a rolling boil, before adding the dumplings.
- Drop the rested dumpling mixture into the simmering broth, about half a teaspoon at a time. Do not stir — let the dumplings sit undisturbed in the broth.
- Let the dumplings cook undisturbed for 8-10 minutes until they visibly double in size and float to the surface. They should be light and fluffy when done. Taste the broth, adjust salt as needed, and serve hot.1-2 teaspoons salt
Notes
Nutrition
Common questions
Can I use chicken breast or thigh mince interchangeably here?
Yes, either works. Thigh mince has more fat, so the broth will be slightly richer and the meat stays a little more tender after the long cook time. Breast mince is leaner and can turn a bit grainy if overcooked, so stick to the stated times rather than going longer.
What if I can’t find semolina — is there a substitute for the dumplings?
Fine semolina (also sold as cream of wheat or farina) is the closest swap and will behave almost identically. Regular all-purpose flour can work in a pinch, but use slightly less — about 55 grams — since flour absorbs liquid differently and the dumplings will be denser.
Do I need to brown the ground chicken before adding it to the pot?
No — this recipe starts the chicken directly in water, which is intentional. Boiling ground chicken without browning it first keeps the broth clear and mild rather than adding a roasted flavor. Just break it up as it goes into the pot so it doesn’t cook in one large clump.
What to cook next
- Hearty Beef Kale Soup
- Andean Chicken Potato Locro
- Spiced Lamb Pumpkin Dumplings
- Colombian Chicken Cheese Empanadas
