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.
Filling Chicken Soup With Dumplings
Ingredients
1 pound ground chicken (minced chicken)
3 medium carrots
¼ cup celery- 2 medium parsnips
1 medium yellow onion
1 medium egg- 70 grams semolina
1 pinch salt
Instructions
- Add the sliced chicken into a stockpot and let them boil.
- After 20 minutes, add the vegetables and let them boil for another 40 minutes.
- Mix the egg with the semolina and the salt and let them rest for 10 minutes.
- Take out the chicken and vegetables (leave the carrots).
- Add the dumpling mixture, one half a spoon at a time, in the stockpot.
- Wait until they double their size.
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
