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).

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.

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.

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.