Kafana-Style Chicken Soup with Semolina Dumplings

Serbia's restorative kafana soup — a slow-drawn clear broth from a whole organic chicken, finished with silky semolina dumplings that cook directly in the pot. A dish for cold evenings and slow Sundays.

↓ Jump to Recipe 0 cooked this Pin

Ingredients

  • 1 whole organic free-range chicken (1.5–2 kg), or equivalent bone-in pieces
  • 2 medium organic carrots, peeled and halved
  • 1 parsley root or small parsnip, peeled and halved
  • 1 stalk celery with leaves
  • 1 medium yellow onion, halved (unpeeled for colour)
  • 4 sprigs fresh flat-leaf parsley
  • 2 tsp sea salt, plus more to taste
  • 6 whole black peppercorns
  • 2 bay leaves
  • 2 litres cold water
  • For the dumplings: 120g fine semolina (griž)
  • For the dumplings: 2 large pasture-raised eggs
  • For the dumplings: 1/2 tsp sea salt
  • For the dumplings: pinch of freshly grated nutmeg
  • For the dumplings: 1 tbsp avocado oil or melted grass-fed butter

Clean swaps

How we upgrade the restaurant version with better ingredients.

As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.

Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Place the whole chicken in a large pot. Add the carrots, parsley root, celery, onion, parsley sprigs, peppercorns, bay leaves, and cold water. The water should fully cover the chicken.
  2. Bring slowly to a gentle boil over medium heat, skimming the foam that rises in the first 15–20 minutes. Once clear, reduce to the lowest simmer.
  3. Add the salt. Simmer uncovered for 80–90 minutes until the chicken is completely tender and the broth is golden and fragrant.
  4. Remove the chicken and vegetables. Pull the chicken meat from the bones and shred into bite-sized pieces; discard the bones and skin. Strain the broth through a fine sieve. Taste and adjust salt.
  5. Make the dumplings: whisk together semolina, eggs, salt, nutmeg, and avocado oil in a bowl until a smooth, thick paste forms. Let rest 5 minutes — the semolina absorbs moisture and the paste will firm up slightly.
  6. Bring the strained broth back to a gentle boil. Using two wet teaspoons, scoop small oval dumplings (about the size of a large grape) directly into the simmering broth. Work in batches.
  7. Cook the dumplings 8–10 minutes until cooked through — they will expand and float to the surface. Return the shredded chicken to the broth. Taste and adjust seasoning.
  8. Ladle into deep bowls, ensuring each portion gets several dumplings and plenty of shredded chicken. Garnish with fresh parsley and serve with crusty bread.

FAQ

Can I use chicken pieces instead of a whole bird?

Yes — bone-in thighs and drumsticks work well. A mix of bones (necks, backs) and meat pieces gives the best broth. Boneless pieces produce weaker broth and should be avoided.

My dumplings are falling apart — what went wrong?

Two common causes: the paste was too wet (semolina needs to rest 5 minutes to firm up) or the broth was boiling too vigorously. Keep it at a gentle simmer when adding dumplings and don't stir for the first 3 minutes.

Can I make the broth ahead?

Yes — the broth is even better the next day. Make through step 4, refrigerate the strained broth and shredded chicken separately. Make the dumplings fresh in the reheated broth just before serving.

More from Kafana

Also try

Cooked it?

Tap to add it to the count of cooks who made this.