Chicken semolina noodle soup (supa sa griz noklicama) is beloved for its simplicity and comforting flavors. This traditional Balkan chicken broth is made with filling and melt-in-your-mouth semolina dumplings. Shall we?
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Background
Semolina dumplings soup is a traditional Balkan broth popular throughout the region. Even people who are not into soups get excited when they find out about these soft, gritty, tasty, filling dumplings known locally as "noklice" or "knedle."
Our hearty and comforting chicken semolina dumpling soup goes by a few names:
- supa sa griz noklicama
- supa sa knedlama od griza
- juha sa griz noklicama
We start by making a classic chicken broth based on chicken and veggies. At the very end, we infuse it by dropping spoonfuls of dumpling batter made with semolina (durum wheat) flour, fat, and eggs.
Talk about a chicken soup for the soul!
Ingredients
Here are the ingredients for today's broth and semolina dumplings. Both have several variations based on the type of ingredients used.
Broth
- Chicken - use any part of the chicken you like (sans the organs), all of the chicken, or chicken pieces (with skin). If using chicken pieces, avoid using skinless chicken breast by itself as it's too dry. What works well are the chicken thighs, chicken legs, wings, etc.
- Carrots - a couple of carrots, peeled and diced. Best to keep them in big chunks and dice later. They stay slightly crunchy this way. Avoid baby carrots.
- Parsley - parsley root and/or parsley leaf bunch. Use with or instead of celery.
- Celery - celery root and/or celery leaf bunch. Use with or instead of parsley.
- Onion - one to two onions, peeled, and quartered are perfect for broth. For that extra taste, roast them on the stovetop for a few minutes ahead of adding them to the broth.
- Garlic - we find a couple of peeled garlic cloves work great for broth, however this one is optional. Some people love it, some can't stand garlic in broth.
- Herbs and Seasonings - the basic formula is salt and pepper to taste. If you need to fortify the flavor stock powder, bouillon or Vegeta work nicely.
Semolina Noodles (Griz Noklice)
There are several ways to make semolina noodles. Most use semolina, fat, and eggs. Common additions are baking powder (to make them fluffier), and salt to add to the taste.
We use the following ingredients because the noodles come out perfectly each time.
- Egg - one fresh egg, preferably at room temperature.
- Semolina Flour - do not substitute.
- Oil - sunflower or vegetable oil. Substitute with soft lard or melted butter. Avoid olive oil.
- Salt - to taste.
Instructions
Here are simple instructions for making chicken semolina soup.
Step 1. Combine chicken, veggies, seasonings, and water. Cover. Bring to a boil. Lower the temperature and cook for 2-3 hours. (You can remove the lid.)
Step 2. Strain broth. Skin and shred the chicken, cut the carrot, and return to the pot with broth. If adding more veggies, add them now and bring it to a boil.
Step 3. Make the noodles. Drop them into the broth. Garnish with parsley.
Handling
Here's the best way to store, serve, and reheat today's semolina noodle soup.
- Serving: serve 2-3 ladles of soup per person alongside homemade bread, fried mini breads, or pogacha. Ask for preferences regarding the soup temperature. (Some like it super hot, some lukewarm.) Although hearty, this soup is generally an appetizer, and not the main course.
- Storing: bring down to room temperature, transfer to an airtight container, and keep in the fridge for 1 day. If you plan to keep the soup in the fridge for longer, once you make the broth (but before making noodles), set aside the portion of the broth you plan to leave for later. When ready to use, heat it up to a low boil, and make noodles.
- Reheating: reheat using your preferred method.
Recipe FAQs
Semolina noodles are made out of semolina flour (milled durum wheat), fat, and eggs.
No. Polenta is made from corn. Semolina is made from wheat.
According to one study, chicken soup helps relieve inflammation caused by the cold virus. Another study compared three different soups and showed all three to be good for immunity.
It's impossible to answer as almost every culture has a form of chicken soup. People found it promotes health centuries ago.
Soups We Love
Here are a few more soups we absolutely love!
Thoughts?
If you make today's chicken semolina dumpling soup (supa/ juha sa griz noklicama, supa/juha sa knedlama), and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Chicken Semolina Dumpling Soup
Ingredients
Chicken broth (soup)
- 1 medium chicken or 3-4 bigger pieces of chicken with skin*
- 2-3 carrots peeled, cut into thirds
- 1 parsley bunch
- 1 celery root peeled, or 3-4 celery stalks, quartered
- (Optional) few celery leaves
- 1 (Optional) parsley root peeled
- 1-2 onion(s) medium, quartered
- 2-3 garlic cloves peeled
- 1-2 chicken bouillon cube(s) or 1-2 tablespoon(s) Vegeta or stock powder
- salt and pepper to taste
- (Optional) broccoli, cauliflower, peas chopped, fresh or frozen are fine, added near the end
Semolina noodles*
- 1 egg
- pinch of salt
- 4 tablespoons vegetable or sunflower oil or melted butter, or soft ghee, or softened lard
- 8 tablespoons semolina flour use the same tablespoon to measure oil and semolina flour, and use a knife to slide across the top of the spoon to get rid of any extra flour*
Instructions
(Optional) Blanching Chicken
- Note: some people like to blanch chicken before making broth. This is a good thing to do if you're unsure where your chicken meat has come from.
- In a large pot bring water to a full rolling boil. Place chicken (or chicken pieces) inside for 2-5 minutes. Take out and discard the water. Transfer the chicken into the pot where you'll cook the broth.
Making Chicken Broth
- In a large pot combine chicken, main vegetables, and seasonings. Cover with water (about 2-2.5 liters or 2-2.5 quarts). Cover the pot, bring the broth to a boil, and lower the heat. Partially uncover and simmer for 2-3 hours. (Replenish water if too much evaporates but don't overdo it.)
- (Optional) For a perfectly clear broth, as the broth is cooking, remove the scam that forms on top. You may have to do this several times.
- Strain chicken broth into another pot and discard the remains of everything except chicken and carrots. Dice carrots and return to the soup. Remove chicken skin and bones and discard. Shred chicken (or dice it) and return to soup. (If using a whole chicken shred half and return to soup. Use the other half for another dish.)
- If adding broccoli, cauliflower, and/ or other veggies, add them in now.
- Return the soup to the stove and bring to a light boil on low.
Making Semolina Dumplings (Noodles)
- Parallel to the soup coming to a boil the second time, take a small bowl and beat the egg in it. Add salt and oil and continue beating until completely integrated. Finally, add semolina flour and mix everything together until the noodle/dumpling consistency is similar to pancake batter (but not as smooth). While it may look a little runny, give it 2-3 minutes to stiffen, and it will be fine.*
- Using a teaspoon grab a little bit of noodle batter at a time and drop it into soup thus forming noodles (lightly flick each noodle into the broth while not touching the broth with the spoon). Dip the teaspoon into the broth in between every fourth or fifth noodle to prevent grits from sticking. Let for about 5 minutes or until noodles (dumplings) expand.
- Garnish with parsley and serve.
Serving
- Serve 2-3 ladles of soup per person alongside homemade bread, fried mini breads, or pogacha. Ask for preferences regarding the soup temperature. (Some like it hot, some lukewarm.) Although hearty, this soup is generally an appetizer, and not a main course. Store by bringing the soup down to room temperature, and transferring it to an airtight container. Keep the soup in the fridge for 1 day. Note: if you plan to keep the soup in the fridge for longer, once you make the broth (but before making noodles/ dumplings), set aside the portion of the broth you plan to leave for later. When ready to use, bring it to a low boil, and make noodles. Reheat using your preferred method.
Video
Notes
- Video
- Ingredients
- Noodles/ Dumplings
- Chicken bouilllon, yay or nay?
KDUE22 says
So delicious! and my kids loooove taking this soup to school for lunch with some crusty bread.
Aida says
Hi!
It's so good to hear that. We know how hard it is to get kids to like anything.
And kudos to you for making great school lunches.
Happy cooking!