Chicken Soup with Dumplings
Jerusalem — Mother recipe · ar de en es fr it ja pt ru zh
A warm and comforting soup from Jerusalem that combines the taste of chicken with the flavor of rice inside the dumplings.
📷 jeffreyw — CC BY 2.0 (Wikimedia Commons)
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⏱️ 30 min prep + 50 min cottura · 4 porzioni · media
Ingredients
- 4 chickens, cut into pieces
- 2 liters of chicken broth
- 300 g of rice
- 200 g of pasta for ravioli
- 2 onions, chopped
- 2 carrots, diced
- 1 red onion, diced
- 100 g of aromatic herbs (oregano, parsley, thyme)
- salt and pepper to taste
- olive oil
- 2 eggs for the ravioli
Method
- In a large pot, heat the oil and sauté the onions, carrots, and red onion.
- Add the chicken pieces and cook for 10 minutes.
- Add the chicken broth, aromatic herbs, salt, and pepper, and let it boil for 30 minutes.
- Meanwhile, prepare the ravioli with pasta and eggs, adding rice inside.
- Briefly cook the ravioli in the broth for 5 minutes, then add the chicken soup and let it boil for another 10 minutes.
- Serve hot, garnished with fresh parsley.
- Enjoy!
The story
Chicken soup with dumplings is a culinary tradition in Jerusalem, where Jewish and Arab cuisines blend into a single, affectionate preparation.
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