Chicken Soup with Semolina Dumplings, Green Peas, and Celery

Prepare all necessary ingredients.

Separate the chicken fillet from the bone, and remove the skin if desired. Cut the fillet into arbitrary pieces.

Peel the celery, carrots, and onions. Dice the vegetables into small cubes.

In a heavy-bottomed pot over medium heat, warm the vegetable oil. Add the onion and sauté lightly for 3-4 minutes.

Add the chicken fillet and sauté until it changes color, approximately 5-7 minutes.

Then add the carrots, celery, and frozen green peas.

Pour hot water over the ingredients. Simmer the soup for about 15 minutes after it comes to a boil.

Whisk the eggs in a bowl and add salt. Lightly beat with a fork. Add the semolina and mix thoroughly.

Using a teaspoon moistened in water, carefully drop the semolina mixture into the simmering soup. Cook for another 5 minutes.

Season the soup with salt and pepper to taste. Turn off the heat and let the soup with semolina dumplings steep for 5-10 minutes with the lid on.

Ladle the finished soup into bowls and serve.

Enjoy your meal!