Chicken Dumpling Soup - Recipe With Photo Step By Step

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Chicken Dumpling Soup - Recipe With Photo Step By Step
Chicken Dumpling Soup - Recipe With Photo Step By Step

Video: Chicken Dumpling Soup - Recipe With Photo Step By Step

Video: Chicken Dumpling Soup - Recipe With Photo Step By Step
Video: Chicken And Dumplings • Tasty 2023, May


Chicken leg - 400 g

Potatoes - 2 pcs.

Carrots - 1 pc.

Onions - 1 pc.

Chicken egg - 1 pc.

Flour - 2-3 tbsp.

Salt to taste

Ground black pepper - to taste

Parsley and dill greens - 20 g

Vegetable oil - 1 tablespoon

Bulgarian pepper - 0.5 pcs.

  • 136 kcal
  • 1 hour
  • 1 hour

Photo of the finished dish

Step by step recipe with photo

Everyone in my family loves chicken broth soups. I cook broth on chicken often and try to diversify the ingredients for soups with such a light and tasty broth. Today I will offer you a variant of a very light chicken broth soup with dumplings. The soup is prepared in a matter of minutes: if you already have chicken broth, then it will take you 15 minutes to cook the soup - this is exactly how much it will take to cook the potatoes.

Dumplings are small pieces of dough that are cooked in broth, water, or milk. The main ingredients for dumplings are egg, flour, water. In many European countries, soups with dumplings are prepared, only they have different names: in Germany and Austria - "knödli", in Ukraine - "dumplings", in the Baltic states - "kama".

I cook dumplings a little in my own way, I ate such dumplings from a neighbor with Russian roots, it is from her that I have the recipe. So, she added herbs, a little vegetable oil and chicken broth instead of water to the dumpling dough. You can add garlic, but I don't really like it with garlic, chicken broth is very aromatic and rich in itself and does not need an additional flavor enhancer, such as garlic.

To make chicken soup with dumplings, we will prepare the products according to the list.

Let's prepare chicken broth. To do this, place the chicken leg in a pan with water, put it on the fire and let the water boil. As soon as foam begins to appear, reduce the heat to medium, very carefully select all the foam from the surface of the broth with a slotted spoon. After that, add bay leaf, a couple of allspice peas, half a carrot, cut into circles, and half an onion to the pan. Salt the broth to taste and cook until the chicken leg is fully cooked.

Cut the potatoes into medium-sized cubes, finely dice the onion and bell pepper, and grate the carrots on a medium grater.

Add potatoes to the finished broth and continue to cook the soup. The meat can be removed from the pot and used for another dish or for serving dumpling soup.

While the potatoes are cooking, let's fry the soup. To do this, fry the onions, carrots and bell peppers in vegetable oil, leaving a couple of drops of butter for the dumplings. Fry vegetables for about 7 minutes, stirring occasionally.

Now let's make the dumplings. To do this, drive an egg into a bowl, add parsley and dill, a couple of drops of vegetable oil, salt, pepper, a little flour. Stir everything well and add 2-3 tablespoons of boiling broth, mix the dough very well, as if brewing it.

Gradually add the remaining flour until the dough is obtained, as for thick pancakes.

Put the dumplings in the boiling broth with two teaspoons. We collect the dough in one spoon, and with the other spoon we clean the dough from the spoon so that it falls into the broth. The dumplings will immediately sink to the bottom, but float to the surface as they cook.

Add the previously cooked frying to the soup.

Sprinkle the soup with dill and parsley. Let the soup boil again and remove from heat.

Pour the ready-made chicken soup with dumplings into portioned plates and serve. For this soup, you do not need to serve bread; it will be replaced by dumplings. Dumplings in consistency are not dense and not soft, keep their shape well. If you're serving the soup with the chicken that was used to make the broth, then it's time to distribute the meat on the plates.

Enjoy your meal!

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