Hot chicken soup with dumplings has long been considered a classic. Boiled in a clear broth with the addition of small flour products, it turns out to be light and satisfying at the same time. The dish is simple, home-style tasty and budget. Any part of the chicken is suitable for cooking, including the soup set - the meat separated from the bone is enough for a 3-liter pan. Chicken soup with dumplings on poultry is especially good, but you can get by with store-bought soup if you cook the broth from it correctly.
Soup dumplings can be prepared in different ways. Usually the dough is kneaded with flour, eggs and water. Some housewives add finely chopped dill and parsley directly to the dough for flavor, someone replaces part of the flour with semolina, sometimes butter and spices are added. I suggest cooking dumplings in milk - they always turn out fluffy and airy, they cook very quickly. Unlike ordinary products on the water, they are not so “knocked down” and hard, they have a more delicate structure.
Ingredients
- chicken 400 g
- potatoes 2-3 pcs.
- onion 1 pc.
- carrot 1 pc.
- water 2.5 l
- salt 2-3 tsp
- vegetable oil 1.5 tbsp. l.
- a mixture of ground peppers 2-3 chips.
- parsley 10 g
- bay leaf 1 pc.
- wheat flour 6-8 tbsp. l.
- chicken eggs 2 pcs.
- milk 2 tbsp. l.
How to make chicken dumpling soup
- To prepare the soup, we take any part of the chicken (soup set, drumsticks or breast on the bone), the main thing is to get a rich and fragrant broth. Pour the meat with cold water, bring to a boil and drain the first broth - due to this, the soup will turn out to be transparent and less greasy. Re-fill the chicken with clean cold water, add salt and return to the stove. Cook the meat over low heat for about 30-40 minutes from the moment of boiling, not forgetting from time to time to remove the foam that forms on the surface.
Using a fork or slotted spoon, remove the boiled chicken from the broth (it is advisable to strain it). Let it cool a little so as not to burn your hands, after which we separate the meat from the bone and cut it into small pieces, the skin can be removed or left at your discretion. We return the chicken meat back to the broth.
We peel two or three medium-sized potato tubers and cut into small pieces, send it to the pan with chicken. Cook for another 10 minutes, until half cooked. You should not put too many potatoes, otherwise the soup will turn out thick.
Separately, we prepare a fragrant dressing from onions and carrots. To do this, first we pass the onion, diced in vegetable oil, and then fry the carrots, chopped on a fine grater, with it. The vegetables should be well browned during the frying process in order to give all their aroma and flavor to the broth.
We prepare the dough for dumplings - it is advisable to knead it in advance so that it stands a little at room temperature. To do this, drive 2 eggs into a small bowl, add 1 generous pinch of salt, flour and milk, mix everything thoroughly. Depending on the size of the eggs, it may take 6-8 tbsp. l. flour until the dough becomes similar in consistency to sour cream (if the dough is too thick, it can be diluted with a little vegetable oil).
Add the dressing to the soup, adjust the amount of salt to your liking, put the bay leaf, a mixture of ground peppers and finely chopped parsley (fresh or dried).
We spread the dough into the boiling soup, scooping it up with a teaspoon - the less dough on the spoon, the more beautiful the dumplings will be. It is most convenient to put them in the soup, helping yourself with a second spoon dipped in water. Stir with light circular motions, as a result of which the dumplings will easily “lag behind” the spoon and dip into the soup.
Repeat the process until all the dough is used up. You need to work quickly so that the dumplings are both ready when cooked. As soon as all the pieces of dough float to the surface, you can remove the pan from the heat.
Chicken soup with dumplings served hot. If desired, you can sprinkle the dish with finely chopped herbs and flavor with a spoonful of sour cream.
On a note
You can cook dumplings not in milk, but in water in the same amount - they will turn out to be less tender, but they will keep their shape better.
Chicken soup with dumplings is a soup whose taste has been familiar to us since childhood. At this time, all the mistresses of the world love this dish for its simplicity and accessibility. The most important quality of the soup lies in nutrition and perfection, because to prepare it, you do not need to buy expensive products. All ingredients are in any refrigerator.
The main components of the traditional dumpling soup are chicken for the broth, potatoes, vegetables, and flour with eggs for making the dumplings. To make their own unique, not like the usual recipe, some women make their own changes to the recipe by replacing individual products with similar properties. So, in frying it is not necessary to use only onions and carrots. You can season the soup with stewed celery, peppers and tomatoes.
Cooking tip: no matter how you want to change the technology of the dish, it is important to use only products that are compatible with each other, in optimal proportions.
How to cook chicken soup with dumplings - 15 varieties
This soup is distinguished by its originality, as traditional dumplings are organically replaced with Ukrainian potato dumplings.
Ingredients:
- Three boiled potatoes
- One onion and carrot
- two cloves of garlic
- Chicken leg
- handful of vermicelli
- Three pinches of salt
- ¼ bouillon cube
- 60 ml. sunflower oil
- Chicken egg
- 20 gr. flour
Cooking:
We set the ham to boil in two liters of water.
Onions, carrots, chop and fry in three tablespoons of oil. At the end of the quenching, we introduce chopped garlic and keep it in frying for another minute, no more.
From boiled potatoes we make mashed potatoes with an egg, salt and mix.
When the broth boils for about 40 minutes together with the ham, we introduce roasting and a little noodles into it.
We form balls from potatoes, roll in flour and lower one by one into the soup. We are waiting for them to rise, but for now we bring the dish to perfect taste with salt and a bouillon cube.
Soup is ready for a nice dinner!
The bewitching green color of the soup makes it unusual and whets the appetite of future tasters. We are preparing another interpretation of dumpling soup according to the recipe below!
Ingredients:
- spinach leaves
- Potatoes - 3 pcs.
- Onions, carrots - 1 pc.
- Garlic - 2 tooth.
- Sunflower oil.
- Flour - 0.5 tbsp.
- Salt - to taste.
Cooking:
Onions, carrots, garlic crumble and fry in a pan.
We heat the chicken or “empty” broth to a boil, boil the chopped potatoes until half cooked and lower the frying.
Grind the spinach in a blender and put in the soup.
For dumplings, mix a glass of hot water with two tablespoons of olive oil and flour. Drop the dumplings from the kneaded dough one spoonful into the boiling soup. Boil the soup for 5-8 minutes.
Cooking Tip: Spinach is a green that will accept freezing in the oven. To keep the product as long as possible, cut off the stem from each leaf and fold the spinach using the one-to-one method. After piercing a batch of greens with a skewer, send it to the freezer.
In this dish, Provencal herbs will take you to sunny Sicily, where no meal or drink is complete without spices.
Ingredients:
- Chicken wings - 0.5 kg.
- Onions, carrots - 100 gr.
- Celery root
- Flour - 7 tbsp. l.
- Egg - 1 pc.
- Provence herbs seasoning - 3 pinches.
- Potato - 3 tubers.
- Sunflower oil - 40 ml.
Cooking:
Heat the sunflower oil in a saucepan and add the chicken wings. When they acquire a strong crust, we introduce chopped onions and carrots. We simmer everything for 15 minutes.
In a saucepan, heat 2 liters of water to a boil and lay the chopped potatoes.
After 10 minutes, we introduce the contents of the stewpan and the celery root into the broth.
Reduce the heat and make dumplings. Mix flour with egg and warm water. We introduce such an amount of water to make a dough like thick sour cream.
Put the dumplings into the boiling soup with a wet spoon and let it boil for another 5-8 minutes.
At the end of cooking, we flavor the dish with three pinches of Provence herbs.
In a soup with dumplings, dough products turn out to be unusually tender, with a creamy flavor, because grated hard cheese is used to knead them.
Ingredients:
- Chicken bouillon
- 4 potatoes
- Onion, carrot
- bay leaf
- Black peppercorns
- 50 ml. olive oil
- One egg
- 150 gr. grated cheese
- 100 gr. flour
- bunch of greenery
Cooking:
Cut the potatoes into cubes and dip into the broth heated to a boil. We also put bay leaf and pepper here.
We chop onions, carrots for frying and cook in a pan with a little olive oil.
For dumplings, pour about a glass of water, 20 ml, into a separate saucepan. olive oil and put on the gas to heat up. We add a little salt.
When the liquid boils, pour a little flour into it to brew the dough. In the process of kneading, we break all the lumps with a whisk.
Squeeze the garlic clove, egg into the resulting mass and knead until smooth. We bring the dough to the optimum density with the remaining part of the flour. After that, put the grated cheese into it and knead all the ingredients.
When the potatoes in the pan are semi-ready, we introduce frying to it and, with the help of a teaspoon, dumplings (see the video below for a detailed process of laying dumplings). Bon Appetit!
The dish turns out to be very fragrant, as it contains a sufficient amount of garlic and herbs.
Ingredients:
- Chicken thighs - 0.3 kg.
- Potatoes - 3 pcs.
- Onion - 2 pcs.
- Carrot - 1 pc.
- Garlic - 3 tooth.
- Dill - 1 bunch.
- Cilantro - 1 bunch
- Flour - 0.7 tbsp.
- Egg - 1 pc.
- Mayonnaise 3 tbsp. l.
Cooking:
Chicken thighs set to boil in two liters of water. We also put one onion turnip and a small lavrushka in the broth.
In the meantime, chop the onion, carrot and lightly fry in a frying pan in vegetable oil. Set aside the finished soup dressing.
Cooking dumplings. To do this, grind into flour with salt, egg and mayonnaise. We bring the dough to the density of sour cream by introducing warm water.
Squeeze 3 garlic cloves into the dough and add chopped dill.
During this time, the chicken should be cooked. We chop the potatoes and throw them into the saucepan along with the fry.
After 15 minutes, put the dumplings in a saucepan one teaspoonful. They should pop up in a minute. As soon as this is done, finely chop the cilantro and “green” the soup with it.
Cooking tip: cilantro has a pronounced taste specificity, so the most important thing in a dish is not to overdo it with herbs.
Homemade soft noodles in soup are an excellent solution used by housewives in preparing various first and second courses. In this recipe, the combination of this product with chicken dumplings provides the soup with more satiety and nutrition.
Ingredients:
- Chicken parts - 800 gr.
- Chicken fillet from one breast.
- Onion - 2 pcs.
- Salt - 3 pinches.
- Butter for frying onions - 100 gr.
- Greens - 0.5 bunch.
- Lavrushka - 1 leaf.
For noodles: 2 eggs, 6 tbsp. l. flour.
Cooking:
For the broth, put the chicken pieces in the pan and fill with water. We put on the stove to cook with lavrushka and vegetable roots (optional).
For noodles, mix salt, eggs, flour. We knead the dough. We divide the workpiece into several koloboks, each of which is rolled out and turned into thin ribbons with a knife.
We make minced meat from chicken fillet and one fried onion by grinding the components in a blender. We roll up the correct mugs from the meat mass - future dumplings and lower them one by one into the boiling broth.
Next to the dumplings, add the noodles to the soup. We salt everything and “green” dill. Bon Appetit!
As you may have guessed, this soup is a favorite dish of Hungarian housewives. Our compatriots began to cook it quite recently, but no less qualitatively!
Ingredients:
- Bulgarian pepper - 1 pc.
- Onions, carrots - 1 pc.
- Chicken meat with bone - 300 gr.
- Pork - 300 gr.
- Spices - for an amateur.
- For dumplings: milk, flour, egg.
Cooking:
We fill a heated deep frying pan with meat components that need to be fried until a strong crust. Salt and fill with a glass of water. Stew the meat for 20-25 minutes.
At the end of the stew, when all the water has evaporated, generously season the contents of the container with spices and chopped vegetables (bell peppers, onions, carrots). Everything is fried.
After 15 minutes, pour 1-1.5 liters into the pan. water and bring to a boil.
Dumplings are prepared in any convenient way and dipped one at a time into the total soup mass. We boil the dish and pour it into plates!
An interesting repetition of the traditional soup with dumplings with the main ingredient - tomato, can provide an excellent mood, both on a festive and everyday day!
Ingredients:
- Shallot - 1 pc.
- Onion turnip - 0.5 pcs.
- Garlic - 3 cloves.
- Chicken ridge - 1 pc.
- Carrot - 1 pc.
- Sunflower oil.
- Olive oil.
- Ginger root - 1 pc.
- Potatoes - 2 pcs.
- Tomatoes - 5 pcs.
- Salt, black and red ground pepper, zira.
Dumplings:
- Pine nuts - 1 handful.
- Eggs - 2 pcs.
- Flour - 3 tbsp. l.
- Butter - 70 gr.
- Basil.
Cooking:
Grind onion, carrot and fry together with the chicken ridge. At the end of cooking, we shift everything into a container for cooking soup and add water.
Saute chopped ginger, shallots, garlic in olive oil. We introduce ready-made vegetables with chopped potatoes into chicken broth.
After that, we lay tomatoes, salt, sugar, zira, black and red ground pepper here. After 5 minutes, grind the contents of the pan with a combine and filter through a sieve.
Salt the tomato broth and heat it up.
We make dumplings. To do this, mix chopped pine nuts with chopped basil and salt. Here we introduce two eggs, a little flour and melted butter. Mix the composition.
With the help of two spoons we form dumplings and boil in salted water.
Put the dumplings on a plate and pour the tomato soup.
We present to your attention the Italian version of our chicken soup with dumplings. According to this recipe, you can diversify your everyday table and please loved ones with a dish of foreign cuisine.
Ingredients:
- Chicken breasts - 3 pcs.
- Onion - 1 pc.
- Garlic - 8 tooth.
- Olive oil - 3 tbsp. l.
- Salt, pepper - ¼ tsp each.
- Broth or water - 1.7 liters.
- Pesto sauce - 200 gr.
- Pack of gnocchi - 1 pc.
- Cherry tomatoes - 3 pcs.
Cooking:
In the oven, roast the chicken breasts on a baking sheet with the onions and garlic. All salt and pour olive oil.
After 20-35 minutes, remove the chicken, cool and separate from vegetables. Transfer the roasted onion and garlic to a food processor. Pour in the broth and 3 tbsp. l. pesto. Beat everything until smooth in 2-3 approaches.
Divide the chicken meat into fibers and mix with the contents from the combine.
Bring the broth or water to a boil and cook the gnocchi. To them, enter the mass of pesto and vegetables. Mix everything and add chicken meat.
The soup is served with tomato slices. Have a nice meal!
Another dish prepared by professional chefs will delight you with its originality. The soup is easy to make and delicious!
Ingredients:
- Chicken thighs - 8 pcs.
- Carrots - 4 pcs.
- Celery stalk - 3 pcs.
- Onion - 1 pc.
- Water - 3 liters.
- Vinegar 9% - 2 tbsp. l
- Chili pepper - 1 pc.
- Egg - 1 pc.
- Kefir - 150 ml.
- Flour - 2 tbsp.
- Baking powder - 1 tsp
- Soda - ¼ tsp
- Salt, pepper mixture.
- Butter - 60 gr.
- Cilantro - 1 bunch.
- Vegetable oil.
Cooking:
Cut chicken thighs into tendons and put in a deep saucepan along with chopped carrots, onions, celery stalk. We cut vegetables into 4 pieces!
Pour the ingredients with water, cover with a lid, bring the broth to a boil, reduce the heat and simmer for 30 minutes.
Remove the boiled chicken with vegetables from the prepared broth.
Strain the broth and return to the stove.
Pour the vinegar into the soup pot.
Finely chop the celery stalk and carrots and boil in a saucepan.
For dumplings, beat yogurt with an egg.
Put flour, salt, baking powder, soda and pepper mixture into a blender. Mix everything with impulses. After you need to cut the butter into cubes and add to the dry composition. Pour kefir with egg and chopped cilantro here.
Moisten a spoon in water or oil and form dumplings from the dough. Put the products in a boiling soup and boil for 7 minutes.
To serve, remove the chicken meat from the bones and disassemble into fibers.
At the bottom of a deep bowl, lay out part of the meat, dumplings, vegetables and meat again. Pour the broth over everything. Serve the soup with cilantro and chopped chili.
The dish is significantly different from the traditional due to the exotic composition of the ingredients. Lovers of everything interesting and unusual, this recipe is for you!
Ingredients:
- big bulb
- two cloves of garlic
- one fennel
- 800 ml. chicken broth
- 200 gr. drilling rice
- Gnocchi - 1 pack.
Cooking:
Fry the onion in a heatproof pan. After 5 minutes of frying, lay the chopped garlic. A minute later, chicken broth.
When the broth boils, add brown rice.
Chop the fennel into strips and boil in a common saucepan. When all the ingredients are boiled, we make puree from them in a blender. An important condition: the puree should turn out to be liquid so that there is room for dumplings. And they can be prepared using any of the methods described above, or you can buy ready-made gnocchi. Cook the dumplings separately and serve with fennel and onion puree. It turns out awesome! Dumplings in the dish are a complete substitute for bread!
A very simple soup recipe with dumplings on the advice of an experienced housewife. Preparing quickly and more than easy!
Ingredients:
- Chicken pieces - 0.7 kg.
- Potatoes - 2-3 pcs.
- Onion - 2 pcs.
- Carrot - 1 pc.
- Bay leaf - 1 pc.
- 200 grams of cheese.
- Egg - 1 pc.
- Flour - 2-3 tbsp. l.
- Salt, pepper - to taste.
Cooking:
We cook the broth from the chicken. After 20 minutes, add the onion and bay leaf to it. After another 10 minutes, cubed potatoes and finely chopped onions and carrots.
Dumplings: cheese, chopped on a fine grater, mixed with salt, pepper, egg and flour. We mix everything. Form the dough into balls and put into the soup. Boil the dish for five minutes, and serve hot on the table.
This dish contains mushrooms, the structure of which is quite compatible with both dumplings and other components.
Ingredients:
- Chicken broth - 1.5 l.
- Potato - 4 pcs.
- Mushrooms - 100 gr.
- Carrot - 100 gr.
- Olive oil - 1 tbsp. l.
- Dill, salt, lavrushka - to taste.
- Flour - ½ tbsp.
- Egg - 1 pc.
Cooking:
Bring chicken broth to a boil.
In a frying pan, fry carrots with mushrooms in olive oil (ideally - champignons).
Put the diced potatoes and carrots with mushrooms into the pan. Salt, pepper.
Mix the flour with the egg and knead the dough into dumplings.
As soon as the potatoes in the soup are cooked, lay the dumplings to it, a teaspoon each. We are all greens!
A harmonious combination of healthy ingredients give the soup maximum usefulness. The dish will perfectly fit into the children's diet.
Ingredients:
- Chicken - 0.5 pcs.
- Buckwheat - ½ tbsp.
- Flour - 4 tbsp. l.
- Eggs - 3 pcs.
- Salt, pepper - to taste.
- Onions, carrots - 80 gr.
Cooking:
Boil half of a medium chicken in 2.5 liters of water. The broth should be about 1.8 liters. This will be the base for the soup.
Fry onions, carrots in oil in a frying pan.
We clean the potatoes, chop them and throw them into the “clean” broth (we remove the already cooked chicken).
We also introduce washed buckwheat here and after 15 minutes dumplings made from flour and eggs.
Season the soup with salt, pepper and herbs.
By preparing soup using this technology, you will cook a dish that can compete with some restaurant recipes! Read the steps of the culinary action and watch the video below!
Ingredients:
- Chicken's meat
- coriander seed
- Butter
- Wheat flour
- clove of garlic
- chopped greens
Cooking:
We put 800 grams of chicken pieces in a three-liter pan completely filled with water. Meat should take up most of the volume of the cooking container.
In a mortar, we grind half a handful of coriander seeds and, as soon as the broth boils, we throw them into the pan (previously remove the foam from the surface of the broth).
For dumplings in a spacious bowl, mix two eggs, 100 grams of butter, salt and 1-2 tbsp. l flour. We mix everything well. After that, squeeze a clove of garlic and chopped greens into the dough.
When the meat is cooked, put it out of the broth and separate from the bones.
We start laying dumplings in the usual way. After that, return the slices of chicken meat to the pan. Salt the soup and pour into bowls!
Chicken soup with dumplings is not only delicious, but also fragrant, satisfying and easy to prepare. There are many variations of this dish, including those with the addition of mushrooms.
Dumplings can be served as an independent dish with mashed potatoes or cereals, and also as a basis for the first. In the latter case, a rich broth is obtained.
List of ingredients:
- chicken breast - 320 g;
- egg - 1 pc.;
- flour - 5 tbsp. l.;
- salt and pepper - by eye.
Cooking method:
- Grind the chicken breast with a meat grinder or blender into minced meat. Add chicken egg, flour, season with salt and pepper, mix well.
- Dip the minced meat in a saucepan with salted water with a small spoon, mix a little and cook for 5 minutes. The dumplings should float to the surface. When they are ready, pull them out with a slotted spoon, put them on a plate with butter.
Note. Dumplings usually double in size when cooked, so they are best shaped with a small spoon or molded into small balls by hand.
Basic chicken dumpling soup recipe
The most common and fairly budgetary recipe for making soup with dumplings in chicken broth. But, despite the simplicity in preparation, the dish comes out very tasty.
Composition of ingredients:
- chicken fillet - 0.6 kg;
- potato tubers - 2-3 pieces;
- bulb - 1 pc.;
- carrot - 1 pc.;
- chicken egg - 1 pc.;
- milk - 4 tbsp. l.;
- flour - 100 g;
- sunflower oil - 1 tbsp. l.;
- Bay leaf;
- salt to taste.
Note. When cooking the broth, you can add peeled whole onions, carrots or celery root to it. Then the broth will be even more rich and tasty.
Cooking method:
- Boil the broth from the chicken fillet, add salt and bay leaf. The meat can be removed from the soup, used to prepare other dishes, or left to cook further. Add potatoes, continue cooking.
- Now the dumplings should be cooked. To do this, beat the egg with a whisk, adding milk and flour to it. Mix everything well and season with salt.
- Engage in the preparation of the remaining vegetables, cut them into strips.
- Saute onions and carrots in a frying pan, preheated and greased with vegetable oil.
- When the potatoes are soft, add the fried vegetables.
- Send the dumplings to the broth with a small spoon. Cook for 5 more minutes. until ready.
with mushroom flavor
Soup with dumplings can also be prepared with mushrooms. They will give a richer taste and aroma. Dumplings are prepared as in the basic recipe.
Ingredients:
- chicken breast - 310 g;
- vegetables for soup (potatoes, carrots and onions) - optional;
- mushrooms - 200 g;
- milk and sunflower oil - 1 tbsp. l.;
- egg - 1 pc.;
- flour - 4 tbsp. l.;
- salt to taste.
You can take any mushrooms, but porcini or champignons are best. For 1.5 liters of water, 3-4 potatoes are enough, 1 onion and carrot each. For a larger volume of liquid, the amount of vegetables increases proportionally.
Cooking method:
- Boil the broth from the chicken breast. In the process of cooking, do not forget to remove the foam with a slotted spoon or spoon, add spices for taste.
- Wash vegetables and mushrooms, peel and chop finely.
- Heat a frying pan greased with vegetable oil, fry the mushrooms until half cooked. Add onions and carrots to them, fry until tender.
- Dice the potatoes, send it to the broth.
- Prepare dumplings according to the basic recipe.
- Add browned vegetables with mushrooms to the soup, cook for 10 minutes.
- Then take half a teaspoon of dough and send it to the soup.
- Cook for another 5-7 minutes. until ready.
Before eating, you can add dill or parsley to the soup.
With minced chicken meatballs
The dish is suitable as a tasty and satisfying lunch. Cooking time is reduced, since it is not necessary to boil the broth, you can cook with water. Minced meat will add a meat flavor, this will be quite enough to make the soup hearty.
List of ingredients:
- vegetables for soup - optional;
- small chicken fillet - 1 pc.;
- egg - 1 pc.;
- flour - 1-2 tbsp. l.
Instead of fillet, ready-made minced chicken is suitable. There is no difference. In this recipe, minced meat is prepared at home.
Cooking method:
- First you need to prepare minced meat. Grind the chicken through a meat grinder or blender, beat in an egg, add flour, spices, mix the mass.
- Put the water on to heat while preparing the vegetables. Cut potatoes into cubes.
- Chop onions and carrots, sauté in a pan until the vegetables turn amber.
- After boiling water, add potatoes, add spices, cook for about 5-10 minutes, after which sautéed vegetables should be poured.
- Now you can form balls from the minced meat or just scoop the chicken with a small spoon and send it to the soup. If you like seasoned meat, then you should also add spices for chicken.
- Boil 10-20 min.
Chicken soup with garlic dumplings
Soup with garlic dumplings turns out to be quite spicy and unusual in taste precisely due to the addition of garlic. Moreover, the vegetable enhances the flavor of the dish and stimulates the appetite.
List of ingredients:
- vegetables for soup - by volume of water;
- chicken thighs - 2 pcs.;
- chicken egg - 1 pc.;
- flour - 120 g;
- garlic cloves - 2-3 pcs.;
- greenery;
- salt and spices to taste.
Note. Instead of a garlic press, you can use a knife to chop the cloves very finely.
Cooking method:
- Boil broth from chicken meat. Add potatoes, cook for 5 minutes.
- Now wash, peel and chop the onion and carrot. Add them to the pot.
- Prepare garlic dumplings. To do this, beat the egg with flour, add salt, pass the garlic through a press. Mix everything well and add to the soup with a teaspoon.
- Cook until done for about 10-15 minutes more. Sprinkle with herbs when serving.
For a more pronounced taste, you can eat the soup with bread, lard and garlic.
In a slow cooker with chicken broth
To quickly cook chicken soup with cheese dumplings, you need a slow cooker. The most common one, without fancy functions, will do.
List of ingredients:
- vegetables for soup - as needed;
- chicken meat - 330 g;
- hard cheese - 55 g;
- chicken egg - 1 pc.;
- wheat flour - 2 tbsp. l.;
- peppercorns - 3-4 pcs.;
- Bay leaf;
- a pinch of salt.
Cooking method:
- You need to cook in the "Soup" mode. The broth is cooked for about 1 hour, the cooking time depends on the model of the appliance. Pour the chicken with water, set the mode, during the cooking process, season with salt and other spices.
- While the soup is cooking, prepare the rest of the ingredients.
- Wash potatoes, peel and cut into small pieces. Do the same with onions and carrots.
- When the broth is ready, pour prepared vegetables into it, cook for another 10-15 minutes.
- Make cheese dumplings. To do this, mix the flour with the egg and grated cheese. You should get an elastic thick dough. If necessary, you can add a little more flour.
- Cut the finished dough into equal pieces and send to the slow cooker for 5 minutes. until ready. Mix the soup gently so that the dumplings do not stick to the bottom of the bowl.
You can serve with sour cream. It is advisable to add chopped greens along with dumplings so that it transfers its flavor to the soup.
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Chicken soup is easy to make and has many options. It is boiled with legumes, cereals, pasta, vegetables or dumplings made from eggs and flour. For taste and aroma, they are complemented with processed or hard cheese, herbs and aromatic spices.
Delicious and satisfying soup with dumplings in chicken broth is obtained. To make the broth saturated and fat, we will cook it from chicken thighs. For taste, add potatoes and fried onions with carrots.
Step by step recipe for soup with chicken and flour dumplings
Ingredients:
- Chicken thighs (on the bone) - 2 pcs.;
- Potatoes (medium) - 2 pcs.;
- Onions (large) - 0.5 pcs.;
- Carrots (small) - 1 pc.;
- Chicken eggs - 2 pcs.;
- Flour - 4.5 tbsp. l.;
- Vegetable oil - 2 tbsp. l.;
- Bay leaf - 1 pc.;
- Ground pepper;
- Salt.
Cooking time - 40 minutes.
How to make soup with dumplings in chicken broth
1. We wash the thighs well, removing the remnants of feathers on the skin, and send them to boiling water (2 liters) with the addition of salt and bay leaf. Cook on low heat for 15 minutes. We constantly check for the presence of foam and remove it. We clean the vegetables.
2. Cut the prepared potatoes into cubes, finely chop the onion, rub the carrots coarsely.
3. We send potato cubes to the broth with chicken and cook while frying the vegetables.
4. Put the onions together with the carrots in hot oil, cover and cook, stirring, over medium heat for 6-7 minutes.
5. Break the eggs into a bowl and add 1 pinch of salt.
6. Pour flour into a bowl with a spoon and mix. The exact amount of flour depends on the size of the eggs.
7. The preparation for dumplings should turn out thick, like fat sour cream.
8. Remove the finished thighs from the broth with potatoes, add pepper and fried vegetables. Boil 1-2 minutes.
9. Separate the meat with skin from the bones, cut into small pieces.
10. We send the chicken to the pan.
11. Immediately form dumplings. We take 2 teaspoons, with one we grab the egg blank (1/2 spoon), and with the other we remove the mixture directly into the soup. The mass, when it enters the broth, immediately increases in size and hardens.
12. So we lay the whole workpiece and cook a delicious soup for 4-5 minutes. At this stage, we taste for salt and, if desired, add greens.
13. Pour fragrant soup with dumplings into bowls and serve immediately with homemade cakes or crispy bread.
- The number of eggs for dumplings can be reduced to one and pour water into the mixture (4-5 tablespoons).
- For a change, make soup with cheese dumplings. Add to the egg blank 2 tbsp. l. finely grated hard cheese and then gradually pour in the flour.
- To add spice to the first dish, season it with red hot pepper (ground or fresh slices).
- For cooking, use any parts of the chicken carcass. If cooking from breast, then more oil should be added to fry vegetables (4 tablespoons).
- The dish will turn out to be dietary if it is prepared from pieces of breast without skin and vegetables are laid raw along with meat, supplemented with greens in large quantities.
Everyone in my family loves chicken broth soups. I cook chicken broth often and try to diversify the ingredients for soups on 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 about 15 minutes to cook the soup - that's 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 - "dumplings", 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 a recipe. So, she added greens, a little vegetable oil and chicken broth instead of water to the dough for dumplings. You can also 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 prepare chicken soup with dumplings, we will prepare the products according to the list.
Let's make chicken broth. To do this, put the chicken leg in a pot of water, put on fire and let the water boil. As soon as foam begins to appear, the fire should be reduced to medium, very carefully remove all the foam from the surface of the broth with a slotted spoon. After that, add a bay leaf, a couple of peas of allspice, half a carrot, cut into circles, and half an onion to the pan. Salt the broth to taste and cook it until the chicken legs are fully cooked.
Cut the potatoes into medium-sized cubes, cut the onion and bell pepper into small cubes, 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 soup with dumplings.
While the potatoes are cooking, make the soup fry. To do this, fry onions, carrots and bell peppers in vegetable oil, leaving a couple of drops of oil for dumplings. Saute vegetables for 7 minutes, stirring occasionally.
Now let's prepare the dumplings. To do this, beat an egg into a bowl, add parsley and dill, a couple of drops of vegetable oil, salt, pepper, a little flour. Mix 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 a dough is obtained, as for thick pancakes.
Put the dumplings into the boiling broth with two teaspoons. We collect the dough in one spoon, and with the help of another spoon we clean the dough from the spoon so that it falls into the broth. The dumplings will immediately sink to the bottom, but as they cook they will float to the top.
Add to the soup prepared earlier frying.
Sprinkle soup with dill and parsley. Let the soup boil again and remove from heat.
Pour the finished chicken soup with dumplings into portioned plates and serve. For this soup, you do not need to serve bread, dumplings will replace it. Dumplings in consistency are not dense and not soft, they keep their shape well. If you are serving the soup with the chicken that you used to make the broth, then it's time to distribute the meat among the plates.
Bon Appetit!
