Well, very tasty - Chicken Soup with Dumplings! Chicken soup with dumplings - please add more.

Everyone in my family loves chicken broth soups. I often prepare chicken broth and try to diversify the ingredients for soups that are so light and delicious broth. Today I will offer you a very option light soup in chicken broth with dumplings. The soup is prepared in a matter of minutes: if chicken broth If you already have it, then it will take you about 15 minutes to prepare the soup - that’s exactly how long it will take for the potatoes to cook.

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 they prepare soups with dumplings, only they have different names: in Germany and Austria - “dumplings”, in Ukraine - “dumplings”, in the Baltics - “kama”.

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

To prepare chicken soup with dumplings, prepare the ingredients according to the list.

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

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

IN ready broth add potatoes and continue cooking the soup. The meat can be removed from the pan and used for another dish or to serve with soup dumplings.

While the potatoes are cooking, make the frying for the soup. To do this, fry the onions, carrots and bell peppers for vegetable oil, reserving a couple of drops of oil for the dumplings. Fry the vegetables for 7 minutes, stirring.

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, and 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 you get a dough, like thick pancakes.

Using two teaspoons, place the dumplings into the boiling broth. We scoop the dough into one spoon and use another spoon to scrape the dough off the spoon so that it falls into the broth. The dumplings will immediately sink to the bottom, but will float to the surface as they cook.

Add the previously prepared roast to the soup.

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

Pour the finished chicken soup with dumplings into portioned bowls and serve. There is no need to serve bread for this soup; dumplings will replace it. The consistency of the dumplings is neither dense nor soft, but they hold their shape well. If you are serving the soup with the chicken from which the broth was prepared, now is the time to distribute the meat among plates.

Bon appetit!

Ingredients

270-300 g. Chicken ( chicken drumstick);
350 g. Potatoes (two medium potatoes);
40 g. Carrots (one medium carrot);
100-150 g. Onion (one large onion);
2 pcs. Egg;
80 g. Flour;
10 g. Milk (in dough for dumplings);
2 tbsp. l. Salt (to taste);
Greens, bay leaf (to taste, fresh/dry).

The recipe is for 6-8 servings.

Cooking time 60-80 minutes.

The volume of the pan is 3 liters.

Explanation

We prepare a simple and delicious chicken soup with dumplings. The main components of the soup will be chicken (any part or all of it), dumplings and vegetables. IN this recipe use one chicken drumstick; the meat separated from it will be enough for our small three-liter saucepan. You can cook the soup with other meat (beef, pork) or with finely chopped sausage (then the total time for preparing the soup is reduced to a minimum), or you can cook lean or mushroom soup. But dumpling soup with chicken broth is especially good.

Dumplings, as a rule, mean products made from flour and eggs, cooked in the form of formed small balls. In the recipe, we suggest adding a little milk to the main ingredients to make our dumplings airy and tender.

The only vegetables we use are potatoes, onions and carrots. Add herbs and seasonings to taste.

Preparation

1. Cook the chicken. Pour three glasses of water into a medium (3 liter) saucepan and place on the stove. We turn on the maximum heating level of the stove (on my stove, this value is 9). Add some salt, 1 tablespoon. Place the chicken drumstick into the pan. Close the lid.

As soon as the water begins to boil, the heat level of the stove should be reduced (from 9 to 4).

Based on what part of the chicken you are cooking (drumstick, breast, legs or whole chicken), cooking time chicken meat it will be different. Our drumstick will cook for about 40 minutes.

Preparing soup begins with boiling the meat, not only because this is the most time-consuming step, but also because the broth obtained during the cooking process is important to us.

2. While the chicken is cooking, prepare the potatoes. Peel the raw potatoes and chop them. Place in a bowl, rinse with running water (we wash off the starch). The weight of peeled, shredded potatoes, ready to go into the pan, was 300 g.

Fill the bowl with the potatoes with water (so that they don’t turn black), set aside (the preparation of the potatoes is finished, but it’s too early to add them to the soup).

3. It is important not to miss the moment when the water boils. The chicken will produce a white foam that should be removed with a spoon (discarded). It tastes better this way. If this moment is missed, do not be sad, the foam will simply boil away.

4. With the chicken still cooking, set the heat level on the stove so that the water is boiling, but not too hot (out of 9 - 4 or 5).

Preparing the onion. Peel the onion. We cut it finely. Place in a bowl, cover with a plate, set aside (the preparation of the onion is finished, but it’s too early to add it to the soup).

5. The chicken is still cooking under closed lid in a saucepan over medium heat.

Preparing the carrots. Peel the carrots and grate them on a fine grater. Place in a bowl with onions, cover the bowl with a plate (cover the bowl so that the vegetables do not dry out).

At this stage, you can fry the onions and carrots in a frying pan (over medium heat, with a small amount of sunflower oil, 15-20 minutes).

6. The chicken continues to cook.

Making the dumpling dough. For this we need flour, eggs and milk (you can do without milk by adding the same amount of water (10 g), but milk makes the dumplings fluffy).

Break the eggs into a small bowl. Add flour and milk. Mix everything thoroughly. The dough should not be very liquid, but not too stiff (thick). If necessary, add more milk (water) or flour.

7. After the chicken drumstick has been cooked for 40-50 minutes over medium heat, rest assured that it is ready. The chicken meat became voluminous and acquired an appetizing color.

Thread the drumstick onto a fork, place it on a plate and let cool. We don't turn off the stove.

8. Now it is necessary, but not necessary, to strain the broth through a strainer. This is simple and allows you to clear the broth of possible small seeds and veins.

We fix the strainer on the bowl and pour the broth from the pan through it. Be careful, the broth is hot. We remove the strainer; it will no longer be needed. Pour the strained broth back into the pan (no need to wash it).

Pour two glasses of water into the bowl we used, stir the water in the bowl (it collects the remaining fat from the broth) and pour it into the pan. The volume of liquid increased to approximately 1.5 liters.

Increase the heating level of the stove to maximum.

9. Place the vegetables we prepared in a saucepan. First potatoes, then immediately onions and carrots. We interfere. Close the pan with a lid. We are waiting for the moment of boiling (5-7 minutes). After the broth boils, reduce the heat level of the stove from maximum to medium (from 9 to 4-5) and let the vegetables cook (7 minutes).

12. After 5 minutes, increase the heating level of the stove (from 4-5 to 8). Let's start making dumplings. Take a bowl of dumpling dough and mix it well again. As soon as the soup begins to boil, carefully, using a small teaspoon (preferably a dessert spoon with a long handle, so as not to get burned), begin to separate the dough from the bowl and place it in the boiling soup. A few short circular movements and the dough will “lag behind” the spoon and float down. The boiling broth will boil this piece of dough and raise it to the top. Our first dumpling is ready. Now you need to transfer all the dough from the bowl with a spoon into the pan, without delaying the process, so that the dumplings are cooked as equally as possible. How less dough on a spoon, the more beautiful the dumplings will be.

After all the dough has appeared in the form of dumplings in the soup, lower the heat level of the stove (from 8 to 3) and close the pan with a lid. The dumplings need to cook for another 2-3 minutes.

13. After 2-3 minutes, add the prepared chicken meat to the soup. Close the pan with a lid and turn off the stove.

14. There is no need to infuse the soup, it is already ready. Whoever finds a bay leaf in a plate will receive a letter.

Bon appetit!

Text: Elena Loginova

4.63 4.6 out of 5 (30 votes)

Basic recipe for chicken dumpling soup and its variations. There are more complex ways preparing chicken soup with dumplings, we will also talk about them.

Chicken soup with dumplings is a favorite of more than one generation of children in our family. My mother cooked it for my sister and me, and we for our children, and they are always happy when they see “soup with dough” on the table. The soup is very light and tasty, besides, it is easy to cook and is one of the budget ones, so all the advantages are obvious.

The most popular recipes soups with dumplings:

Ingredients

2 legs or part of chicken with a small amount of meat for broth
1 onion
1 carrot
2 cloves garlic
5-6 medium potatoes
2 eggs
4 tbsp. with a heap of wheat flour
pepper to taste
greens and sour cream for serving

How to Make Chicken Dumpling Soup

Fill the chicken with 3 liters cold water and put on fire. Peel the onions, carrots and garlic and place in the pan with the chicken. Add one tablespoon of salt to the pan. Bring to a boil and skim off the foam from the broth. Simmer the broth over low heat for about an hour until the chicken meat comes off the bones easily. Remove chicken and vegetables from broth. Discard the vegetables and cool the chicken.

Bring the finished broth to a boil. Peel the potatoes and cut into cubes. Place the chopped potatoes in the broth and cook until tender.

Remove chicken meat from bones and skin and divide into small pieces. Return the meat back to the soup.

How to cook dumplings. In a small bowl, mix two eggs, two tablespoons of water, flour and a pinch of salt. The dough should be as thick as pancakes.

Once the potatoes are ready, not before, start making the chicken soup dumplings. To do this, first dip a teaspoon into the soup, and then hot spoon scoop out a little dough, about one quarter of a spoon. And immediately lower the dough into the broth, dipping the spoon again. If you do not wet the spoon in the broth, the dough will stick to it. The soup should not boil too much when you make the dumplings, the water should gurgle a little. Then the dumplings will not fall into pieces and become soggy, but will become tender and airy.

Cook the dumplings after surfacing for about five to seven minutes; they should also be cooked inside. Trust them, when you break one of the dumplings, the dough inside should not be raw. Check the soup for salt and pepper and add more if necessary.

Divide the chicken soup with dumplings into bowls and serve garnished with sour cream and herbs.

How else can you make chicken and dumpling soup?

Stir fry soup or broth? Some people like fried chicken soups: vegetables - carrots, onions and garlic - are sauteed and added to the broth, then the broth is brought to a boil, and at the next stage the dumplings are formed and cooked. You choose a culinary accent: either aromatic chicken broth according to all the rules (with straining), or a more familiar broth-based soup with frying.

About vegetables. Collect different set vegetables Great taste in recipes with dumplings gives cauliflower or broccoli. But sweet bell peppers and tomatoes are very much for everyone - the taste is too expressive. "Expressive" vegetables are the wrong company for chicken soup with dumplings. However, experiment.

Poached egg. Sometimes I add to the pan with ready-made soup. It's not too much, it's delicious!

Options for preparing dumplings. It turns out very tender if you include a little butter in their composition. And knead it not with water, but with milk. Delicious dumplings made from semolina, usually half and half with flour, 1:1. If you're cooking large portion, knead the dumplings with a blender.

Gnocchi. Another option tried in our family is chicken soup with gnocchi - potato dumplings, definitely try it. Make a good chicken broth, cut up chicken pieces, shape and cook in a saucepan. Then you don't need to add potatoes.

We suggest preparing a dish from childhood - chicken soup with dumplings. There are many variations of this dish, and you can prepare it by adding various products. We present delicious and proven recipes that will diversify your diet.

How to make soup dumplings?

Prepare the dumpling base just before adding it to the soup. And lower them a few minutes before the end of cooking, because they cook very quickly.

To determine whether the dumplings are ready or not, pay attention to their position in the broth. If they float on the surface, they are ready.

Ingredients:

butter– 4 teaspoons;
flour – 4 tbsp. spoons;
salt;
milk – 2 tbsp. spoons;
egg – 1 pc.

Preparation:

You will need soft oil. Grind with egg.
Pour in milk. Add some salt. Add flour. Knead.

Classic dumpling soup with chicken broth

This basic version, which any housewife, even a beginner, can prepare.

Ingredients:

salt;
chicken – 0.5 carcasses;
onion – 1 pc.;
water – 3100 ml;
green;
oil;
carrot – 1 pc.;
potatoes - 5 tubers.

Dumplings:

egg – 2 pcs.;
water – 2 tbsp. spoons;
salt;
flour – 75 g.

Preparation:

Pour water over the chicken. Boil. To receive rich broth it will take an hour. Get the carcass. Add some salt to the broth.
Cut the potato tubers. Place in liquid.
Chop the carrots.
You will need onions in small cubes. Place the onion cubes in the pan. Pour in the oil. Fry. When it turns golden, add the carrot. Fry. Add to soup.
Cut the meat. Return to the stew.
To prepare the dumplings, mix baking soda and salt. Pour in the eggs. Cover with flour. Mix. Form blanks. Throw into soup.
Cook for five minutes. Chop the greens. Sprinkle the food. Add spices. Add some salt.

With chicken meatballs

The stew is prepared quickly, it turns out satisfying and aromatic. Suitable for dietary purposes.

Ingredients:

egg – 1 pc.;
chicken broth – 2 cubes;
parsley – 25 g;
bread crumbs – 2 tbsp. spoons;
nutmeg – 1 g;
potatoes – 2 pcs.;
water – 1600 ml;
carrot – 1 pc.;
chicken breast – 2 pcs.;
turnip – 1 pc.;
onion – 0.5 heads.

Hot chicken dumpling soup has long been a classic. Welded on clear broth with the addition of small flour products, it turns out light and satisfying at the same time. The dish is simple, homemade, tasty and budget-friendly. 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. The chicken soup with dumplings is especially good poultry, but you can get by with store-bought 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, others replace part of the flour with semolina, and sometimes add butter and spices. I suggest cooking dumplings with milk - they always turn out fluffy and airy, and cook very quickly. Unlike ordinary water-based products, it is not as “knocked down” and hard, and has a more delicate structure.

Ingredients

chicken 400 g
potatoes 2-3 pcs.
onions 1 pc.
carrots 1 pc.
water 2.5 l
salt 2-3 tsp.
vegetable oil 1.5 tbsp. l.
mixture 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 aromatic broth. Pour the meat cold water, bring to a boil and drain the first broth - this will make the soup clear and less greasy. Refill the chicken with clean cold water, add salt and return it back to the stove. Cook the meat for low heat about 30-40 minutes from the moment of boiling, not forgetting to remove the foam that forms on the surface from time to time.
Using a fork or slotted spoon, remove boiled chicken from the broth (it is advisable to strain it). Let it cool slightly so as not to burn your hands, then separate the meat from the bone and cut it into pieces. in small pieces, the skin can be removed or left at your discretion. Return the chicken meat back to the broth.
Peel two or three medium-sized potato tubers and cut them into small pieces, place them in the pan with the chicken. Cook for another 10 minutes until half cooked. You should not put too many potatoes, otherwise the soup will turn out thick.
Separately prepare aromatic dressing from onions and carrots. To do this, first saute the diced onion in vegetable oil, and then fry the carrots, chopped on a fine grater, together with it. Vegetables must be thoroughly browned during the frying process in order to impart all their aroma and taste to the broth.
Preparing the dough for dumplings - it is advisable to knead it in advance so that it rests for a while room temperature. To do this, beat 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 has a consistency similar to sour cream (if the dough is too thick, it can be diluted with a small amount of vegetable oil).
Add the dressing to the soup, adjust the amount of salt to your taste, add a bay leaf, a mixture of ground peppers and finely chopped parsley (fresh or dried).
Place the dough into the boiling soup, scooping it with a teaspoon - the less dough on the spoon, the more beautiful the dumplings will be. The most convenient way is to put them in the soup, helping yourself with a second spoon dipped in water. Stir with light circular movements, as a result of which the dumplings will easily “lag behind” the spoon and plunge into the soup.
Repeat the procedure until all the dough is used up. You should work quickly so that the dumplings are ready to cook at the same time. Once all the pieces of dough float to the surface, you can remove the pan from the heat.

Serve chicken soup with dumplings hot. If desired, you can sprinkle the dish with finely chopped herbs and add a spoonful of sour cream.

Note

You can cook dumplings not with milk, but with water in the same quantity - they will turn out less tender, but will hold their shape better.