Hearty Chicken Dumpling Soup with Potatoes

Delicious and rich, everyone will ask for more! Soup with dumplings, potatoes and chicken will please everyone without exception, because it turns out so appetizing and aromatic! Pieces of dough mixed with sour cream and garlic make this first dish tender, and the seasonings used give it a piquant flavor.
cook time: 50 min
Chloe Benton
Hearty Chicken Dumpling Soup with Potatoes

Nutrition Facts (per serving)

62
Calories
4g
Fat
4g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Potato 3 pc
Parsley to taste

Bouillon:

Chicken 600 g
Water 2.5 l
Salt to taste

Roasting:

Carrot 1 pc
Bulb onions 1 pc
bell pepper 1 pc
Bay leaf 1 pc
Khmeli-suneli to taste
Vegetable oil 1 tbsp

Dumplings:

Chicken eggs 1 pc
Sour cream 4 tbsp
Wheat flour 4 tbsp
Garlic 1 clove
Ground pepper mixture to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to cook soup with dumplings, potatoes and chicken? First, prepare all the necessary ingredients according to the list. If you take the chicken frozen, then defrost it in advance on the bottom shelf of the refrigerator. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. If you wish, you can take your favorite herbs and spices.

Step 2

Step 2
Place the chicken in cold water and let it simmer in a saucepan on the stove. After boiling, reduce the heat, skim off the foam, add a small amount of salt and cook the chicken broth for about 20-30 minutes. An article about saucepans will help you choose the ideal pan, the link is at the end of the recipe.

Step 3

Step 3
Wash and peel the potatoes well, cut into cubes, add to the soup and cook until soft.

Step 4

Step 4
Wash the carrots, peel them, grate them or cut them into small strips.

Step 5

Step 5
Rinse the peeled onion with cold water so that it does not sting your eyes when slicing and chop into small pieces.

Step 6

Step 6
Peel the bell peppers and remove the stem. Wash the pepper pulp and cut into small pieces.

Step 7

Step 7
Fry the prepared vegetables in a frying pan with vegetable oil until soft, add a bay leaf there and add the khmeli-suneli seasoning.

Step 8

Step 8
Make soup dumplings. To do this, first mix in a bowl the egg, sour cream, a mixture of peppers, a pinch of salt, peeled and pressed garlic. You can use sour cream of any fat content. Mix everything until smooth, then sift the flour into a bowl.

Step 9

Step 9
Mix the dough well, it should be like thick sour cream. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties at the end of the recipe.

Step 10

Step 10
Place the finished chicken on a plate, cool and cut. While the chicken is cooling, place a teaspoon of dough into the boiling soup, thereby forming dumplings, and simmer the soup for about 5 minutes.

Step 11

Step 11
Then add the prepared fried vegetables to the soup with dumplings, add salt if necessary and stir, cook for about another 5 minutes.

Step 12

Step 12
Wash the parsley, dry and finely chop. Instead of parsley, you can use other greens.

Step 13

Step 13
Add chopped herbs and chopped chicken pieces to the soup, simmer for a few minutes, then remove the soup from the stove and serve hot, pouring into bowls. Bon appetit!

Additional rubrics

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