Chicken Soup with Quick Sour Cream Dumplings

Check out the perfect first course for the whole family! You can diversify the usual chicken soup with vegetables by replacing cereals or pasta with dough dumplings. The dumplings are made in 5 minutes, but this soup will surely delight and surprise your family, especially if they have never tried anything like this before.
cook time: 1h 45 min
Liam Carson
Chicken Soup with Quick Sour Cream Dumplings

Nutrition Facts (per serving)

54
Calories
3g
Fat
5g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Water 3 l
Chicken 400 g
Potato 4 pc
Carrot 1 pc
Onion 1 pc
Bay leaf 2 pc
Ground black pepper to taste
Salt to taste

Dumplings:

Wheat flour 140 g
Egg yolks 1 pc
Sour cream 3 tbsp
Butter 1 tbsp

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients for broth and soup. For a richer and more satisfying soup, it is better to use chicken meat on the bone. I had one chicken fillet and a bone from half a chicken with leftover meat. You can use half a bone-in chicken breast or bone-in thighs and drumsticks. If you need a more dietary option, then it is better to stick to chicken breast.

Step 2

Step 2
Place the chicken, onion (my onion was large, so I only put half) and a pinch of salt into the pan. When to salt soup? Usually the soup is salted at the very end, but I advise you to add salt to the broth, because it speeds up the release of protein from the meat and the appearance of foam.

Step 3

Step 3
Fill everything with water. How much water should I take? Depending on the desired density, taking into account boiling, you can vary the amount of water from 2.5 to 3 liters. Place the pan over high heat. Bring the water to a boil, reduce the heat to medium and cook the chicken, skimming off the foam, for about 1 hour. As the foam is removed from the broth, it will become lighter and more transparent. In addition, all harmful substances are removed along with the foam.

Step 4

Step 4
Then remove the broth from the heat. Remove the chicken from the broth and separate the meat from the bones. Discard the bones and onion. And cut the meat into small pieces.

Step 5

Step 5
Strain the broth through a sieve into a clean saucepan. If there is sediment left at the bottom of the pan when straining, there is no need to strain it. Return the pan with the broth to the heat and bring to a boil again.

Step 6

Step 6
How to cut potatoes? Peel the potatoes and cut them into medium cubes. This way it won’t get overcooked and will be easy to eat.

Step 7

Step 7
Peel the carrots and grate on a coarse or medium grater. Grated carrots release more juice into the broth and it becomes tastier. This is not the only way, of course: many people like to cut carrots into circles, cubes, strips, etc.

Step 8

Step 8
Add potatoes, carrots and chopped chicken to the broth. Add bay leaves. Cook the soup, stirring occasionally, over medium heat for about 20 minutes until the vegetables are tender. Grated carrots cook quickly, but you need to taste the potatoes.

Step 9

Step 9
While the soup is cooking, prepare the dumpling dough.

Step 10

Step 10
Melt the butter first and cool it. For the dumplings, you just need melted butter so that, along with the yolk and sour cream, there is enough moisture to knead the dough.

Step 11

Step 11
Add sour cream, yolk and cooled melted butter to the flour.

Step 12

Step 12
Knead into a stiff, slightly sticky dough.

Step 13

Step 13
Using your hands (or a teaspoon), tear off small pieces of dough and place the dumplings in the soup pot. Stir to prevent the dumplings from sticking to the bottom or to each other. Season the soup with salt and pepper and cook for another 8-10 minutes, stirring. The uncooked, heavy dumplings will sink to the bottom at first, but will float to the surface as they cook. When all the dumplings float to the top, the soup is ready.

Step 14

Step 14
Remove the finished soup from the heat, cover with a lid and let simmer for 10 minutes. Then pour into plates. Bon appetit!

Additional rubrics

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