Chicken Dumpling Soup

Fragrant, light, yet satisfying — for lunch for the whole family! Chicken dumpling soup is one of my favorites! Dumplings, dumplings, dumplings — these are the names of small pieces of dough; they are prepared quickly from a minimum set of ingredients. Everyone will like this soup — both adults and children.
cook time: 1h 30 min
Chloe Benton
Chicken Dumpling Soup

Nutrition Facts (per serving)

53
Calories
3g
Fat
3g
Carbs
3g
Protein

Ingredients (8 portions)

For the soup:

Chicken 500 g
Water 3 l
Onion 1 pc
Carrot 1 pc
Potato 3 pc
Peppercorns 10 pc
Bay leaf 2 pc
Vegetable oil 2 tbsp
Parsley to taste
Salt to taste

For the dumplings:

Eggs 1 pc
Wheat flour 4 tbsp
Vegetable oil 1 tsp
Chicken bouillon 2 tbsp
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
How to make dumpling soup with chicken broth? Prepare your food. For the broth, use any parts of the chicken except the breast, it is too lean and the soup from it will not be tasty.

Step 2

Step 2
Rinse the chicken parts well under cold water and remove excess fat. Cover the chicken with cold, clean water. Take filtered or bottled water; the taste of the future broth depends on the taste of the water.

Step 3

Step 3
Place the pan over medium heat. Bring to a boil, skim off the foam with a slotted spoon. Then turn the heat to minimum. It is better to cook the broth at a very low boil so that it remains transparent. Cover the pan with a lid and leave the broth to simmer for an hour. At the end of cooking, add salt, peppercorns and bay leaf.

Step 4

Step 4
While the broth is simmering, prepare the dumpling dough. Take the products from the list.

Step 5

Step 5
Break the egg into a small bowl, add salt and pepper and stir. Start by adding two tablespoons of flour. Stir. Add vegetable oil.

Step 6

Step 6
Pour a few tablespoons of hot broth from the pan. Pour the broth into the dough while stirring constantly. The hot broth will cook the flour a little and the dumplings will be fluffier and tastier. The dough will become quite liquid. Adding flour, bring it to the desired consistency — the dough should become thicker than for pancakes.

Step 7

Step 7
Cut well washed and peeled potatoes into small pieces.

Step 8

Step 8
Cut the peeled onion into cubes.

Step 9

Step 9
Grate the washed and peeled carrots on a coarse grater. You can also cut it into strips, circles, and cubes.

Step 10

Step 10
Wash the parsley well, dry and chop.

Step 11

Step 11
Make a stir-fry for the soup. Pour some oil into a heated frying pan. Lay out the vegetables. Fry them for about 10 minutes, stirring occasionally, over medium heat until soft.

Step 12

Step 12
Meanwhile, the broth is already ready. Remove the chicken from it. It can be used at your discretion — either in another dish, or put back into the soup, after separating the meat from the bones. Add potatoes to the broth. Cover with a lid and cook for 10 minutes after boiling.

Step 13

Step 13
When the potatoes are ready, add the roast to the soup.

Step 14

Step 14
Wait for the soup to boil and start forming the dumplings. Let the soup simmer actively, it is better to turn up the heat so that the dumplings brew faster. Use one teaspoon to scoop up the dough and use the other to gently push it into the pan. The dumplings will first sink to the bottom and then float to the surface.

Step 15

Step 15
As soon as the dumplings float to the surface, they are ready. Add chopped parsley to the soup and wait until it boils. Turn off the heat, cover the pan with a lid and let the soup sit for 10-15 minutes.

Additional rubrics

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