Chicken Soup with Dumplings
by Editorial Staff
Making a simple soup with dumplings (dumplings) can be done very quickly. My record is 20 minutes if the broth is cooked beforehand.
Ingredients
- Chicken broth – 750 ml (from 250-300 g of chicken)
- Potatoes – 2 pcs.
- Carrots (small) – 1 pc.
- Vegetable oil – 0.5 tbsp
- Egg – 1 pc.
- Flour – 4-5 tbsp
- Salt – 1 pinch
- Spicy herbs (optional) – to taste
- Parsley to taste (about 2-3 tablespoons of chopped herbs)
Directions
- I cook the broth in advance so that a fresh soup can be quickly cooked on a weekday. But you can, of course, make soup with just boiled broth. To do this, pour part of the chicken (about 250-300 g) with cold water and boil for 35-40 minutes. Season with salt at the end of cooking.
Peel carrots, wash, grate on a coarse grater.
Heat oil in a frying pan, fry the carrots, stirring occasionally, over medium heat until golden brown (5-7 minutes).
- Peel and dice the potatoes.
- Bring the broth to a boil. Add salt if necessary.
Add roasted carrots. Bring to a boil, cook for 5 minutes. Then add potatoes and cook for another 10-15 minutes. - During this time, prepare the dough for the dumplings.
Beat the egg with salt and, if desired, with herbs. - Add flour, mix everything thoroughly.
- I put the dumplings in the soup like this: separate the dough with a tablespoon (half a spoon), remove the dough with a teaspoon, and put it in the boiling soup.
- Cook the soup with dumplings for 5-7 minutes with a low boil.
- Chop the greens.
- It is best to add parsley to the soup when serving – it will be most flavorful.
Enjoy your meal!
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