Chicken Soup with Dumplings and Noodles
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, frozen, approx. 200 g
- 3 liters water
- 60 g veetable broth, rains
- 2 bay leaves
- 2 grains allspice
- 2 bunches soup greens, possibly more carrots, gives even more flavor
- 1 bunch parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 handfuls noodles (soup)
For the dumplings:
- 1 egg (s)
- breadcrumbs
- salt and pepper
- 0.5 teaspoon ½ nutmeg
- 1 teaspoon vegetable stock, grained
- 0.5 ½ bunch parsley, chopped
- 1 teaspoon butter
Print Recipe
Pin Recipe Instructions
- Thaw the chicken, wash it, drain it.
- Mix the water with the broth, add allspice and bay leaves. Clean the vegetables, wash them and cut them into small pieces (not too small, as they cook all the time.) Add the vegetables and the chicken to the broth and simmer for about an hour. Then carefully remove the chicken and let it cool down a little. Remove the meat from the bones, pluck it into small pieces and put it back in the soup.
- In the meantime, boil about 2 handfuls of soup noodles in salted water and drain.
- For the dumplings, mix the egg with the butter (I put them in the microwave for 3 seconds). Then mix in enough breadcrumbs until it is soft and firm (not too firm). Add salt, pepper, nutmeg, parsley and vegetable stock. Form about 10 small dumplings from this mixture and add to the simmering soup. Simmer for about 5 minutes until the dumplings float on top. Finally add the pasta and sprinkle with the freshly chopped parsley.
- This soup is also easy to freeze in case anything is left over.
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