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

  1. 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).
  2. Peel and dice the potatoes.
  3. 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.
  4. During this time, prepare the dough for the dumplings.
    Beat the egg with salt and, if desired, with herbs.
  5. Add flour, mix everything thoroughly.
  6. 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.
  7. Cook the soup with dumplings for 5-7 minutes with a low boil.
  8. Chop the greens.
  9. It is best to add parsley to the soup when serving – it will be most flavorful.
    Enjoy your meal!

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