A simple, hearty soup for the whole family. Delicate chicken broth with potatoes, fragrant frying, and springy dumplings is a great idea for a delicious homemade dinner.
Ingredients
Chicken fillet – 180 g
Potatoes – 200 g
Carrots – 60 g
Onions – 50 g
Vegetable oil – 2 tbsp
Fresh dill – 3-4 branches
Ground black pepper (a mixture of ground peppers) – to taste
Salt to taste
Water – 2 l
Egg – 1 pc.
Flour – 4 tbsp (100 g)
Salt – 1 pinch
Directions
We prepare the necessary products.
Cut the chicken fillet into small pieces.
Pour cold water into a saucepan, put chicken meat in it, and set it on fire. Bring to a boil, remove the foam, and reduce heat. Cook the broth for about 10-12 minutes.
Cut the peeled potatoes into medium cubes.
Dip the potatoes into the chicken broth.
Bring to a boil, salt to taste, and cook for 10 minutes.
For the dumplings in a bowl, combine the egg, flour, salt. We knead not very steep dough.
Cover the dough with foil and leave for 5-6 minutes.
Cut the peeled onion into small cubes.
Cut the peeled carrots into small strips or rub them on a coarse grater.
Heat vegetable oil in a frying pan and fry the onions and carrots over medium heat until soft, about 3-4 minutes.
Roll out the dough into a thin layer, about 3 mm thick.
Cut the dough into pieces – triangles, diamonds, or other figures. I have hearts.
After the time has elapsed, add the fried onions and carrots to the pan.
Next, add dumplings to the boiling broth, mix, and cook for 5-6 minutes.
Add ground pepper to taste.
Finely chop the dill, add to the soup, bring to a boil and turn off the heat. Chicken soup with dumplings is ready. Bon Appetit!
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