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Chicken soup with dumplings in chicken broth

Chicken Soup with Dumplings in Chicken Broth

Fragrant, light, yet filling — lunch for the whole family! Soup with dumplings in chicken broth is one of my absolute favorites! Klyotski, halushki, knedli — these are all names for little pieces of dough; they cook quickly from a minimal set of ingredients. This soup will please everyone, grown-ups and kids alike.

katushafin

Recipe author

Chicken soup with dumplings in chicken broth

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Composition / ingredients

Servings:

Chicken

500

Water

Onion

Carrot

Potatoes

Peppercorns

Bay leaf

Vegetable oil

Parsley

Salt

Eggs

Flour

Vegetable oil

Chicken broth

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 33 % 3 g

Carbohydrates 33 % 3 g

52 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make soup with dumplings in chicken broth? Gather the ingredients. For the broth, use any parts of the chicken except the breast — it's too lean and makes for a bland soup.
Step 2:

Rinse the chicken parts well under cold water and remove the excess fat. Cover the chicken with cold, clean water. Use filtered or bottled water — the taste of the broth depends on the taste of the water.
Step 3:

Set the pot over medium heat. Bring it to a boil and skim off the foam with a slotted spoon. Then turn the heat to low. The broth is best cooked at a very gentle simmer so it stays clear. Cover the pot and leave the broth to cook for an hour. At the end of cooking, add salt, peppercorns, and bay leaf.
Step 4:

While the broth cooks, make the dough for the dumplings. Gather the ingredients from the list.
Step 5:

Crack the egg into a small bowl, add salt and pepper, and mix. Add two tablespoons of flour to start. Mix. Add the vegetable oil.
Step 6:

Ladle a few spoonfuls of hot broth out of the pot. Pour the broth into the dough, stirring constantly. The hot broth partially cooks the flour, and the dumplings come out airier and tastier. The dough will turn quite runny. Add flour to bring it to the right consistency — the dough should be thicker than fritter batter.
Step 7:

Cut the well-washed and peeled potatoes into small pieces.
Step 8:

Cut the peeled onion into cubes.
Step 9:

Grate the washed and peeled carrot on the coarse side of a grater. You can also cut it into strips, rounds, or sticks.
Step 10:

Wash the parsley well, dry it, and chop it.
Step 11:

Make the sauté for the soup. Pour a little oil into a heated skillet. Add the vegetables. Fry them for about 10 minutes, stirring occasionally, over medium heat until soft.
Step 12:

By now the broth is ready. Take the chicken out of it. You can use it however you like — in another dish, or returned to the soup after separating the meat from the bones. Add the potatoes to the broth. Cover and cook for 10 minutes after it boils.
Step 13:

When the potatoes are done, add the sauté to the soup.
Step 14:

Wait for the soup to boil, then start forming the dumplings. Let the soup boil briskly — it's better to turn the heat up so the dumplings cook through faster. Scoop up the dough with one teaspoon and gently push it off into the pot with another. The dumplings will first sink to the bottom, then float up.
Step 15:

As soon as the dumplings float up, they're done. Add the chopped parsley to the soup and wait for it to return to a boil. Turn off the heat, cover the pot, and let the soup rest for 10–15 minutes.

I love this soup and make it often. It comes out very delicate in flavor. I add the meat per serving. If your dumplings turn out too big, cut them right in the pot with a knife.