Chicken soup with dumplings

Pour water into the pan. I lower the chicken. I turn on a strong fire and bring it to a boil. I remove all the foam. I add the onion head. I add salt. I cook over low heat until the meat is ready.

Add a little salt to the sifted flour, drive in the eggs. And I knead a small bun of dough with my hands. I cover him with a napkin and put him aside for a while to lie down a little.

I take the finished chicken meat out of the pan, separate it from the bone, disassemble it into fibers and put it back into the chicken broth.

At the end, I take a sample for salt again, if necessary, I add salt.

I roll the dough for dumplings into a sausage and begin to tear off pieces of arbitrary shape. The size of dumplings does not matter much, the main thing is to take into account that when cooking they will increase 2-3 times.

Another option for forming dumplings: form a sausage from the dough and cut into small pieces.

I throw dumplings into the soup. When they surfaced, the water boiled - I cook for about 15-20 minutes so that the dumplings are well cooked. From such a dough, flour products are difficult to digest. And that's why I really like it.

Cover with a lid and let the soup brew a little.

See the details and details of cooking in my short video above.

Bon appetit!