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Soup with chicken wings and raw egg

Chicken Wing Soup with Rubbed Egg Dumplings

Hearty and tasty, with little rubbed-dough dumplings! This chicken wing soup tastes a lot like soup with homemade egg noodles, and you can build it on either a meat or a vegetable broth. It takes a bit longer than a plain broth, but it's worth it — simple ingredients, yet a soup that looks and tastes completely different.

Alinka

Recipe author

Composition / ingredients

Servings:

Chicken wings

Eggs

Onion

Carrot

Potatoes

All-purpose flour

100

Salt (1 tsp for the soup, 0.2 tsp with the beaten egg for the dumplings)

1.2

Ground black pepper

0.5

Dill

0.3

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 7 g

Fats 11 % 3 g

Carbohydrates 63 % 17 g

113 kcal

GI: 53 / 0 / 47

Cooking method

Step 1:

Gather everything you'll need for the soup. Wash and peel the carrot, potatoes, and onion, and rinse the chicken and herbs well.
Step 2:

Start with the broth. Finely chop the onion.
Step 3:

Cut the carrot however you like.
Step 4:

Put the chicken wings, onion, carrot, salt, and pepper in a pot, add water, and set it on the stove. If you like, sauté the onion and carrot in oil first. Cook the broth covered over medium heat until it comes to a boil, then lower the heat to a gentle simmer.
Step 5:

Now make the dough dumplings. Beat together one egg, 0.2 teaspoon salt, and 3 tablespoons of water.
Step 6:

Set up your work station: a clean bowl to work over, a dish of the beaten egg, and a dish of flour. Wash your hands well and dip them in the beaten egg.
Step 7:

Then dip your egg-coated hands into the flour.
Step 8:

Rub your hands together to form tiny lumps of dough. These little crumbs are the dumplings you're after.
Step 9:

Sift the dough crumbs. About 100 grams of flour yields one teacup of them.
Step 10:

Dice the potatoes.
Step 11:

About 20 minutes after the broth comes to a boil, add the diced potatoes to the pot.
Step 12:

Keep cooking until the potatoes are tender. Add the bay leaves to the soup.
Step 13:

Stir the soup briskly and drop in the dough crumbs a little at a time.
Step 14:

Beat the second egg. Pour it into the soup in a thin stream, stirring constantly. Let the egg set into ribbons, then turn off the heat. Cover and let the soup rest for 5 minutes.
Step 15:

Chop the dill.
Step 16:

Serve the soup sprinkled with finely chopped dill. Enjoy!