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Soup with chicken and dumplings

Chicken Soup with Drop Dumplings

A simple, fragrant soup with homemade drop dumplings. This easy yet nourishing and hearty chicken soup with homemade dumplings will please the whole family (especially the kids). It's simple to make, and if you have ready chicken broth on hand, it'll take only about 15 minutes.

Anna

Recipe author

Composition / ingredients

Servings:

Chicken thighs

500

Potatoes

Onion

Carrots

Salt

Ground black pepper

0.13

Dill

Flour

Egg

Salt (a pinch)

Broth

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 22 % 6 g

Carbohydrates 33 % 9 g

131 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

Gather the ingredients. This soup is made with chicken broth—I use chicken thighs, but you can use other parts of the chicken as long as they have meat on them. The vegetables are medium-sized, and you'll need a little vegetable oil to sauté them. Feel free to add your favorite dried spices and herbs.
Step 2:

Rinse the chicken thighs in cold water, put them in a pot, and cover with cold water (2.5–3 liters). Set the pot over high heat, wait for the broth to come to a boil, and lower the heat to below medium. Skim off the foam and cover the pot. When the meat is cooked, lift it out into a separate bowl. If you like, strain the broth through a sieve to make it clearer.
Step 3:

Wash, peel, and dice the potatoes (or cut them however you like). Add them to the pot, raise the heat a bit, and bring the soup to a boil.
Step 4:

Peel and wash the carrot and onion. Finely chop the onion and grate the carrot on the coarse side of a grater. Heat a little vegetable oil in a skillet and sauté the onion and carrot for a few minutes. Add the sautéed vegetables to the soup and keep cooking, covered, over medium heat for 10–15 minutes.
Step 5:

In a deep bowl, mix the raw egg with a pinch of salt. Add the flour and a couple of spoonfuls of broth from the soup. Mix thoroughly. The batter should be a little thicker than pancake batter.
Step 6:

Take two spoons (the spoon size will determine the dumpling size) and dip them in water. Scoop up small portions of the batter with one spoon and push them off into the hot broth with the other. Repeat with the rest of the batter. Stir the soup gently so the dumplings don't stick together. Add salt and ground black pepper to the soup.
Step 7:

After a few minutes, once the dumplings float to the surface, add the chopped fresh dill, stir, and turn off the heat.
Step 8:

Let the finished soup stand for about ten minutes before serving. Serve it hot, adding some of the meat from the broth to each bowl, along with the soup and fresh herbs (if you like).