Soup with chicken and dumplings

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. Chicken broth soup, I take chicken thighs for it, you can take other parts of the chicken, as long as they have meat on them. Medium-sized vegetables, they will need a little vegetable oil to pass them. To make soup, you can take your favorite dry spices and herbs.

2. Step 2:

   

   Rinse chicken thighs with cold water, put them in a saucepan and pour cold water (2.5 - 3 liters). Put the pan on high heat, wait until the broth boils and reduce the heat to less than average. Remove the formed foam, cover the pan with a lid. When the meat is cooked, remove it from the broth in a separate bowl. If desired, the broth can be filtered through a sieve, for its greater transparency.

3. Step 3:

   

   Wash, peel and dice the potatoes (or arbitrarily). Add the potatoes to the pot, increase the heat a little and bring the soup to a boil.

4. Step 4:

   

   Peel and wash carrots and onions. Finely chop the onion, grate the carrots on a coarse grater. Heat a little vegetable oil in a frying pan and fry the onion and carrot for a few minutes. Add the fried vegetables to the soup and continue to cook it under the lid over medium heat for 10-15 minutes.

6. Step 5:

   

   In a deep bowl, mix the broken raw egg with salt. Add flour and broth from the soup being prepared. Mix the mixture thoroughly. It turns out a little thicker than pancakes.

7. Step 6:

   

   Take two spoons (the size of the spoons will depend on the size of the dumplings), moisten them in water. Take the finished dough with a spoon in small portions, using another spoon, remove it directly into the hot broth. So do it with the whole test. Gently stir the soup so that the dumplings do not stick together. Add salt, ground black pepper to the soup.

8. Step 7:

   

   After a few minutes, when the dumplings float to the surface of the soup, add chopped clean dill to it, stir and turn off the heating.

9. Step 8:

   

   Let the finished soup stand for ten minutes before serving. Serve the soup hot, putting meat from the broth, soup and fresh herbs in each serving plate (if desired).