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Soup with chicken and sour cream dumplings

Chicken Soup with Sour Cream Dumplings

Meet the perfect soup for the whole family! You can give an ordinary chicken-and-vegetable soup a fun twist by swapping the grains or pasta for little dough dumplings. The dumplings take just 5 minutes to make, but this soup is sure to delight and surprise your family—especially if they've never had anything like it before.

Maria

Recipe author

Soup with chicken and sour cream dumplings

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Composition / ingredients

Servings:

Water

Chicken

400

Potatoes

Carrots

Onion (small)

Bay leaf

Ground black pepper

Salt

Flour

140

Egg yolks

Sour cream

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 30 % 3 g

Carbohydrates 50 % 5 g

52 kcal

GI: 60 / 0 / 40

Cooking method

Step 1:

Gather the ingredients for the broth and the soup. For a richer, heartier soup, use bone-in chicken. I had one chicken fillet and a bone from half a chicken with some meat still on it. You could use a bone-in half breast, or thighs and drumsticks on the bone. For a leaner version, go with chicken breast.
Step 2:

Put the chicken, onion (mine was large, so I used just half), and a pinch of salt in a pot. When should you salt the soup? Usually you salt it at the very end, but I recommend salting the broth too, since it helps draw the protein out of the meat and bring the foam to the surface.
Step 3:

Cover everything with water. How much? Depending on how thick you want it—and allowing for evaporation—you can use anywhere from 2.5 to 3 liters. Set the pot over high heat. Bring it to a boil, reduce to medium, and cook the chicken, skimming the foam, for about 1 hour. As you remove the foam, the broth turns lighter and clearer. Skimming also takes away any off-flavors.
Step 4:

Take the broth off the heat. Lift out the chicken and pull the meat off the bones. Discard the bones and onion, and cut the meat into small pieces.
Step 5:

Strain the broth through a sieve into a clean pot. If any sediment settles at the bottom, you don't need to strain that. Return the pot of broth to the heat and bring it back to a boil.
Step 6:

How should you cut the potatoes? Peel them and cut into medium cubes. That way they won't fall apart and they're easy to eat.
Step 7:

Peel the carrot and grate it on the coarse or medium holes. Grated carrot releases more of its juices into the broth and makes it tastier. It's not the only way, of course—plenty of people like to slice carrots into rounds, sticks, matchsticks, and so on.
Step 8:

Add the potatoes, carrot, and chopped chicken to the broth. Add the bay leaves. Cook the soup, stirring now and then, over medium heat for about 20 minutes until the vegetables are tender. The grated carrot cooks fast, but taste a piece of potato to be sure.
Step 9:

While the soup cooks, make the dumpling dough.
Step 10:

Melt the butter first and let it cool. The dumplings need melted butter so that, together with the yolk and sour cream, there's enough moisture to bring the dough together.
Step 11:

Add the sour cream, yolk, and cooled melted butter to the flour.
Step 12:

Knead a stiff, slightly sticky dough.
Step 13:

Pinching off small pieces of dough with your hands (or a teaspoon), drop the dumplings into the soup. Stir so they don't stick to the bottom or to each other. Season the soup with salt and pepper and cook another 8-10 minutes, stirring. At first the raw, heavy dumplings sink, but as they cook through they rise to the surface. When all the dumplings have floated up, the soup is done.
Step 14:

Take the finished soup off the heat, cover, and let it rest for 10 minutes. Then ladle it into bowls. Enjoy!