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Chicken Soup with Carrot Dumplings

Perfect for a family dinner—give it a try.

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Chicken soup with carrot dumplings
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 4 g
Fats 22 % 2 g
Carbohydrates 33 % 3 g
43 kcal
GI: 100 / 0 / 0
  • Put the chicken legs on to cook. Meanwhile, peel the vegetables: grate one carrot on the fine side of a grater and sweat it with the onion in sunflower oil; peel and cut the potatoes; then add everything to the pot with the chicken.
  • Grate the second carrot and sauté it in oil until soft, then transfer it to a bowl. Add the egg and stir in the flour until you have a batter about the consistency of pancake batter. Drop it into the soup by the teaspoonful to form the dumplings. Cook until done.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Sea salt - 0  kcal/100g
  • Chicken leg - 185  kcal/100g

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