Chicken Soup with Potato Dumplings

A quick, hearty chicken soup for any day of the week! The little flour dumplings make it filling enough to stand in for a full lunch.

Recipe author

Servings:

Chicken

400

Potatoes

Carrots

Onion

Water

Sunflower oil

Salt (to taste)

Wheat flour

0.75

Chicken eggs

Butter

Milk

Salt (to taste)

0.25

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 38 % 3 g

Carbohydrates 38 % 3 g

46 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 40 min

Step 1:

For the soup base, gather your water, chicken thighs, potatoes, carrots, onion, refined sunflower oil, and salt.
Step 2:

Pull the skin off the chicken thighs, cover with cold water, bring to a boil, and simmer for 20–25 minutes. I used a pressure cooker for the broth, so the thighs were done in about 12 minutes.
Step 3:

Pull the cooked meat off the bones, chop it, and return it to the broth.
Step 4:

Finely chop the onion and grate the carrot on the large holes of a box grater.
Step 5:

Cut the potatoes into small cubes.
Step 6:

Sauté the carrot and onion in the sunflower oil until soft.
Step 7:

Add the potatoes to the boiling broth, season with salt, and cook until tender.
Step 8:

While the potatoes cook, let's make the flour dumplings.
Step 9:

Melt the butter over a water bath or in the microwave on the defrost setting.
Step 10:

Add the eggs, milk, melted butter, and salt to taste to the sifted flour. Mix into a soft dough.
Step 11:

It shouldn't be too thick — a loose, spoonable batter is what you want.
Step 12:

Stir the sautéed onion and carrot into the broth with the potatoes and cook for 5 more minutes.
Step 13:

Dip a teaspoon in hot water, scoop up some dough, and drop it into the pot of soup.
Step 14:

Cook until the dumplings float to the surface. Now is the time to add any spices. If you use a bay leaf, remember to fish it out once the soup is done.
Step 15:

Your quick and delicious soup is ready. Enjoy!