Chicken soup with dumplings. Chicken soup with flour dumplings Chicken dumpling soup

06.08.2020

Basic recipe chicken dumpling soup and variations. There are more complex ways to make chicken dumpling soup, they will also be discussed.

Chicken soup with dumplings - the favorite of more than one generation of children in our family. Mom cooked it for me and my sister, and we cooked it for our children, and they are always happy when they see “soup with dough” on the table. The soup is very light and tasty, besides, it is easy to cook and belongs to the budget category, so all the advantages are obvious.

The most popular recipes for dumpling soups are:

Ingredients

2 legs or a piece of chicken with a little meat for broth
1 onion
1 carrot
2 cloves of garlic
5-6 medium potatoes
2 eggs
4 tablespoons with a heap of wheat flour
pepper to taste
greens and sour cream for serving

Preparation

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Fill the chicken with 3 liters cold water and put on fire. Peel the onions, carrots and garlic and place in a saucepan with the chicken. Add one half tablespoon of salt to the saucepan. Bring to a boil and skim the broth. Cook the broth over low heat for about an hour, until the chicken is easily loose from the bones. Remove the chicken and vegetables from the broth. Throw out the vegetables, cool the chicken.

Bring ready-made broth to a boil. Peel and cut the potatoes into cubes. Dip the chopped potatoes in the broth and cook until tender.

Separate the chicken meat from the bones and skin and divide into small pieces. Return the meat back to the soup.

How to cook dumplings. In a small cup, combine two eggs, two tablespoons of water, flour, and a pinch of salt. You should get a dough as thick as for pancakes.

When the potatoes are ready, not sooner, start making the chicken soup dumplings. To do this, first dip a teaspoon into the soup, and then scoop up a little dough with a hot spoon, about one quarter of a spoon. And immediately dip the dough into the broth, while dipping the spoon again. If you don't soak the spoon in the broth, the dough will stick to it. The soup shouldn't boil too much when you make the dumplings, the water should gurgle a little. Then the dumplings will not fall apart and become limp, but will become tender and airy.

Boil the dumplings after surfacing for five to seven minutes, they should be boiled inside. Trust them, by breaking one of the dumplings, the dough inside should not be soggy. Check the soup for salt and pepper and add as needed.

Divide the chicken dumpling soup into bowls and serve garnished with sour cream and herbs.

How else can you make chicken dumpling soup?

Fried soup or broth? Some people like fried chicken soups: vegetables - carrots, onions and garlic - are sautéed and added to the broth, then the broth is brought to a boil, and at the next stage dumplings are formed and cooked. You choose a culinary accent: or aromatic chicken bouillon according to all the rules (with straining,), or the more familiar broth soup with frying.

About vegetables. Collect a different set of vegetables. Great taste in dumpling recipes gives cauliflower or broccoli. But sweet bell pepper and tomatoes are very much an amateur - too expressive taste. Expressive vegetables are not the right accompaniment for chicken dumpling soup. Experiment, though.

Poached egg... Sometimes I add to the prepared soup pot. It is not superfluous, delicious!

Dumpling options... It turns out very gently if you include a little butter in their composition. And knead not with water, but with milk. Delicious dumplings made from semolina, usually half and half with flour, 1: 1. For large portions, use a blender to knead the dumplings.

Gnocchi... Another option that our family has tried is chicken soup with gnocchi - potato dumplings, be sure to try. Boil a good chicken stock, chop chicken pieces, shape and cook in a saucepan. Then you don't need to add potatoes.

Everyone in my family loves chicken broth soups. I cook broth on chicken often and try to diversify the ingredients for soups on such a light and delicious broth... Today I will offer you a very light soup in chicken broth with dumplings. The soup is prepared in a matter of minutes: if you already have chicken broth, then it will take you 15 minutes to cook the soup - this is exactly how much it will take to cook the potatoes.

Dumplings are small pieces of dough that are cooked in broth, water, or milk. The main ingredients for dumplings are egg, flour, water. In many European countries, soups with dumplings are prepared, only they have different names: in Germany and Austria - "knödli", in Ukraine - "dumplings", in the Baltic states - "kama".

I cook dumplings a little in my own way, I ate such dumplings from a neighbor with Russian roots, it is from her that I have the recipe. So, she added greens, a little vegetable oil and chicken broth instead of water to the dumpling dough. You can add garlic, but I don't really like it with garlic, chicken broth is very aromatic and rich in itself and does not need an additional flavor enhancer, such as garlic.

To make chicken soup with dumplings, we will prepare the products according to the list.

Let's prepare chicken broth. For this chicken leg put in a saucepan with water, put on fire and let the water boil. As soon as foam begins to appear, reduce the heat to medium, very carefully select all the foam from the surface of the broth with a slotted spoon. After that, add bay leaf, a couple of allspice peas, half a carrot, cut into circles, and half an onion to the pan. Salt the broth to taste and cook until the chicken leg is fully cooked.

Cut the potatoes into medium-sized cubes, chop the onion and bell pepper into small cubes, and grate the carrots on a medium grater.

Add potatoes to the finished broth and continue to cook the soup. The meat can be removed from the pot and used for another dish or for serving dumpling soup.

While the potatoes are cooking, let's fry the soup. To do this, fry the onions, carrots and bell peppers in vegetable oil, leaving a couple of drops of butter for the dumplings. Fry vegetables for about 7 minutes, stirring occasionally.

Now let's prepare the dumplings. To do this, drive an egg into a bowl, add parsley and dill, a couple of drops of vegetable oil, salt, pepper, a little flour. Stir everything well and add 2-3 tablespoons of boiling broth, mix the dough very well, as if brewing it.

Gradually add the remaining flour until the dough is obtained, as for thick pancakes.

Put the dumplings in the boiling broth with two teaspoons. We collect the dough in one spoon, and with the other spoon we clean the dough from the spoon so that it falls into the broth. The dumplings will immediately sink to the bottom, but float to the surface as they cook.

Add the previously cooked frying to the soup.

Sprinkle the soup with dill and parsley. Let the soup boil again and remove from heat.

Pour ready-made chicken soup with dumplings into portioned plates and serve. For this soup, bread does not need to be served, it will be replaced by dumplings. The dumplings are not dense or soft in consistency, they keep their shape well. If you are serving soup with the chicken that was used to make the broth, then it's time to distribute the meat on the plates.

Bon Appetit!

Step 1: prepare the chicken.

It doesn't matter if you choose a whole chicken or a soup set for cooking the broth, you first need to let it thaw with room temperature... Then rinse with cool water, pat dry with towels. In order to make the finished soup less fatty, and therefore more useful, I always remove the skin from the bird and cut off the excess fat.

Step 2: prepare the broth.

Place the prepared chicken meat in a suitable sized saucepan, cover with water and bring to a boil.
While the broth is boiling, peel and rinse the carrots, and also peel the onion. You do not need to cut vegetables.
As soon as the contents of the pan boil, remove the foam with a slotted spoon, add the onion and carrots to the water, as well as spices, that is, bay leaves and allspice, salt. Reduce heat and simmer throughout 35-45 minutes... In the meantime, you have time to start preparing the other ingredients for making the soup.

Step 3: prepare vegetables and herbs for the soup.

Rinse the potatoes with water, peel them off, and then rinse them again, removing the rest of the earth. Dry the root vegetable and, placing it on a cutting board, cut into small pieces.

Peel the onion and cut into small cubes. Heat some vegetable oil in a skillet and fry the onion pieces in it until golden brown. At the end, use a slotted spoon to remove the finished ingredient from the pan.

Peel the carrots, rinse thoroughly warm water, dry. Grind the vegetable with a grater and place in a skillet with oil left over from frying the onions. Simmer the carrots over medium heat until they soften and change color. Then remove it from the pan as well, pouring out the oil with a slotted spoon.

Rinse the dill greens with warm water, dry and cut into very small pieces.

Step 4: prepare the dumpling dough.

To prepare the dumplings, first separate the yolk from the white, and set the last aside for now. Mix the yolk with butter that lay before 5-6 minutes at room temperature and became soft. Then in portions, stirring the mass all the time, add flour and milk, in the end you should get a fairly thick, homogeneous dough. Add salt to it and stir again. Attention: You may need more or less flour than what is indicated in the recipe, so see for yourself how much you should add.
Now grab the protein. Beat it into a homogeneous airy foam. Achieve soft peaks and then gently stir in the whipped protein into the dumpling batter, gradually adding with a tablespoon. Stir the foam with the dough with gentle movements, from the center to the edge, from bottom to top.

Step 5: prepare chicken dumpling soup.

When the broth is cooked, remove the chicken from it and set it to cool. Also remove the onion, carrots, bay leaves, allspice with a slotted spoon. Throw it all away, they did their job, giving the chicken broth a unique taste and aroma.
Without removing the soup from the heat, add the potatoes to it, bring to a boil again, adding power. After the liquid has boiled, return it to medium heat and simmer for 10-12 minutes... Then add the fried onions and carrots to the potatoes. Bring it to a boil again and leave it that way because it's time to add the dumplings to the soup.
In order for the dumplings not to fall apart, you need to dip them into the soup very quickly and certainly in boiling water. This should be done like this: scoop up a little dough with a teaspoon so that it literally takes 1/3 the volume of the cutlery, and throw it into the soup, throwing it off with the second spoon. Do the same with the remaining mass.
Once all the dumplings are in the broth, spot 5-7 minutes... This is enough time to bring the soup to readiness.
In the meantime, disassemble the cooked chicken meat by tearing it into fibers and separating it from the bones. Add the chicken to the prepared soup, and add chopped dill after it. Remove the pan from heat. Season with salt to taste again, if you deem necessary, and, covering with a lid, let the soup steep for 5 minutes and then proceed to serve ready meal to the table.

Step 6: Serve the chicken dumpling soup.

Serve ready-made chicken dumpling soup immediately after cooking, pouring it into portioned bowls. It is very tasty to eat black bread or spicy homemade buns with garlic with it. Enjoy the cozy homemade food yourself and treat your entire family.
Bon Appetit!

To prepare dumplings, you can use water instead of milk.

For a good whisk, rinse the mixer bowl and attachment thoroughly with a degreasing agent. Also, do not immediately turn on the device at maximum power, take care of it, it is better to start at the very first speed, gradually increasing it depending on the thickening of the foam.

If you are preparing a soup for people suffering from digestive problems or for children, it is best not to fry the vegetables before adding them to the soup.

In winter, fresh dill can be replaced with dried or frozen.

Chicken dumpling soup is not only delicious, but also flavorful, satisfying and easy to prepare. There are many options for this dish, including those with the addition of mushrooms.

Dumplings can be served as independent dish To mashed potatoes or porridge, and also as a basis for the first. In the latter case, a rich broth is obtained.

List of ingredients:

chicken breast - 320 g;
egg - 1 pc.;
flour - 5 tbsp. l .;
salt and pepper - by eye.

Cooking method:

Grind the chicken breast into minced meat using a meat grinder or blender. Add egg, flour, season with salt and pepper, mix well.
Dip the minced meat in a saucepan with salted water with a small spoon, mix a little and cook for 5 minutes. The dumplings should float to the surface. When they are ready, remove with a slotted spoon and place on a plate of butter.

Note. Dumplings usually double in size when boiled, so it is best to shape them with a small spoon or sculpt small balls with your hands.

Basic Chicken Dumpling Soup Recipe

The most common and fairly budgetary recipe for making soup with dumplings in chicken broth. But, despite the simplicity in preparation, the dish comes out very tasty.

Ingredient composition:

chicken fillet - 0.6 kg;
potato tubers - 2-3 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
chicken egg - 1 pc .;
milk - 4 tbsp. l .;
flour - 100 g;
sunflower oil- 1 tbsp. l .;
Bay leaf;
salt to taste.

Note. When cooking broth, you can add peeled whole onion, carrot or celery root. Then the broth will be even more rich and tasty.

Cooking method:

Cook broth from chicken fillet, add salt and bay leaf. The meat can be removed from the soup, used in other dishes, or left to simmer. Add potatoes, continue cooking.
Now you should prepare the dumplings. To do this, beat the egg with a whisk, adding milk and flour to it. Mix everything well and season with salt.
Prepare the remaining vegetables, cut them into strips.
Saute onions and carrots in a pan, preheated and greased with vegetable oil.
When the potatoes are tender, add the sautéed vegetables.
Use a small spoon to send the dumplings into the broth. Cook for another 5 minutes. until ready.

With mushroom flavor

You can also cook dumpling soup with mushrooms. They will give a richer taste and aroma. The dumplings are prepared as in the basic recipe.

Ingredients:

chicken breast - 310 g;
vegetables for soup (potatoes, carrots and onions) - optional;
mushrooms - 200 g;
milk and sunflower oil - 1 tbsp. l .;
egg - 1 pc.;
flour - 4 tbsp. l .;
salt to taste.

You can take any mushrooms, but best of all are white or champignons. For 1.5 liters of water, 3-4 potatoes are enough, 1 onion and 1 carrot each. For a larger volume of liquid, the amount of vegetables proportionally increases.

Cooking method:

Boil the broth from the chicken breast. During the cooking process, do not forget to remove the foam with a slotted spoon or spoon, add spices for taste.
Wash vegetables and mushrooms, peel and chop finely.
Heat a greased frying pan vegetable oil, fry the mushrooms until half cooked. Add onions with carrots to them, fry until tender.
Cut the potatoes into cubes, send them to the broth.
Prepare dumplings according to the basic recipe.
Add sautéed vegetables with mushrooms to the soup, cook for 10 minutes.
Then take half a teaspoon of the dough and send it to the soup.
Cook for another 5-7 minutes. until ready.

Before eating, you can add dill or parsley to the soup.

With minced chicken meatballs

The dish is perfect as a tasty and hearty lunch... The cooking time is reduced, since it is not necessary to boil the broth, you can cook in water. Minced meat will add a meaty flavor, this will be enough to make the soup hearty.

List of ingredients:

vegetables for soup - optional;
small chicken fillet - 1 pc .;
egg - 1 pc.;
flour - 1-2 tbsp. l.

Instead of fillet, ready-made minced chicken... There is no difference. In this recipe, minced meat is prepared at home.

Cooking method:

First you need to cook minced meat. Grind the chicken through a meat grinder or blender, beat in an egg, add flour, spices, mix the mass.
Put the water to heat, at this time prepare the vegetables. Cut the potatoes into cubes.
Chop the onion and carrots, sauté in a pan until the vegetables are amber.
After boiling water, add potatoes, add spices, cook for about 5-10 minutes, then add browned vegetables.
Now you can form balls out of minced meat, or just pick up the chicken with a small spoon, send it to the soup. If you like seasoned meat, add some chicken spice.
Cook for 10-20 minutes.

Chicken soup with garlic dumplings

Garlic dumpling soup turns out to be quite spicy and unusual in taste precisely due to the addition of garlic. Moreover, the vegetable enhances the aroma of the dish and whet the appetite.

List of ingredients:

vegetables for soup - by volume of water;
chicken thighs - 2 pcs.;
chicken egg - 1 pc .;
flour - 120 g;
cloves of garlic - 2-3 pcs.;
greens;
salt and spices to taste.

Note. Instead of a garlic press, you can use a knife and chop the cloves very finely.

Cooking method:

From chicken meat boil the broth. Add potatoes, cook for 5 minutes.
Now wash, peel and chop the onions and carrots. Add them to the saucepan.
Prepare garlic dumplings. To do this, beat the egg with flour, add salt, pass the garlic through a press. Mix everything well and add to the soup using a teaspoon.
Cook until tender for another 10-15 minutes. Sprinkle with herbs when serving.

For a more pronounced taste, you can snack on the soup with bread, lard and garlic.

In a slow cooker with chicken broth

To quickly make chicken soup with cheese dumplings, you need a slow cooker. The most common one, without fancy functions will do.

List of ingredients:

vegetables for soup - as needed;
chicken meat - 330 g;
hard cheese - 55 g;
chicken egg - 1 pc .;
wheat flour - 2 tbsp. l .;
peppercorns - 3-4 pcs.;
Bay leaf;
a pinch of salt.

Cooking method:

You need to cook in the "Soup" mode. The broth is cooked for about 1 hour, the cooking time depends on the model of the appliance. Pour the chicken with water, set the mode, during the cooking process, season with salt and other spices.
While the soup is cooking, prepare the rest of the ingredients.
Wash the potatoes, peel and cut into small pieces. Do the same with onions and carrots.
When the broth is ready, pour the prepared vegetables into it, cook for another 10-15 minutes.
Make cheese dumplings. To do this, mix the flour with the egg and grated cheese. You should get an elastic, thick dough. You can add a little more flour as needed.
Cut the finished dough into equal pieces and send to the multicooker for 5 minutes. until ready. Stir the soup gently so that the dumplings do not stick to the bottom of the bowl.

You can serve with sour cream. It is advisable to add chopped greens along with dumplings so that it imparts its flavor to the soup.

No related materials

Chicken soup is delicious and healthy, and chicken soup with dumplings is also fun! Such soups perfectly cheer up, give the most positive emotions to children and adults.

for soup:

500 gr. Chicken,

400 gr. potatoes,

100 g onion,

100 g carrots,

salt, herbs to taste.

For dumplings:

1 large egg

3 tbsp flour,

1/4 tsp salt.

Tip: It is also convenient to dip the dumplings into the water using two teaspoons - soak the spoons in the broth, put the dough on one, dip it into the broth, and remove the dough with the other with a sharp movement.

Pour the chicken with water so that the water covers the meat, bring to a boil. Drain the water, rinse the chicken and the pan.

Put onions, carrots, chicken in a saucepan and pour 2.5-3 liters of water. Bring to a boil and simmer for about 30 minutes.

When the chicken is ready, remove it from the broth, separate the meat from the bones, disassemble into fibers, large pieces slice.

Put the meat back into the pot.

Peel the potatoes, cut into small cubes.

Add the potatoes to the broth, bring to a boil and cook until the potatoes are tender, salt to taste, if desired, add ground black pepper. Put away boiled carrots and an onion.

Cooking dumplings: egg and 1/4 tsp. Stir salt with a fork.

Gradually add flour - you may need less flour, it all depends on its quality and the size of the egg used. The dough is thick and "stringy".

Dip a teaspoon in chicken broth, then take the dough on the tip of the spoon.

Dip the spoon into a saucepan with broth - the dough easily rolls off the spoon. Make all the dumplings in the same way. Take quite a bit of dough on a spoon, as it grows a lot during cooking. Boil the soup for a few minutes, all the dumplings should float to the surface. Garnish the soup with finely chopped herbs when serving.
Final photo of the dish