Chicken soup with dumplings recipe. Well, very tasty - Chicken Soup with Dumplings! With chicken meatballs

Hot chicken soup with dumplings has long been considered a classic. Cooked in a clear broth with the addition of small flour products, it turns out light and satisfying at the same time. The dish is simple, homemade, tasty and budget-friendly. Any part of the chicken is suitable for cooking, including the soup set - the meat separated from the bone is enough for a 3-liter pan. Chicken soup with dumplings made with poultry is especially good, but you can get by with store-bought poultry if you cook the broth from it correctly.

Soup dumplings can be prepared in different ways. Usually the dough is kneaded with flour, eggs and water. Some housewives add finely chopped dill and parsley directly to the dough for flavor, others replace part of the flour with semolina, and sometimes add butter and spices. I suggest cooking dumplings with milk - they always turn out fluffy and airy, and cook very quickly. Unlike ordinary water-based products, it is not as “knocked down” and hard, and has a more delicate structure.

Ingredients

chicken 400 g
potatoes 2-3 pcs.
onions 1 pc.
carrots 1 pc.
water 2.5 l
salt 2-3 tsp.
vegetable oil 1.5 tbsp. l.
a mixture of ground peppers 2-3 chips.
parsley 10 g
bay leaf 1 pc.
wheat flour 6-8 tbsp. l.
chicken eggs 2 pcs.
milk 2 tbsp. l.

How to Make Chicken Dumpling Soup

To prepare the soup, we take any part of the chicken (soup set, drumsticks or breast on the bone), the main thing is to get a rich and aromatic broth. Pour cold water over the meat, bring to a boil and drain the first broth - this will make the soup clear and less greasy. Refill the chicken with clean cold water, add salt and return it back to the stove. Cook the meat over low heat for about 30-40 minutes from the moment it boils, remembering to remove the foam that forms on the surface from time to time.
Using a fork or slotted spoon, remove the boiled chicken from the broth (it is advisable to strain it). Let it cool a little so as not to burn your hands, then separate the meat from the bone and cut it into small pieces; the skin can be removed or left at your discretion. Return the chicken meat back to the broth.
Peel two or three medium-sized potato tubers and cut them into small pieces, place them in the pan with the chicken. Cook for another 10 minutes until half cooked. You should not put too many potatoes, otherwise the soup will turn out thick.
Separately prepare aromatic dressing from onions and carrots. To do this, first saute the diced onion in vegetable oil, and then fry the carrots, chopped on a fine grater, together with it. Vegetables must be thoroughly browned during the frying process in order to impart all their aroma and taste to the broth.
Preparing the dough for dumplings - it is advisable to knead it in advance so that it stands for a while at room temperature. To do this, beat 2 eggs into a small bowl, add 1 generous pinch of salt, flour and milk, mix everything thoroughly. Depending on the size of the eggs, it may take 6-8 tbsp. l. flour until the dough has a consistency similar to sour cream (if the dough turns out to be too thick, it can be diluted with a small amount of vegetable oil).
Add the dressing to the soup, adjust the amount of salt to your taste, add a bay leaf, a mixture of ground peppers and finely chopped parsley (fresh or dried).
Place the dough into the boiling soup, scooping it with a teaspoon - the less dough on the spoon, the more beautiful the dumplings will be. The most convenient way is to put them in the soup, helping yourself with a second spoon dipped in water. Stir with light circular movements, as a result of which the dumplings will easily “lag behind” the spoon and plunge into the soup.
Repeat the procedure until all the dough is used up. You should work quickly so that the dumplings are ready to cook at the same time. Once all the pieces of dough float to the surface, you can remove the pan from the heat.

Serve chicken soup with dumplings hot. If desired, you can sprinkle the dish with finely chopped herbs and add a spoonful of sour cream.

On a note

You can cook dumplings not with milk, but with water in the same quantity - they will turn out less tender, but will hold their shape better.

Chicken soup is easy to make and has many variations. It is cooked with legumes, cereals, pasta, vegetables or dumplings made from eggs and flour. For taste and aroma, add processed or hard cheese, herbs and aromatic spices.

The soup with dumplings made with chicken broth is tasty and satisfying. To make the broth rich and fatty, we prepare it from chicken thighs. For taste, add potatoes and fried onions and carrots.

Step-by-step recipe for chicken and flour dumpling soup

Ingredients:

Chicken thighs (on the bone) – 2 pcs.;
Potatoes (medium) – 2 pcs.;
Onions (large) – 0.5 pcs.;
Carrots (small) – 1 pc.;
Chicken eggs – 2 pcs.;
Flour – 4.5 tbsp. l.;
Vegetable oil – 2 tbsp. l.;
Bay leaf – 1 pc.;
Ground pepper;
Salt.

Cooking time – 40 minutes.

How to make dumpling soup with chicken broth

1. We wash the thighs well, removing any remaining feathers on the skin, and place them in boiling water (2 liters) with the addition of salt and bay leaf. Cook over low heat for 15 minutes. We constantly check for the presence of foam and remove it. We clean the vegetables.

2. Cut the prepared potatoes into cubes, finely grate the onion, and grate the carrots coarsely.

3. Add potato cubes to the broth with chicken and cook while we fry the vegetables.

4. Place the onion and carrots in hot oil, cover and cook, stirring, over medium heat for 6-7 minutes.

5. Break the eggs into a bowl and add 1 pinch of salt.

6. Spoon flour into a bowl and mix. The exact amount of flour depends on the size of the eggs.

7. The dumpling preparation should be thick, like rich sour cream.

8. Remove the finished thighs from the broth with potatoes, add pepper and fried vegetables. Boil for 1-2 minutes.

9. Remove the meat and skin from the bones and cut into small pieces.

10. Place the chicken in the pan.

11. Immediately form the dumplings. Take 2 teaspoons, grab the egg mixture (1/2 spoon) with one, and remove the mixture directly into the soup with the other. When the mass enters the broth, it immediately increases in size and hardens.

12. So we put the whole preparation and cook the delicious soup for 4-5 minutes. At this stage, taste for salt and add herbs if desired.

13. Pour the aromatic soup with dumplings into bowls and serve immediately with homemade flatbread or crusty bread.

The number of eggs for dumplings can be reduced to one and water (4-5 tbsp) poured into the mixture.
For a change, make soup with cheese dumplings. Add 2 tbsp to the egg mixture. l. finely grated hard cheese and then gradually add flour.
To add spice to the first dish, season it with red hot pepper (ground or fresh pieces).
For cooking, use any part of the chicken carcass. If you cook from the breast, then add more oil (4 tbsp) to fry the vegetables.
The dish will turn out to be dietary if you prepare it from pieces of skinless breast and add raw vegetables along with the meat, adding plenty of herbs.

Basic recipe for chicken dumpling soup and its variations. There are more complex ways to prepare chicken soup with dumplings, and we will talk about them too.

Chicken soup with dumplings is a favorite of more than one generation of children in our family. My mother cooked it for my sister and me, and we 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 is one of the budget ones, so all the advantages are obvious.

The most popular soup dumpling recipes:

Ingredients

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

Preparation

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Pour 3 liters of cold water over the chicken and place on the fire. Peel the onions, carrots and garlic and place in the pan with the chicken. Add one tablespoon of salt to the pan. Bring to a boil and skim off the foam from the broth. Simmer the broth over low heat for about an hour until the chicken meat comes off the bones easily. Remove chicken and vegetables from broth. Discard the vegetables and cool the chicken.

Bring the finished broth to a boil. Peel the potatoes and cut into cubes. Place the chopped potatoes in the broth and cook until tender.

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

How to cook dumplings. In a small bowl, mix two eggs, two tablespoons of water, flour and a pinch of salt. The dough should be as thick as pancakes.

Once the potatoes are ready, not before, start making the chicken soup dumplings. To do this, first dip a teaspoon into the soup, and then scoop out a little dough with a hot spoon, about one quarter of a spoon. And immediately lower the dough into the broth, dipping the spoon again. If you do not wet the spoon in the broth, the dough will stick to it. The soup should not boil too much when you make the dumplings, the water should gurgle a little. Then the dumplings will not fall into pieces and become soggy, but will become tender and airy.

Cook the dumplings after surfacing for about five to seven minutes; they should also be cooked inside. Trust them, when you break one of the dumplings, the dough inside should not be raw. Check the soup for salt and pepper and add more if necessary.

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

How else can you make chicken and dumpling soup?

Stir fry 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 the dumplings are formed and cooked. You choose a culinary accent: either aromatic chicken broth according to all the rules (with straining), or a more familiar broth-based soup with frying.

About vegetables. Gather a different set of vegetables. Cauliflower or broccoli provide great flavor in dumpling recipes. But sweet bell peppers and tomatoes are not for everyone - the taste is too expressive. "Expressive" vegetables are the wrong company for chicken soup with dumplings. However, experiment.

Poached egg. Sometimes I add it to the pot with ready-made soup. It's not too much, it's delicious!

Options for preparing dumplings. It turns out very tender if you include a little butter in their composition. And knead it not with water, but with milk. Delicious dumplings are made from semolina, usually half and half with flour, 1:1. If you are preparing a large portion, blend the dumplings with a blender.

Gnocchi. Another option tried in our family is chicken soup with gnocchi - potato dumplings, be sure to try it. Make a good chicken broth, cut up chicken pieces, shape and cook in a saucepan. Then you don't need to add potatoes.

Step 1: Prepare the chicken.

It doesn’t matter whether you choose a whole chicken or a soup set to cook the broth, you first need to let it thaw at room temperature. Then rinse with cool water and dry with towels. In order for the finished soup to be less fatty and therefore more healthy, I always remove the skin from the bird and trim off excess fat.

Step 2: prepare the broth.

Place the prepared chicken meat in a pan of suitable size, add water and bring to a boil.
While the broth is boiling, peel and rinse the carrots, and also remove the peel from the onion. No need to chop vegetables.
As soon as the contents of the pan boil, remove the foam with a slotted spoon, add onions and carrots to the water, as well as spices, that is, bay leaf and allspice, and salt. Reduce heat and simmer everything for a while 35-45 minutes. In the meantime, you have time to prepare other ingredients for cooking the soup.

Step 3: prepare vegetables and herbs for the soup.

Rinse the potatoes with water, remove the skin, and then rinse them again, removing any remaining soil. Dry the root vegetable and, placing it on a cutting board, cut into small pieces.

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

Peel the carrots, rinse thoroughly with warm water, and dry. Grind the vegetable using a grater and place in a frying pan with the oil remaining after frying the onions. Simmer the carrots over medium heat until they soften and change color. Then remove it from the pan in the same way, straining out the oil with a slotted spoon.

Rinse the dill 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 latter aside for now. Mix the yolk with the butter that was previously left 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 to add.
Now grab the whites. It needs to be whipped into a homogeneous airy foam. Bring to soft peaks and then gently fold the beaten egg white into the gnocchi batter, gradually adding a tablespoon at a time. You need to mix the foam with the dough with gentle movements, in the direction 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 leave it to cool. Also remove the onion, carrots, bay leaves, and allspice with a slotted spoon. Throw it all away, they have done their job, giving the chicken broth a unique taste and aroma.
Without removing the soup from the heat, add potatoes to it, bring to a boil again, increasing the power. Once the liquid boils, return it to medium heat and cook for 10-12 minutes. Then add the fried onions and carrots to the potatoes. Bring to a boil again and leave it there because it’s time to add the dumplings to the soup.
To prevent the dumplings from falling apart, you need to put them into the soup very quickly and definitely into boiling water. This should be done this way: scoop up a little dough with a teaspoon so that it literally takes up 1/3 volume of cutlery, and dump it into the soup, discarding it with the help of a second spoon. Do the same with the remaining mass.
Once all the dumplings are in the broth, mark 5-7 minutes. This time is enough to bring the soup to readiness.
Meanwhile, disassemble the cooked chicken by tearing it into fibers and removing it from the bones. Add the chicken to the finished soup, and also add chopped dill after it. Remove the pan from the heat. Add salt to taste again if you think necessary, and, covering with a lid, let the soup brew for a while. 5 minutes, then proceed to serving the finished dish to the table.

Step 6: Serve the chicken soup with dumplings.

Serve the finished chicken soup with dumplings 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 cozy home-cooked meals for yourself and treat your whole family.
Bon appetit!

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

To ensure that the egg whites are well beaten, thoroughly rinse the mixer bowl and appliance attachment with a degreaser. Also, do not immediately turn on the device at maximum power, take care of it, it is better to start with the very first speed, gradually increasing it depending on the thickening of the foam.

If you are making soup for people with 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, filling, and easy to make. There are many variations of this dish, including ones with the addition of mushrooms.

Dumplings can be served as an independent dish with mashed potatoes or porridge, or as a base for the former. 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:

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

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

Basic Chicken Dumpling Soup Recipe

The most common and fairly budget-friendly recipe for making soup with dumplings in chicken broth. But, despite the ease of preparation, the dish turns out very tasty.

Ingredients:

chicken fillet - 0.6 kg;
potato tubers - 2-3 pcs.;
onion - 1 pc.;
carrot - 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 the broth, you can add peeled whole onions, carrots or celery root to it. Then the broth will be even more rich and tasty.

Cooking method:

Make broth from chicken fillet, add salt and bay leaf. The meat can be removed from the soup, used to prepare other dishes, or left to cook further. Add potatoes and 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.
Start preparing the remaining vegetables, cut them into strips.
Sauté onions and carrots in a frying pan, preheated and greased with vegetable oil.
When the potatoes are soft, add the fried vegetables.
Use a small spoon to drop the dumplings into the broth. Cook for another 5 minutes. until ready.

With mushroom flavor

Soup with dumplings can also be prepared 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 use any mushrooms, but white or champignons are best. For 1.5 liters of water, 3-4 potatoes, 1 onion and 1 carrot are enough. For a larger volume of liquid, the amount of vegetables increases proportionally.

Cooking method:

Make broth from chicken breast. During the cooking process, do not forget to remove the foam with a slotted spoon or spoon, and add spices for taste.
Wash, peel and finely chop vegetables and mushrooms.
Heat a frying pan greased with vegetable oil and fry the mushrooms until half cooked. Add onions and carrots to them, fry until tender.
Cut the potatoes into cubes and add them to the broth.
Prepare dumplings according to the basic recipe.
Add sautéed vegetables and mushrooms to the soup, cook for 10 minutes.
Then take half a teaspoon of dough and add 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 suitable as a tasty and satisfying lunch. The cooking time is reduced, since it is not necessary to cook the broth; you can cook it in water. The minced meat will add a meaty flavor, which will be enough to make the soup satisfying.

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 will do. There is no difference. In this recipe, minced meat is prepared at home.

Cooking method:

First you need to prepare the minced meat. Grind the chicken through a meat grinder or blender, beat in the egg, add flour, spices, and mix the mixture.
Let the water heat up while you prepare the vegetables. Cut the potatoes into cubes.
Chop the onion and carrots and sauté in a frying pan until the vegetables are amber in color.
After the water boils, add the potatoes, add spices, cook for about 5-10 minutes, after which add the sautéed vegetables.
Now you can form the minced meat into balls or simply scoop up the chicken with a small spoon and add it to the soup. If you like seasoned meat, then you should also add chicken spices.
Cook for 10-20 minutes.

Chicken soup with garlic dumplings

Soup with garlic dumplings 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 stimulates the appetite.

List of ingredients:

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

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

Cooking method:

Make broth from chicken meat. Add potatoes, cook for 5 minutes.
Now wash, peel and chop the onions and carrots. Add them to the pan.
Prepare garlic dumplings. To do this, beat the egg with flour, add salt, and pass the garlic through a press. Mix everything well and add to the soup using a teaspoon.
Cook until done for about 10-15 minutes. When serving, sprinkle with herbs.

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

In a slow cooker with chicken broth

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

List of ingredients:

vegetables for soup - as much 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 device. Pour water over the chicken, set the setting, season with salt and other spices during the cooking process.
While the soup is cooking, prepare the remaining ingredients.
Wash the potatoes, peel them and cut them into small pieces. Do the same with onions and carrots.
When the broth is ready, add the prepared vegetables to it and 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. If necessary, you can add a little more flour.
Cut the finished dough into equal pieces and place in a slow cooker for 5 minutes. until ready. Stir the soup carefully so that the dumplings do not stick to the bottom of the bowl.

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

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