Chicken dumpling soup is a budget and easy first course. It will make lunch hearty and healthy, especially if you boil the broth on homemade chicken. You can add vermicelli, meatballs, zucchini and other foods to the soup for a change.
Any part of the chicken can be used to make dumpling soup: breast, thighs, drumsticks, and even wings. Better to choose poultry rather than from the supermarket. Then the broth will turn out rich, fragrant and golden.
To cook the soup, you will need 3 liters of water, 500 g of chicken, 5 potatoes, 1 onion and 1 carrot each, salt, pepper, a few cloves of garlic, herbs and sour cream. For dumplings you need 2 eggs, 5 tablespoons. flour with a slide, 2 tbsp. milk. If desired, you can add different spices to the soup: French herbs, cloves and allspice.
First, prepare the broth: pour 3 liters of water into a saucepan and put meat, whole peeled carrots and onions into it, bring to a boil, remove the foam, reduce the heat and continue to cook so that the meat leaves the bones. After that, all the ingredients are taken out of the pan: the carrots and onion are thrown away, and the meat is cut into small pieces.
By the way, soup with dumplings can be cooked with overcooking, that is, do not add onions and carrots directly to the broth, but chop, fry in a pan and put in a saucepan after the potatoes.
While potatoes are boiled in the broth, dumplings are prepared. In a small bowl, mix eggs, milk and flour so that there are no lumps. The dough is placed in the soup after the potatoes have boiled. To do this, first a teaspoon is dipped into the broth, then a little dough is scooped into it and again lowered into the pan. It is important to remember that the liquid should not boil too much, and the dough can only be taken with a wet spoon. When all the dumplings are done, the soup is boiled for another 5 minutes and the chopped meat is poured in, salt and pepper if necessary.
Sour cream and herbs are added to the soup before serving.
