EntranceChicken soup with dumplings. Chicken soup with dumplings Chicken breast soup with dumplings
Chicken soup with dumplings - a soup whose taste has been familiar to us since childhood. At this time, all the mistresses of the world love this dish for its simplicity and accessibility. The most important quality of the soup lies in nutrition and perfection, because to prepare it, you do not need to buy expensive products. All ingredients are in any refrigerator.
Main Components traditional soup with dumplings - this is chicken meat for broth, potatoes, vegetables and flour with eggs for making dumplings. To make your own unique, not like regular recipe, some women make their own changes to the recipe by replacing individual products with similar properties. So, in frying it is not necessary to use only onions and carrots. You can season the soup with stewed celery, peppers and tomatoes.
Cooking tip: no matter how you want to change the technology of the dish, it is important to use only products that are compatible with each other, in optimal proportions.
How to cook chicken soup with dumplings - 15 varieties
This soup is distinguished by its originality, as traditional dumplings are organically replaced with Ukrainian potato dumplings.
Ingredients:
- Three boiled potatoes
- One onion and carrot
- two cloves of garlic
- Chicken leg
- handful of vermicelli
- Three pinches of salt
- ¼ bouillon cube
- 60 ml. sunflower oil
- Chicken egg
- 20 gr. flour
Cooking:
We set the ham to boil in two liters of water.
Onions, carrots, chop and fry in three tablespoons of oil. At the end of the quenching, we introduce chopped garlic and keep it in frying for another minute, no more.
From boiled potatoes we make mashed potatoes with an egg, salt and mix.
When the broth boils for about 40 minutes together with the ham, we introduce roasting and a little noodles into it.
We form balls from potatoes, roll in flour and lower one by one into the soup. We are waiting for them to rise, but for now we bring the dish to perfect taste with salt and a bouillon cube.
Soup is ready for a nice dinner!
The bewitching green color of the soup makes it unusual and whets the appetite of future tasters. We are preparing another interpretation of dumpling soup according to the recipe below!
Ingredients:
- spinach leaves
- Potatoes - 3 pcs.
- Onions, carrots - 1 pc.
- Garlic - 2 tooth.
- Sunflower oil.
- Flour - 0.5 tbsp.
- Salt - to taste.
Cooking:
Onions, carrots, garlic crumble and fry in a pan.
We heat the chicken or “empty” broth to a boil, boil the chopped potatoes until half cooked and lower the frying.
Grind the spinach in a blender and put in the soup.
For dumplings a glass hot water mix with two tablespoons of olive oil and flour. Drop the dumplings from the kneaded dough one spoonful into the boiling soup. Boil the soup for 5-8 minutes.
Cooking Tip: Spinach is a green that will accept freezing in the oven. To keep the product as long as possible, cut off the stem from each leaf and fold the spinach using the one-to-one method. After piercing a batch of greens with a skewer, send it to the freezer.
In this dish, Provencal herbs will take you to sunny Sicily, where no meal or drink is complete without spices.
Ingredients:
- Chicken wings - 0.5 kg.
- Onions, carrots - 100 gr.
- Celery root
- Flour - 7 tbsp. l.
- Egg - 1 pc.
- Provencal herbs seasoning - 3 pinches.
- Potato - 3 tubers.
- Sunflower oil - 40 ml.
Cooking:
Warm up in a saucepan sunflower oil and lay the chicken wings. When they acquire a strong crust, we introduce chopped onions and carrots. We simmer everything for 15 minutes.
In a saucepan, heat 2 liters of water to a boil and lay the chopped potatoes.
After 10 minutes, we introduce the contents of the stewpan and the celery root into the broth.
Reduce the heat and make dumplings. Mix flour and egg warm water. We introduce such an amount of water to make a dough like thick sour cream.
Put the dumplings into the boiling soup with a wet spoon and let it boil for another 5-8 minutes.
At the end of cooking, we flavor the dish with three pinches of Provence herbs.
In the soup with dumplings, dough products turn out to be unusually tender, with a creamy aftertaste, because grated hard cheese is used to knead them.
Ingredients:
- Chicken bouillon
- 4 potatoes
- Onion, carrot
- Bay leaf
- Black peppercorns
- 50 ml. olive oil
- One egg
- 150 gr. grated cheese
- 100 gr. flour
- bunch of greenery
Cooking:
Cut the potatoes into cubes and dip into the broth heated to a boil. We also put bay leaf and pepper here.
We chop onions, carrots for frying and cook in a pan with a little olive oil.
For dumplings, pour about a glass of water, 20 ml, into a separate saucepan. olive oil and put on the gas to heat up. We add a little salt.
When the liquid boils, pour a little flour into it to brew the dough. In the process of kneading, we break all the lumps with a whisk.
Squeeze the garlic clove, egg into the resulting mass and knead until smooth. We bring the dough to the optimum density with the remaining part of the flour. After that, put the grated cheese into it and knead all the ingredients.
When the potatoes in the pan are semi-ready, we introduce frying to it and, with the help of a teaspoon, dumplings (see the video below for a detailed process of laying dumplings). Bon appetit!
The dish turns out to be very fragrant, as it contains a sufficient amount of garlic and herbs.
Ingredients:
- Chicken thighs - 0.3 kg.
- Potatoes - 3 pcs.
- Onion - 2 pcs.
- Carrot - 1 pc.
- Garlic - 3 tooth.
- Dill - 1 bunch.
- Cilantro - 1 bunch
- Flour - 0.7 tbsp.
- Egg - 1 pc.
- Mayonnaise 3 tbsp. l.
Cooking:
Chicken thighs set to boil in two liters of water. We also put one onion turnip and a small lavrushka in the broth.
Meanwhile, chop the onion, carrot and lightly fry in a frying pan for vegetable oil. Set aside the finished soup dressing.
Cooking dumplings. To do this, grind into flour with salt, egg and mayonnaise. We bring the dough to the density of sour cream by introducing warm water.
Squeeze 3 garlic cloves into the dough and add chopped dill.
During this time, the chicken should be cooked. We chop the potatoes and throw them into the saucepan along with the fry.
After 15 minutes, put the dumplings in a saucepan one teaspoonful. They should pop up in a minute. As soon as this is done, finely chop the cilantro and “green” the soup with it.
Cooking tip: cilantro has a pronounced taste specificity, so the most important thing in a dish is not to overdo it with herbs.
Homemade soft noodles in soup are an excellent solution used by housewives in preparing various first and second courses. IN this recipe combination of this product with chicken dumplings provide the soup with more satiety and nutrition.
Ingredients:
- Chicken parts - 800 gr.
- Chicken fillet from one breast.
- Onion - 2 pcs.
- Salt - 3 pinches.
- Butter for frying onions - 100 gr.
- Greens - 0.5 bunch.
- Lavrushka - 1 leaf.
For noodles: 2 eggs, 6 tbsp. l. flour.
Cooking:
For the broth, put the chicken pieces in the pan and fill with water. We put on the stove to cook with lavrushka and vegetable roots (optional).
For noodles, mix salt, eggs, flour. We knead the dough. We divide the workpiece into several koloboks, each of which is rolled out and turned into thin ribbons with a knife.
From chicken fillet and one fried onion we make minced meat by grinding the components in a blender. We roll up the correct mugs from the meat mass - future dumplings and lower them one by one into the boiling broth.
Next to the dumplings, add the noodles to the soup. We salt everything and “green” dill. Bon appetit!
As you may have guessed, this soup - favorite dish Hungarian hostesses. Our compatriots began to cook it quite recently, but no less qualitatively!
Ingredients:
- Bulgarian pepper - 1 pc.
- Onions, carrots - 1 pc.
- Chicken meat with bone - 300 gr.
- Pork - 300 gr.
- Spices - for an amateur.
- For dumplings: milk, flour, egg.
Cooking:
We fill a heated deep frying pan with meat components that need to be fried until a strong crust. Salt and fill with a glass of water. Stew the meat for 20-25 minutes.
At the end of the stew, when all the water has evaporated, generously season the contents of the container with spices and chopped vegetables ( bell pepper, onions, carrots). Everything is fried.
After 15 minutes, pour 1-1.5 liters into the pan. water and bring to a boil.
Dumplings are prepared in any convenient way and dipped one at a time into the total soup mass. We boil the dish and pour it into plates!
An interesting repetition of the traditional soup with dumplings with the main ingredient - tomato, can provide an excellent mood, both on a festive and everyday day!
Ingredients:
- Shallot - 1 pc.
- Onion turnip - 0.5 pcs.
- Garlic - 3 cloves.
- Chicken ridge - 1 pc.
- Carrot - 1 pc.
- Sunflower oil.
- Olive oil.
- Ginger root - 1 pc.
- Potatoes - 2 pcs.
- Tomatoes - 5 pcs.
- Salt, black and red ground pepper, zira.
Dumplings:
- Pine nuts - 1 handful.
- Eggs - 2 pcs.
- Flour - 3 tbsp. l.
- Butter - 70 gr.
- Basil.
Cooking:
Grind onion, carrot and fry together with the chicken ridge. At the end of cooking, we shift everything into a container for cooking soup and add water.
On olive oil we pass the chopped ginger, shallots, garlic. Ready vegetables with chopped potatoes are introduced into chicken bouillon.
After that, we lay tomatoes, salt, sugar, zira, black and red ground pepper here. After 5 minutes, grind the contents of the pan with a combine and filter through a sieve.
Salt the tomato broth and heat it up.
We make dumplings. To do this, mix chopped pine nuts with chopped basil and salt. Here we introduce two eggs, a little flour and melted butter. Mix the composition.
With the help of two spoons we form dumplings and boil in salted water.
Put the dumplings on a plate and pour the tomato soup.
We present to your attention the Italian version of our chicken soup with dumplings. According to this recipe, you can diversify your everyday table and please loved ones with a dish of foreign cuisine.
Ingredients:
- Chicken breasts - 3 pcs.
- Onion - 1 pc.
- Garlic - 8 tooth.
- Olive oil - 3 tbsp. l.
- Salt, pepper - ¼ tsp each.
- Broth or water - 1.7 liters.
- Pesto sauce - 200 gr.
- Pack of gnocchi - 1 pc.
- Cherry tomatoes - 3 pcs.
Cooking:
In the oven, roast the chicken breasts on a baking sheet with the onions and garlic. All salt and pour olive oil.
After 20-35 minutes, remove the chicken, cool and separate from vegetables. Transfer the roasted onion and garlic to a food processor. Pour in the broth and 3 tbsp. l. pesto. Beat everything until smooth in 2-3 approaches.
Divide the chicken meat into fibers and mix with the contents from the combine.
Bring the broth or water to a boil and cook the gnocchi. To them, enter the mass of pesto and vegetables. Mix everything and add chicken meat.
The soup is served with tomato slices. Have a nice meal!
Another dish prepared professional chefs, will delight you with its originality. The soup is easy to make and delicious!
Ingredients:
- Chicken thighs - 8 pcs.
- Carrots - 4 pcs.
- Celery stalk - 3 pcs.
- Onion - 1 pc.
- Water - 3 liters.
- Vinegar 9% - 2 tbsp. l
- Chili pepper - 1 pc.
- Egg - 1 pc.
- Kefir - 150 ml.
- Flour - 2 tbsp.
- Baking powder - 1 tsp
- Soda - ¼ tsp
- Salt, pepper mixture.
- Butter - 60 gr.
- Cilantro - 1 bunch.
- Vegetable oil.
Cooking:
Cut chicken thighs into tendons and put in a deep pan along with chopped carrots, onions, celery stalk. We cut vegetables into 4 pieces!
Pour the ingredients with water, cover with a lid, bring the broth to a boil, reduce the heat and simmer for 30 minutes.
Remove the boiled chicken with vegetables from the prepared broth.
Strain the broth and return to the stove.
Pour the vinegar into the soup pot.
Finely chop the celery stalk and carrots and boil in a saucepan.
For dumplings, beat yogurt with an egg.
Put flour, salt, baking powder, soda and pepper mixture into a blender. Mix everything with impulses. After you need to cut the butter into cubes and add to the dry composition. Pour kefir with egg and chopped cilantro here.
Moisten a spoon in water or oil and form dumplings from the dough. Put the products in a boiling soup and boil for 7 minutes.
To serve, remove the chicken meat from the bones and disassemble into fibers.
At the bottom of a deep bowl, lay out part of the meat, dumplings, vegetables and meat again. Pour the broth over everything. Serve the soup with cilantro and chopped chili.
The dish is significantly different from the traditional due to the exotic composition of the ingredients. Lovers of everything interesting and unusual, this recipe is for you!
Ingredients:
- big bulb
- two cloves of garlic
- one fennel
- 800 ml. chicken broth
- 200 gr. drilling rice
- Gnocchi - 1 pack.
Cooking:
Fry the onion in a heatproof pan. After 5 minutes of frying, lay the chopped garlic. A minute later, chicken broth.
When the broth boils, add brown rice.
Chop the fennel into strips and boil in a common saucepan. When all the ingredients are boiled, we make puree from them in a blender. Important condition: The puree should be liquid so that there is room for dumplings. And they can be prepared using any of the methods described above, or you can buy ready-made gnocchi. Cook the dumplings separately and serve with fennel and onion puree. It turns out awesome! Dumplings in the dish are a complete substitute for bread!
A very simple soup recipe with dumplings on the advice of an experienced housewife. Preparing quickly and more than easy!
Ingredients:
- Chicken pieces - 0.7 kg.
- Potatoes - 2-3 pcs.
- Onion - 2 pcs.
- Carrot - 1 pc.
- Bay leaf - 1 pc.
- 200 grams of cheese.
- Egg - 1 pc.
- Flour - 2-3 tbsp. l.
- Salt, pepper - to taste.
Cooking:
We cook the broth from the chicken. After 20 minutes, add the onion and bay leaf to it. After another 10 minutes, cubed potatoes and finely chopped onions and carrots.
Dumplings: cheese, chopped on a fine grater, mixed with salt, pepper, egg and flour. We mix everything. Form the dough into balls and put into the soup. Boil the dish for five minutes, and serve hot on the table.
This dish contains mushrooms, the structure of which is quite compatible with both dumplings and other components.
Ingredients:
- Chicken broth - 1.5 l.
- Potato - 4 pcs.
- Mushrooms - 100 gr.
- Carrot - 100 gr.
- Olive oil - 1 tbsp. l.
- Dill, salt, lavrushka - to taste.
- Flour - ½ tbsp.
- Egg - 1 pc.
Cooking:
Bring chicken broth to a boil.
In a frying pan, fry carrots with mushrooms in olive oil (ideally - champignons).
Put the diced potatoes and carrots with mushrooms into the pan. Salt, pepper.
Mix the flour with the egg and knead the dough into dumplings.
As soon as the potatoes in the soup are cooked, lay the dumplings to it, a teaspoon each. We are all greens!
Harmonious combination healthy ingredients, give the soup maximum usefulness. The dish will perfectly fit into the children's diet.
Ingredients:
- Chicken - 0.5 pcs.
- Buckwheat - ½ tbsp.
- Flour - 4 tbsp. l.
- Eggs - 3 pcs.
- Salt, pepper - to taste.
- Onions, carrots - 80 gr.
Cooking:
Boil half of a medium chicken in 2.5 liters of water. The broth should be about 1.8 liters. This will be the base for the soup.
Fry onions, carrots in oil in a frying pan.
We clean the potatoes, chop them and throw them into the “clean” broth (we remove the already cooked chicken).
We also introduce washed buckwheat here and after 15 minutes dumplings made from flour and eggs.
Season the soup with salt, pepper and herbs.
By preparing soup using this technology, you will cook a dish that can compete with some restaurant recipes! Read the steps of the culinary action and watch the video below!
Ingredients:
- Chicken's meat
- coriander seed
- Butter
- Wheat flour
- clove of garlic
- chopped greens
Cooking:
We put 800 grams of chicken pieces in a three-liter pan completely filled with water. Meat should take up most of the volume of the cooking container.
In a mortar, we grind half a handful of coriander seeds and, as soon as the broth boils, we throw them into the pan (previously remove the foam from the surface of the broth).
For dumplings in a spacious bowl, mix two eggs, 100 grams of butter, salt and 1-2 tbsp. l flour. We mix everything well. After that, squeeze a clove of garlic and chopped greens into the dough.
When the meat is cooked, put it out of the broth and separate from the bones.
We start laying dumplings in the usual way. After that, return the slices to the pan. chicken meat. Salt the soup and pour into bowls!
1. Here is a very modest set of ingredients you will need to replicate this simple chicken dumpling soup recipe in your kitchen. First you need to cook the broth. To do this, wash the chicken, send it to a pot of water and cook until soft. If desired, vegetables, roots, spices can be added to the broth.
2. After the broth, strain, carefully removing the chicken. Return to heat and bring to a boil. Salt to taste. Peel potatoes and cut into small pieces. Send to boiling broth.
3. Heat a little vegetable oil in a frying pan. Peel onions and carrots, fry over medium heat. Add vegetables to soup, continue cooking.
4. In a small bowl, beat the egg with a pinch of salt. Add the sifted flour and milk (you can water). The dough should be liquid.
5. Disassemble the chicken, send the pulp to the soup. Using a teaspoon, form small dumplings, put them in a saucepan. Cook for another 5 minutes until they all float to the surface. Now chicken soup with dumplings at home is ready. Add chopped herbs, cover and leave for 10-15 minutes to infuse.
Chicken soup is tasty 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. potato,
100 gr. onion,
100 gr. carrots,
salt, herbs to taste.
For dumplings:
1 large egg
3 tbsp flour,
1/4 tsp salt.
Tip: Dumplings are also conveniently dipped into water using two teaspoons - moisten the spoons in the broth, pick up the dough on one, dip it into the broth, and remove the dough with a sharp movement.
Pour the chicken with water so that the water covers the meat, bring to a boil. Drain the water and rinse the chicken and pot.
Put onions, carrots, chicken meat in a saucepan and pour 2.5-3 liters of water. Bring to a boil and cook at a low boil 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 potatoes, cut into small cubes.
Add the potatoes to the broth, bring to a boil and cook until the potatoes are ready, salt to taste, if desired, you can add ground black pepper. Remove boiled carrots and onions.
Cooking dumplings: egg and 1/4 tsp. mix 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 will be thick and sticky.
Dip a teaspoon into the chicken broth, then take the dough on the tip of the spoon.
Dip the spoon into the pan with the broth - the dough easily rolls off the spoon. Do all the dumplings in the same way. Take very little dough per spoon, as it expands greatly during cooking. Boil the soup for a few minutes, all the dumplings should float to the surface. When serving, garnish the soup with finely chopped parsley.
Final photo of the dish
Familiar from childhood chicken soup with dumplings- a simple and light-tasting dish that we were always fed and forced to eat every time we had a cold to restore strength. To add nutrition to the dish and make the chicken broth more satisfying, people began to add small lumps of dough similar to dumplings, which were called dumplings, to the boiling soup.
- Ingredients for making chicken soup with dumplings:
- 1 kg chicken carcass,
- 400-500 g potatoes,
- 200 g onion,
- 200 g sweet pepper,
- 200 g carrots
- 2 bay leaves,
- Salt and vegetable oil.
Dumplings make the soup nutritious and tastier. This is a folk way and a simplified version of cooking, which are prepared exclusively at home from inexpensive and improvised products.
What broth to cook dumplings inIn short, dumplings are a universal product made from flour, traditionally added to already ready soup and boil until done. In some cases, they are boiled in salted water, like dumplings, and served as an independent dish.
They are present in many cuisines of the world, only they have different names. In Ukraine, they are known as dumplings, in the Czech Republic - "knedlik", the Italian version - "gnocchi" and there is even a Chinese version of this dish.
Classically, dumplings are cooked with chicken soup, and this is probably the best combination, because chicken broth is considered dietary and light, which means less satisfying, and dumplings compensate for this, with the presence of their presence, the dish acquires a different character and taste.
Easy Chicken and Dumpling Soup - Step by Step Recipe
Rinse the chicken carcass and cut into large pieces. Place in a saucepan, cover with water and boil until half cooked. In the process, remove the foam, and knock down the rest with a spoon.
Cut the potatoes into medium pieces, add to the boiling chicken broth and continue to simmer the soup over low heat for 10 minutes.
After the potatoes, release into the soup chopped not large Bell pepper, if necessary, add heat and bring the liquid to a light boil.
Separately, sauté vegetables in a frying pan, chop the onion into small cubes and grate the carrots. Fry them in a little oil and add to the soup. Bring the broth to a boil and continue cooking over low heat, with slow boiling - 30 minutes.
while brewing vegetable broth, should be prepared batter for dumplings. Everyone knows how to make dumplings and they are prepared quite simply.
Making dough for dumplings is not tricky. It is not whimsical and is prepared in the most usual way.
To prepare dumplings, beat one egg into a bowl, add salt and pour 100 ml of boiled water or milk at room temperature. Stir.
Gradually add the flour in small parts and stir with a tablespoon of a moderately liquid homogeneous dough without lumps.
After 30 minutes, as soon as the meat and vegetables are ready, using a coffee spoon, in small portions release the batter into the boiling soup.
And the last step, add bay leaves, add salt to the soup if necessary and cook over moderate heat, 5-8 minutes, until the dumplings float to the surface.
A small portion of chicken soup can cure a sick person, and the presence of dumplings in it can satiate a healthy person. Eat for health. Let chicken soup with dumplings will warm your body and give you strength.
Hot chicken soup with dumplings has long been considered a classic. welded on clear broth with the addition of small flour products, it turns out light and satisfying at the same time. The dish is simple, home-style tasty and budget. 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. The chicken soup with dumplings is especially good. poultry, but you can get by with store-bought, if you cook 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, someone replaces part of the flour with semolina, sometimes butter and spices are added. I suggest cooking dumplings in milk - they always turn out lush and airy, they cook very quickly. Unlike ordinary products on the water, they are not so “knocked down” and hard, they have a more delicate structure.
Ingredients
- chicken 400 g
- potatoes 2-3 pcs.
- onion 1 pc.
- carrot 1 pc.
- water 2.5 l
- salt 2-3 tsp
- vegetable oil 1.5 tbsp. l.
- mixture 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 fragrant broth. Pour the meat with cold water, bring to a boil and drain the first broth - due to this, the soup will turn out to be transparent and less greasy. Re-fill the chicken with clean cold water, add salt and return to the stove. Cook the meat over low heat for about 30-40 minutes from the moment of boiling, not forgetting from time to time to remove the foam that forms on the surface.
Remove with a fork or slotted spoon boiled chicken from the broth (it is desirable to strain). Let it cool a little so as not to burn your hands, after which we separate the meat from the bone and cut it into small pieces, the skin can be removed or left at your discretion. We return the chicken meat back to the broth.
We peel two or three medium-sized potato tubers and cut into small pieces, send it to the pan with chicken. Cook for another 10 minutes, until half cooked. You should not put too many potatoes, otherwise the soup will turn out thick.
We prepare separately fragrant dressing from onions and carrots. To do this, we first pass to vegetable oil onion, diced, and then fry with it carrots, chopped on a fine grater. The vegetables should be well browned during the frying process in order to give all their aroma and flavor to the broth.
Preparing the dough for dumplings - it is advisable to knead it in advance so that it stands a little while room temperature. To do this, drive 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 becomes similar in consistency to sour cream (if the dough is too thick, it can be diluted with a little vegetable oil).
Add the dressing to the soup, adjust the amount of salt to your liking, put the bay leaf, a mixture of ground peppers and finely chopped parsley (fresh or dried).
Put the dough into the boiling soup, scooping it up with a teaspoon - than less dough on a spoon, the more beautiful the dumplings will be. It is most convenient to put them in the soup, helping yourself with a second spoon dipped in water. We stir with light circular movements, as a result of which the dumplings will easily “lag behind” the spoon and dip into the soup.
Repeat the process until all the dough is used up. You need to work quickly so that the dumplings are both ready when cooked. As soon as all the pieces of dough float to the surface, you can remove the pan from the heat.
Chicken soup with dumplings served hot. If desired, you can sprinkle the dish with finely chopped herbs and flavor with a spoonful of sour cream.
On a note
You can cook dumplings not in milk, but in water in the same amount - they will turn out to be less tender, but they will keep their shape better.