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Delicious soup with dumplings in chicken broth. Well, very tasty - Chicken Soup with Dumplings! Easy Chicken and Dumpling Soup - Step by Step Recipe

Chicken soup with dumplings is surprisingly fragrant, tender and satisfying. Make dumplings from semolina, potatoes, rice and cheese at home.

Dumplings from choux pastry with cheese literally melt in your mouth.

Sauteed onions and carrots, in addition to their unique taste, also give it a bright sunny color. Undoubtedly, this is a super-recipe for the first course.

Chicken - ¼ carcass
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves
Potatoes - 2 pcs.
Bay leaf - 2 pcs.
Peppercorns - 5 pcs.
Oil rast. - 2 tbsp.
Greens

Dough for dumplings:

Water - 120 gr.
Oil rast. - 1 tbsp.
Flour - ¾ cup
Egg - 1 pc.
Cheese - 30 gr.
Garlic - 2 cloves
Salt to taste

We take ¼ of the chicken, wash it, remove skin and fat and lower it into cold water for cooking.

We chop potatoes, onions and garlic and three carrots on a coarse grater. Drop the potatoes into the boiling broth.

Shredded carrots, onions and garlic are dipped in a pan with a small amount vegetable oil and sauté for 5 minutes on low heat.

Dip the browned vegetables, bay leaf and peppercorns into the broth and salt to taste.

We turn to the preparation of dough for dumplings. Sift the flour, add boiling water to it and begin to mix quickly until a thick sour cream is smooth. Add one tablespoon of vegetable oil.

In chilled choux pastry add the grated cheese, egg and squeeze the garlic, mix.

We cut the chicken meat and dip it into the soup.

We take a small spoon and dip the dough into the soup in small portions, not forgetting to stir. Cook for another 2-3 minutes. Our soup is ready.

We serve our unusually tasty and surprisingly appetizing chicken soup with dumplings with sour cream and herbs.

Recipe 2: Chicken Broth Dumpling Soup (with photo)

The easy chicken dumpling soup recipe below can be made with whole chicken or from fragments. In this case, there is a soup with chicken wings.

5-6 chicken wings;
one medium-sized carrot;
one onion of medium size;
2-3 stalks of celery;
one egg;
two tablespoons of semolina;
two tablespoons of flour;
one bay leaf;
2-3 fragrant peppers;
4-5 black peppercorns;
salt to taste;
black ground pepper taste;
any greens to taste (preferably dill or parsley).

Boil the chicken. Do not forget to put spices (allspice and black pepper, bay leaf). Take the cooked chicken out of the broth.

Finely chop the onion.

Carrots and celery finely chop or grate on a medium-sized grater.

Heat vegetable oil in a frying pan (you can also use chicken fat) and sauté the vegetables in it.

In a bowl, lightly beat the egg with salt.

Add semolina and flour to the egg. Add gradually. The result is a dough with the consistency of sour cream. It shouldn't spill. The dough can also be salted and peppered to taste.

Transfer vegetables to chicken broth and bring to a boil. If the greens have long petioles, then finely chop them and also put them in the broth along with the sautéed vegetables.

Put the dumplings into the boiling broth. Spread with a teaspoon. If the dough does not separate well from the spoon, then you can use the second spoon, helping it slide the dumpling into the broth.

Simmer chicken soup with dumplings over low heat for 10 minutes. Before the soup is almost ready, put chicken pieces in it, add chopped herbs, salt and pepper to taste.

All. Simple chicken soup with dumplings is ready.

Recipe 3, step by step: chicken soup with cheese dumplings

A simple recipe for chicken soup with cheese dumplings is a great solution for those who decide to diversify their menu. Chicken soup with cheese dumplings, it turns out light, but at the same time satisfying, it has a rich chicken broth and cheesy taste.

Chicken drumsticks - 4 pieces.
Medium potatoes - 2-3 pieces.
Carrots - 1 piece.
Bulgarian pepper - ½-1 piece.
Onions - 1 piece.
Salt, ground black pepper - to taste.
Chili pepper flakes - a pinch.
Hard cheese - 60-70 grams.
Eggs - 1 piece.
Semolina or flour - 2-3 tablespoons.

Singe chicken drumsticks on gas, rinse. shift chicken drumsticks into a saucepan, pour two liters of water, add a whole onion and cook over low heat until tender, salt. Remove the cooked chicken and onion from the pan.

While the meat is cooking prepare the vegetables. I didn't fry. Peel potatoes and cut into cubes.

Chop carrots and peppers as well. Cut vegetables however you like, it doesn't matter.

Transfer potatoes, carrots and peppers to a saucepan, cook over low heat until tender.

Vegetables are cooked, prepare cheese dumplings. Cheese grate on a medium grater.

Add black pepper, egg, a pinch of salt, mix thoroughly.

The cheese mixture should be thick. If a cheese mix it turns out liquid, add more semolina. Set aside for 5-10 minutes so that the semolina swells slightly.

Meanwhile, separate the meat from the bones, transfer to a saucepan, cook over low heat.

Wet hands from cheese dough Let's make little cheese balls.

Add finely chopped greens, bay leaf, chili pepper to the soup pot, try and salt to taste.

And we shift the cheese dumplings into the pan, mix gently, the fire under the pan should not be large so that the soup boils slightly.

We are waiting for the cheese dumplings to float, let the chicken soup boil for 2-3 minutes and remove the pan from the heat. Let the chicken soup with cheese dumplings brew for 20 minutes.

Serve chicken soup with cheese dumplings with croutons and sour cream. The soup was flavorful and delicious. I recommend!

Recipe 4: Chicken Soup with Rice Dumplings and Cheese

Light chicken soup with unusual cheese and rice dumplings.

Chicken - 500 g
Onion - 1 pc.
Carrot - 1 piece
Rice ((boiled need 4 tablespoons) dumplings) - 0.5 stack.
Hard cheese (dumplings) - 100 g
Greens (to taste in dumplings) - 0.5 bunch.
Chicken egg (dumplings) - 1 pc.
Wheat flour / Flour (dumplings) - 2 tbsp. l.
Water - 2 l

Boil rice in salted water. For my serving of soup, 4 heaping tablespoons of cooked rice was enough for me.

Boil the chicken, put the onion in the middle of cooking and cook it until tender, then discard.

Grate the carrots on a fine grater, add to the broth, cook for about 7 minutes.

measure out right amount rice, grate cheese, mix, add egg, salt, herbs, flour, mix.

Make dumplings the size of Walnut. Run in boiling broth, cook for 5-7 minutes, turn off, let it brew.

My family loves to eat this soup with sour cream. Enjoy your meal!

Recipe 5: Chicken Vegetable Dumpling Soup (Step by Step)

Today we are preparing a fragrant soup in clear chicken broth with unusual dumplings made from hard cheese. They are very tender, giving the soup an original taste.

You can add freshly frozen if you like. green pea and pieces chicken fillet. True, this option will turn out to be more satisfying and nutritious.

The beauty of this recipe is that everyone can interpret it to their liking, in any case it will turn out great.

chicken drumstick - 1 pc.
potatoes - 5-6 pcs.
onion - 1 head
carrots - 1 pc.
Bell pepper- 1 PC.
vegetable oil - 2 tbsp. l.
butter - 25 g
dill - a few sprigs
egg- 1 PC.
hard cheese - 50 g
wheat flour - 3 tbsp. l.
salt - to taste
paprika - 0.5 tsp
bay leaf - 1 pc.
allspice 1 pepper - 3 peas
dried basil - 0.5 tsp
hot pepper - to taste

For the recipe, you can use vegetable or meat broth. I decided to make the dish more satisfying, so I settled on the last option. We wash the meat, put the drumstick in a saucepan and fill it with filtered cold water. For this amount of products, we need two liters of ready-made broth or purified water. Boil the meat until cooked, then remove from the pan.

We wash from the soil and peel the potatoes. Let's cut it into cubes.

Pour it into the finished broth and boil until almost ready.

Dice the white onion and sweet pepper (it is better to use red or orange to make the dish look more appetizing). Grate carrots.

On a mixture of melted butter and vegetable oil, first fry the onion and pepper. Then add carrots to them and fry the vegetables together for a couple more minutes.

Add them to the soup pot.

Grate hard cheese into a bowl or deep plate. Let's add an egg to it.

Mix the products until smooth, then add the sifted flour.

Mix the ingredients again. The dough for the dumplings should be thick. Form small balls with wet hands. When the potatoes are ready, add the cheese dumplings to it. Wait for the soup to boil and the cheese balls to float.

Then pour chopped greens, add allspice, fine salt, bay leaf, spices for flavor.

Let the soup boil and after a minute turn off the heat.

We will serve the dish hot, decorating with herbs. The next day, the soup with dumplings will be infused in the refrigerator and will become even tastier!

Recipe 6: Chicken Soup with Simple Semolina Dumplings

Very simple, tasty and incredibly bright soup with semolina dumplings in chicken broth without potatoes. This simple soup is prepared quickly, but you will always be full.

The basis of the dish is dumplings - a kind of semolina dumplings. They replace everything in this dish, so the presence of potatoes and other products is optional. But at your discretion, you can always replenish the list of ingredients.

Chicken broth - 1.5 l (or chicken - 300 g)
Carrot - 1 pc.
Onion - 1 pc.
Salt - to taste
Greens - optional

Egg - 1 pc.
Manka - 4 tbsp. l.

Heat up the chicken broth or boil it if you don't have it ready. To do this, lower the meat into boiling water and cook over low heat for at least 30 minutes.

In the meantime, let's prepare the dumplings.

Beat the egg thoroughly with a fork, salt and season with spices. Pour to him semolina 1 teaspoonful, mixing thoroughly each time.

Stir the ingredients well to get a viscous homogeneous mass. The “heavier” the dough is, the better the dumplings will come out. Let the mass stand for a while to swell the semolina.

Prepare roast. Finely chop the onion, and grate the carrots. Simmer the vegetables in the skillet until soft.

Put the semolina dough into the boiled chicken broth with a teaspoon. Draining from a spoon in any form, the dough will form dumplings on its own. Try not to make things too big.

When the dumplings float, put the browned vegetables into the broth. Season the dish if necessary.

Before serving, sprinkle a bowl of soup with finely chopped herbs: parsley, dill, green onions.

Recipe 7: Chicken Broth Potato Dumpling Soup

Kletski are European relatives of Ukrainian dumplings. Translated from the German "dumpling" literally means a lump. These lumps of dough are prepared from flour, water and eggs. Sometimes the water in the recipe is replaced with milk, and butter is added. Dumplings can be either a separate dish, sweet or salty, or an integral part of the soup.

Chicken leg - 600 grams
Carrots - 1 medium
Onion - 1 medium
Potato - 600 grams
Flour - 150 grams
Chicken egg - 1 piece
Sunflower oil - 2 tablespoons
Water - 2 liters
Salt - 8 grams
Bay leaf - 2-3 pieces
Spices - to taste

First, let's prepare the broth. Pour the chicken thigh with water and bring to a boil. When the water boils, remove the resulting foam, reduce the heat to a slow one and continue to cook the chicken for 40 minutes. The foam will need to be removed periodically. As a result, the meat should easily separate from the bones. Some housewives prefer to drain the first broth, because it contains a lot of extractives. For this soup I suggest not doing this. The tighter it gets, the better.

We prepare the rest of the ingredients. Onions, carrots, 300 grams raw potatoes wash and clean. We disassemble the meat from the bones, cut or tear into small pieces.

Cut potatoes into small cubes and place in a bowl.

Add the meat to the potatoes, pour strained broth. If the broth has boiled away a little, you can dilute it with water. The pot should be ¾ full of liquid. Bring the broth to a boil and cook for 12-15 minutes. During this time, we need to have time to cook the frying and dumplings.

Cooking dumplings. To prepare them, we need an egg, flour, salt and mashed potatoes. Mashed potatoes can be prepared while we cook the chicken for the broth. Or take ready-made, if suddenly left in the refrigerator. For mashed potatoes, pour 300 grams of potatoes with hungry water, bring to a boil and boil for 20-25 minutes. Mash the cooked potatoes into a puree.

From eggs, flour, a pinch of salt and mashed potatoes, knead a stiff dough. The dough should not stick to the table.

Preparing a roast for soup. We rub the carrots on a coarse grater, cut the onion into small pieces.

Pour into the pan sunflower oil, spread the carrots and onions. Fry for 5 minutes over medium heat.

Roll out the dough into sausages with a diameter of 2-3 centimeters and cut into small pads.

Sometimes you can find a recipe where dumplings are made from more liquid dough, and lower them into the pan with a spoon. Such dumplings usually have torn edges and more delicate taste. Personally, I prefer to cook neat, dense pads, a little less than a tablespoon in size. Such dumplings are more satisfying. If desired, you can roll them into balls.

We add the boiling broth, adding a teaspoon of salt, and lay our dumplings. Stir lightly so that the dumplings do not stick.

When the dumplings float, add the bay leaf, roast, spices as desired and let the soup boil for another 5 minutes.

After turning off, we insist the soup under a closed lid for 5 minutes, and pour into plates. Ideally, greens will fit here: parsley or dill. Add spices to taste.

Recipe 8: Chicken Broth Soup with Milk Dumplings

Soup with dumplings is prepared quickly and simply. Especially if you already have ready-made meat or chicken broth.

Broth 2 l.
Potatoes 3 pcs.
Onion ½ pcs.
Carrot ½ pc.
Chicken egg 1 pc.
Milk 50 ml.
Flour 5 tbsp
Bay leaf 2 pcs.
Salt to taste
Vegetable oil

The first step is to cook meat or chicken broth. Pour well-washed meat (or chicken) with cold water, put on fire, salt, remove the foam after boiling, and cook until tender.

When the broth is ready, peel the onion, finely chop.

Lightly fry the onion in a pan with hot vegetable oil over medium heat.

Grate carrots on a coarse grater.

Put the carrots in the pan with the onions.

Lightly fry the vegetables together.

Cut potatoes into cubes.

Put the potatoes and frying into the boiling broth.

While the potatoes are cooking, we begin to prepare the future dumplings: salt the egg, beat lightly.

Pour in milk.

Mix.

Add flour, knead not thick, but not liquid dough.

Gathering half a teaspoon of dough, we begin to spread the dumplings into the boiling soup. I helped the dough fall with the second teaspoon. During the cooking process, the dumplings increase significantly in size. I posted 35 things, but I didn’t report a little test. Put the washed bay leaf into the soup.

Cook for 5-7 minutes until done.

When serving, you can add chopped fresh herbs to the plate.

Enjoy your meal!

Chicken soup with dumplings is not only delicious, but also fragrant, satisfying and easy to prepare. There are many variations of 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 with a meat grinder or blender into minced meat. Add chicken 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, pull out with a slotted spoon, put on a plate with butter.

Note. Dumplings usually double in size when cooked, so they are best shaped with a small spoon or molded into small balls by hand.

Basic chicken dumpling soup recipe

The most common and quite budget recipe cooking soup with dumplings in chicken broth. But, despite the simplicity in preparation, the dish comes out very tasty.

Composition of ingredients:

chicken fillet - 0.6 kg;
potato tubers - 2-3 pieces;
bulb - 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:

Boil the broth from the 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, continue cooking.
Now the dumplings should be cooked. To do this, beat the egg with a whisk, adding milk and flour to it. Mix everything well and season with salt.
Engage in the preparation of the remaining vegetables, cut them into strips.
Saute onions and carrots in a frying pan, preheated and greased with vegetable oil.
When the potatoes are soft, add the fried vegetables.
Send the dumplings to the broth with a small spoon. Cook for 5 more minutes. until ready.

with mushroom flavor

Soup with dumplings can also be prepared with mushrooms. They will give more rich taste and aroma. 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 porcini or champignons are best. For 1.5 liters of water, 3-4 potatoes are enough, 1 onion and carrot each. For a larger volume of liquid, the amount of vegetables increases proportionally.

Cooking method:

Boil the broth from the chicken breast. In the process of cooking, 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 frying pan greased with vegetable oil, fry the mushrooms until half cooked. Add onions and carrots to them, fry until tender.
Dice the potatoes, send it to the broth.
Prepare dumplings according to the basic recipe.
Add browned vegetables with mushrooms to the soup, cook for 10 minutes.
Then take half a teaspoon of 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 suitable as a tasty and hearty lunch. Cooking time is reduced, since it is not necessary to boil the broth, you can cook with water. Minced meat will add a meat flavor, this will be quite 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 a fillet, a ready-made one is suitable minced chicken. There is no difference. In this recipe, minced meat is prepared at home.

Cooking method:

First you need to prepare minced meat. Grind the chicken through a meat grinder or blender, beat in an egg, add flour, spices, mix the mass.
Put the water on to heat while preparing the vegetables. Cut potatoes into cubes.
Chop onions and carrots, sauté in a pan until the vegetables turn amber.
After boiling water, add potatoes, add spices, cook for about 5-10 minutes, after which sautéed vegetables should be poured.
Now you can form balls from the minced meat or just scoop the chicken with a small spoon and send it to the soup. If you like seasoned meat, then you should also add spices for chicken.
Boil 10-20 min.

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 flavor 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.;
greens;
salt and spices to taste.

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

Cooking method:

From chicken meat cook the broth. Add potatoes, cook for 5 minutes.
Now wash, peel and chop the onion and carrot. Add them to the pot.
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 with a teaspoon.
Cook until done for about 10-15 minutes more. Sprinkle with herbs when serving.

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

In a slow cooker with chicken broth

To quickly cook 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 device. 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 potatoes, peel and cut into small pieces. Do the same with onions and carrots.
When the broth is ready, pour 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. If necessary, you can add a little more flour.
Cut the finished dough into equal pieces and send to the slow cooker for 5 minutes. until ready. Mix 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 transfers its flavor to the soup.

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Chicken soup with dumplings is 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, mix a glass of hot water 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:

Heat the sunflower oil in a saucepan and add 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 a soup with dumplings, dough products turn out to be unusually tender, with a creamy flavor, 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). Enjoy your meal!

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. AT 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.

We make minced meat from chicken fillet and one fried onion 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. Enjoy your meal!

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 the olive oil we pass the chopped ginger, shallots, garlic. We introduce ready-made vegetables with chopped potatoes into chicken broth.

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, bake on a baking sheet chicken breasts along with 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. Whip it all up homogeneous mass 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 saucepan 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 of chicken meat to the pan. Salt the soup and pour into bowls!

Step 1: Prepare the chicken.

It doesn’t matter if you choose a whole chicken or a soup set for cooking the broth, first you need to let it thaw at room temperature. Then rinse with cool water, dry with towels. To ready soup turned out to be less fat, and therefore more useful, I always remove the skin from the bird and cut off excess fat.

Step 2: prepare the broth.

Put the prepared chicken meat in a pot of a suitable size, fill with water and bring to a boil.
While the broth boils, peel and rinse the carrots, also free the onion from the husk. You don't need to cut vegetables.
As soon as the contents of the pan boil, remove the foam with a slotted spoon, add onion and carrots to the water, as well as spices, that is, bay leaf and allspice, salt. Reduce the fire and cook everything in a current 35-45 minutes. In the meantime, you have time to prepare the other ingredients for cooking soup.

Step 3: prepare vegetables and herbs for soup.

Rinse the potatoes with water, remove the skin from it, and then rinse it again, removing the remnants of the earth. Dry the root crop 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 slices in it until golden brown. At the end, remove the finished ingredient from the pan with a slotted spoon.

Remove the peel from the carrot, rinse thoroughly with warm water, and dry. Grind the vegetable with a grater and place in a pan with the oil remaining after frying the onion. Simmer the carrots over medium heat until they soften and change color. Then remove it from the pan in the same way, decant the oil with a slotted spoon.

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

Step 4: prepare the dough for dumplings.

To prepare dumplings, first separate the yolk from the protein, the latter for now set aside. Mix the yolk with the butter that had previously lain 5-6 minutes at room temperature and become soft. Then, in portions, stirring the mass all the time, add flour and milk, in the end you should get a rather thick homogeneous dough. Add salt to it and stir again. Attention: flour may need more or less than what is indicated in the recipe, so see for yourself how much it should be added.
Now grab the protein. It must be beaten into a homogeneous airy foam. Achieve soft peaks and then carefully fold the beaten egg white into the dumpling batter, gradually adding it with a tablespoon. Stir the foam with the dough with soft movements, in the direction from the center to the edge, from the bottom up.

Step 5: Prepare the 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 potatoes to it, bring to a boil again, adding power. Once the liquid boils, return it to medium heat and simmer for 10-12 minutes. Then pour the fried onions and carrots to the potatoes. Bring to a boil again and leave it like that, because it's time to add dumplings to the soup.
In order for the dumplings not to fall apart, they must be lowered into the soup very quickly and without fail in boiling water. This should be done like this: scoop a little dough with a teaspoon so that it literally takes 1/3 volume cutlery, and dump it into the soup, throwing it off with a second spoon. Do the same with the rest of the mass.
Once all the dumplings are in the broth, spot 5-7 minutes. This is enough time to bring the soup to readiness.
Meanwhile, disassemble the boiled chicken meat, tearing it into fibers and separating it from the bones. Add the chicken to the finished soup, and also pour the chopped dill after it. Remove the saucepan from the heat. Salt to taste again, if you see fit, and, having covered with a lid, let the soup brew for 5 minutes and then start submitting ready meal to the table.

Step 6: Serve Chicken Soup with Dumplings.

Serve ready-made chicken soup with dumplings immediately after cooking, pouring it into portioned plates. It is very tasty to eat black bread or spicy homemade buns with garlic with it. Enjoy cozy homemade food yourself and treat your whole family.
Enjoy your meal!

You can use water instead of milk to make dumplings.

To ensure that the protein is well whipped, thoroughly rinse the mixer bowl and attachments of the device with a degreaser. Also, do not immediately turn on the device at maximum power, save it, it is better to start from the very first speed, gradually increasing it depending on the thickening of the foam.

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

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

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