Chicken soup with dumplings and mushrooms

Cook chicken broth. To do this, wash the chicken, cut it into pieces, remove excess skin and fat areas. Place the bird in a saucepan, fill it with water and bring to a boil. Remove the foam, salt to taste and cook for forty five to fifty minutes. After the specified time, we take out the chicken and let it cool to a comfortable temperature. Cut off the peel from the potato, wash it and cut it into small pieces. We send the prepared potatoes to the chicken broth and cook it until soft, adding the rest of the ingredients along the way.

We prepare vegetables for frying. Peel the onions, wash them and chop them into small cubes. Peel the carrots from the upper skin, rinse and rub on a fine grater. Heat a small amount of vegetable oil in a frying pan and put the prepared vegetables in it. Fry the onions and carrots at a medium stove temperature, stirring occasionally, until soft.

Add frying to the broth with potatoes, mix. Salt and pepper to taste. We disassemble the cooled chicken into parts, separate the meat from the bones. Divide the meat into fibers and dip it into the soup after frying.

Wipe the champignons with a damp cloth and cut into thin slices. Add the mushrooms to the soup and stir.

Let's move on to cooking dumplings. We will cook them from choux pastry. Pour water in the specified amount into a saucepan, add butter. Throw in a pinch of salt. Bring to a boil and melt the butter completely. Add flour to the boiling liquid and mix quickly and actively. A lump of dough will form. We dry it on the stove for one minute. Then remove the pan from the stove and break the egg into the hot dough. Stir immediately quickly so that it does not have time to curl up. Next, add chopped spinach. If the greens are frozen, then you must first defrost them and drain all the liquid. Mix the mass.

From the resulting dough, we form small balls-dumplings - about the size of a walnut.

We dip the dumplings into the almost ready-made soup and cook for seven to ten minutes.

Pour the finished soup into portioned deep bowls and serve hot, sprinkling with fresh chopped herbs.