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Chicken soup with dumplings and eggs

0
1747
Kitchen European
Calorie content 55.3 kcal
Portions 8 port.
Cooking time 80 minutes
Proteins * 3.1 gr.
Fats * 2.9 gr.
Carbohydrates* 7.6 gr.
* per 100 gr. product
Chicken soup with dumplings and eggs
Content

If you need to make a hearty soup that would replace both the first and the second, perhaps this is the very option. Cook a rich broth in chicken, add vegetables, spices and herbs. But the most important thing is, of course, the dumplings. They completely change the look of the soup and add noticeable satiety to it. In addition, add an egg to the soup - egg flakes will visually "support" the dumplings and also add nutritional value. For all its richness, satiety and multicomponent nature, such a soup is easily digested and does not overload the stomach.

Ingredients

Cooking process

step 1 out of 14
Cook chicken broth. To do this, wash the chicken pieces, remove the skin as desired. Place the bird in a saucepan, fill it with cold water and bring to a boil. Cook for one and a half to two minutes, then remove from the stove and drain the first broth. We wash the chicken, wash the pan. Return the chicken to a clean pot and add the specified amount of water. Bring to a boil and simmer for forty-five to fifty minutes.
step 2 out of 14
While the broth is boiling, we prepare the vegetables for frying. Peel the onions, wash them and chop them with a knife into small cubes.
step 3 out of 14
Peel the carrots from the upper skin, rinse and rub on a fine grater.
step 4 out of 14
Heat some vegetable oil in a frying pan and put the onion into it first. Fry it over medium heat with stirring until soft - it will take a couple of minutes. Then add the carrots, stir and continue cooking for another five to six minutes, not forgetting to stir. Remove the finished frying from the stove.
step 5 out of 14
Cut off the peel from the potato, wash it and cut it into small pieces.
step 6 out of 14
After the cooking time of the broth has expired, we extract the chicken meat from it. Put the bird on a plate and let cool until warm.
step 7 out of 14
Put the prepared potatoes in the boiling broth, also salt, pepper and put the bay leaf. Cook for fifteen to twenty minutes until the potatoes are tender.
step 8 out of 14
Separate the chicken meat from the bones. Divide the pulp into fibers or cut into pieces.
step 9 out of 14
Put the chicken in the soup.
step 10 out of 14
Let's move on to cooking dumplings. We will cook them from batter. Put eggs, salt and black pepper, milk and flour in a bowl. Shake well with a whisk until completely homogeneous. The dough turns out to be flowing, smooth.
step 11 out of 14
We hold a sieve with large holes or a wide slotted spoon over the pan. Pour the dough on top. For convenience, we do this in portions to control the formation of droplets-dumplings
step 12 out of 14
To make the dumplings form faster, rub the dough on top with a spoon.When the dumplings are formed from the whole dough, mix the soup well so that the components are evenly distributed over the broth. Shake the egg with turmeric and a pinch of salt separately with a whisk. Pour the resulting bright egg mass in a thin stream into the boiling soup, while stirring it in a circle. Thin egg flakes will form.
step 13 out of 14
After the egg, add the prepared frying, mix and cook for a couple of minutes. At the end of cooking, add chopped parsley to the soup.
step 14 out of 14
Pour the finished soup into portioned plates and serve hot.
Bon Appetit!

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