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Chicken soup with dumplings in a slow cooker

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684
Kitchen European
Calorie content 67.2 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 4.4 gr.
Fats * 5.1 gr.
Carbohydrates* 6.6 gr.
* per 100 gr. product
Chicken soup with dumplings in a slow cooker
Content

Hearty chicken soup for a homemade meal. Pre-frying the chicken and vegetables makes it very rich. And dumplings with the addition of cheese make the soup more interesting both in appearance and in taste. Cooking soup in a multicooker is very simple and convenient: first we use the "Fry" mode and then go to the standard "Soup" program. There is practically no need to follow the cooking process, the smart device makes cooking much easier.

Ingredients

Cooking process

step 1 out of 15
Peel the onions, wash them and chop them with a knife into small cubes.
step 2 out of 15
We turn on the multicooker in the "Fry" mode. Pour a small amount of vegetable oil into the bowl and heat it up. We spread the chopped onion and fry it while stirring until soft - it will take three to four minutes.
step 3 out of 15
Preparing chicken thighs. We wash them, dry them, remove the skin at will. We cut each into two parts for convenience and speed of preparation. Put the bird on top of the onion in a bowl, stir and fry for fifteen to twenty minutes.
step 4 out of 15
While the chicken and onions are fried, prepare the rest of the vegetables. Wash the bell peppers and free them from seeds and stalks. Cut the pulp into thin strips. Wash the tomato and cut it into cubes. Pour the vegetables into a bowl for the chicken, stir and continue to fry for another ten minutes.
step 5 out of 15
The contents of the bowl should release juice by the end of the frying.
step 6 out of 15
Peel the potatoes, wash them and cut them into small pieces. Place the potatoes in a bowl.
step 7 out of 15
Then pour in the specified amount of hot water, add salt to taste. We close the lid of the multicooker and set the “Soup” mode for one hour.
step 8 out of 15
Prepare the dumpling dough while the soup is cooking. Rub hard cheese on a fine grater. Mix the resulting shavings in a bowl with egg yolk, flour, chopped dill and softened butter.
step 9 out of 15
First, stir with a spoon or spatula, and then go to work with your hands. Knead the pliable cheese dough, roll it into a bun and put it in the refrigerator for ten to fifteen minutes.
step 10 out of 15
At this time, peel the chives, rinse, dry and pass through a press.
step 11 out of 15
We take out the chilled dumpling dough and form small balls from it. Do not make the dumplings too large, as they increase in size during cooking.
step 12 out of 15
Roll the dumplings tightly in the palms so that they keep their shape well and do not fall apart. We form dumpling balls from the whole amount of dough.
step 13 out of 15
Fifteen minutes before the end of the "Soup" program, open the lid of the multicooker and dip the prepared dumplings into the soup. Also put the garlic passed through a press, chopped herbs and black ground pepper. We close the lid and wait for the end of the program.
step 14 out of 15
By the end of cooking, the dumplings will increase in size and float to the surface.
step 15 out of 15
Pour the ready-made soup into deep bowls and serve it hot or warm.
Bon Appetit!

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