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Chicken soup with cheese dumplings

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663
Kitchen European
Calorie content 83 kcal
Portions 4 port.
Cooking time 70 minutes
Proteins * 4.9 gr.
Fats * 3.4 gr.
Carbohydrates* 10.4 g
* per 100 gr. product
Chicken soup with cheese dumplings
Content

Hearty, rich, aromatic chicken soup with tender, slightly stretching dumplings. This soup will serve as an excellent start to a meal at lunchtime, and will do for dinner: a plate of such a hot homemade dish will calm you down after a working day and will not overload the digestive system. We will approach the preparation of dumplings with imagination: add pre-cooked rice to the classic dough. This will not only make the dish more nutritious in the end, but also noticeably "decorate" the dumplings. They will turn out to be looser, more textured, but at the same time keeping their shape well.

Ingredients

Cooking process

step 1 out of 14
First, cook the broth. To do this, rinse the selected parts of the chicken. If there is a desire to reduce the fat content of the finished soup, remove the skin. Peel the onions and rinse them. Place the chicken, whole onions, bay leaves and chili in a saucepan. Fill with the indicated amount of water and place the pan on the stove. Bring to a boil. Remove the foam, salt to taste. After boiling, cook the broth for forty to fifty minutes with a slow boil.
step 2 out of 14
After the specified time, filter the broth. Discard the onion, bay leaf and chili, put the chicken on a plate and let it cool slightly. Then we separate the meat from the bones. Put the pure broth back into the pot.
step 3 out of 14
Peel the carrots from the upper skin, rinse and rub on a fine grater.
step 4 out of 14
We put the carrot shavings in a saucepan with broth.
step 5 out of 14
Boil the rice in salted water in advance until cooked. By the way, rice can be both crumbly and viscous - the consistency of the dumplings will be different, but in any case it turns out delicious. After cooking, the cereals are thrown back in a colander and let all the water drain completely. Let the rice cool down.
step 6 out of 14
Place the rice in a bowl. Rub the hard cheese on a fine grater, add to the rice.
step 7 out of 14
Break the egg to the rice and cheese, add the specified amount of flour. Salt and pepper to taste.
step 8 out of 14
Mix everything well together to make a coherent mass.
step 9 out of 14
Cut the leek into small pieces. Part of the onion will be used to sprinkle the finished soup, and some will be added directly to the dumpling dough. For the test, we recommend taking one or two tablespoons of chopped greens.
step 10 out of 14
Pour the chopped leeks into the dough, mix.
step 11 out of 14
Then add soft butter to the dough and knead again.
step 12 out of 14
Put the pot of broth with carrots on the stove, bring to a boil and cook for five minutes. Then, with the help of two teaspoons, form a small dumpling and dip them into the boiling soup. Next, we dip the chicken meat into the soup.
step 13 out of 14
Cook the dumplings in the soup for four to five minutes, no more. Delicate dough cooks very quickly.At the end of cooking, add black ground pepper, the remaining chopped leeks, mix and remove the pan from the stove.
step 14 out of 14
Pour the finished soup into deep bowls and serve hot. Additionally, for greater satiety, we serve fresh bread, lavash, croutons.
Bon Appetit!

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