Soup with potato dumplings in chicken broth
0
669
Kitchen
European
Calorie content
62 kcal
Portions
6 port.
Cooking time
70 minutes
Proteins *
3.8 g
Fats *
3.5 gr.
Carbohydrates*
8.2 gr.
Dumplings are a great way to diversify the usual options for soups, making them more satisfying and interesting. The dumpling dough can be made simply with eggs and flour, add cheese or use potatoes as a basis. In this recipe, we will cook chicken soup with potato dumplings. They differ both in taste and consistency from dumplings made from ordinary dough - they are more tender and melting. At the same time, they do not disintegrate in the soup and keep their shape well.
Ingredients
Cooking process
First, cook the broth. To do this, wash the chicken leg, place it in a saucepan, fill it with the specified amount of water and put it on the stove. Bring to a boil. Remove the resulting foam and cook for forty to fifty minutes with a slight boil. Periodically, the foam will appear again - it must be removed so that the broth does not lose transparency.
After the specified cooking time has elapsed, we take out the leg and let it cool slightly. Strain the broth. Preparing vegetables for soup. Peel the carrots and rinse them. Peel the onions, wash them. Cut off the peel from the potato and wash it as well. Separate the bone from the cooled leg and disassemble the meat into fibers.
Cut half of the peeled potatoes into small cubes and place them in a saucepan. We cut the other half into pieces of arbitrary shape, send it to a separate pan, fill it with water, add some salt and put it on the stove. From the moment of boiling, cook the potatoes for twenty to twenty-five minutes until soft.
While we were preparing the frying and dumplings, the broth with potatoes boiled and boiled. We check - the potatoes should be soft.Put the prepared dumplings in the boiling soup, stir so that they do not stick together and are evenly distributed throughout the soup. After a couple of minutes, the dumplings will float. Then add frying onions and carrots, chicken meat, salt and pepper to taste. Let the soup simmer for another three to four minutes.
Bon Appetit!