The question of how to diversify the family menu is faced not only by young housewives. Many experienced cooks cook the same first courses every day. Borscht, cabbage soup, noodles, kharcho - all these soups are tasty and nutritious, but if consumed frequently they can get boring. If you are looking for an easy to prepare, inexpensive and at the same time very tasty first course, you should pay attention to the chicken dumpling soup. You won’t spend too much time and effort preparing it, but your family members will probably be happy with this dinner.
Cooking features
Soup with dumplings can be prepared using different types of broth, but chicken broth makes it the most delicious. The composition of the dish can be very simple: chicken, water, salt, spices and dumplings. But more often it includes various vegetables, which makes the food more appetizing and satisfying. The main ingredient of the dish is dumplings. They are made from different types of dough, which makes them taste very different, and the soup with them also acquires new organoleptic qualities. Technologies for preparing chicken soup with dumplings may be different, but the general principles of creating this dish remain the same. Knowing them, even a novice cook can cope with the task, regardless of what recipe he uses to cook the food.
- The better the quality of the ingredients used to prepare the soup, the tastier and healthier it will be. The broth can even be made from cubes, but in terms of organoleptic qualities and valuable properties it will be significantly inferior to the first course prepared from chicken at home. You can use farm or store-bought chicken for the broth. The first one takes longer to cook, but gives better fat.
- You can use any part of the chicken to make the broth. If you have to save money, the broth can be made from a soup kit. It won’t cost too much if you use a whole carcass or half of it. A lot of meat can be added to the soup if you cook it from chicken legs. Chicken breast is chosen by supporters of a healthy diet and people on a diet.
- The cooking time for chicken broth depends on what part of the bird it is cooked from, but almost never exceeds an hour. When the chicken meat begins to fall away from the bones, you can remove it from the pan and proceed to the next stage of cooking.
- The dumpling dough can be prepared while the broth is cooking, or even later if the soup is made with vegetables. These products are added to the dish at one of the last stages of its preparation, 5–10 minutes before cooking. If you overcook the dumplings, they will become tough.
- The dough for dumplings is usually made not too thick - about the same as for thick pancakes or pancakes. It is kneaded more densely only when the dumplings are not part of the first course, but an independent dish.
- Dumplings are usually formed like this: scoop the dough into a tablespoon, use a teaspoon to separate small portions from it and drop them into boiling broth. You can simply scoop the dough with a teaspoon and put it in the soup.
- Dumplings can be made not only from flour, but also from potatoes, semolina, cheese, and other products. This will affect the taste of the finished dish.
- Fresh herbs are often added to dumpling soup. It can be placed in the pan at the last stage of cooking or directly into the plates when serving the soup.
- It is not advisable to prepare soup with dumplings in excess, since it is tasty only fresh, but the broth for it can be prepared in advance.
When serving, the first course with dumplings can be seasoned with sour cream, then it will become even tastier.
Chicken soup with dumplings and lard
The first one, cooked according to this recipe, turns out to be fatty and satisfying. It is recommended to cook it in the cold season.
Ingredients:
- chicken (2.2 liters) - 0.5 kg;
- potatoes - 3 pcs.;
- onion - 1 piece;
- lard - 250 g;
- wheat flour - 75 g;
- egg - 1 pc.;
- Bay leaf;
- onion greens, parsley;
- celery root - 1 pc.
Cooking method:
- Rinse the chicken meat, remove the skin, add water and cook over medium heat; Remove the foam as it forms, add salt.
- Wash the potatoes, peel and cut into cubes.
- Wash the lard, dry with a napkin, cut into 1.5 x 1.5 cm cubes and fry.
- Add the washed and chopped onions and carrots and simmer until soft.
- When the chicken is cooked, place it on a plate, strain the broth and put it back on the stove.
- Add vegetables and lard to it and cook for another 20 minutes.
- Pour the flour into a bowl, break the egg, pour in 15 ml of water and knead until smooth.
- Wet your hands with cold water, form dumplings and plunge them into the boiling broth; cook for 10 minutes.
- Remove the soup from the heat, season with pepper and sprinkle with fresh chopped herbs.
Easy Chicken Soup with Dumplings Recipe
Calorie content of the dish: 1436 kcal, calorie content per 100 g: 134 kcal.
Compound:
- chicken (any part of the bird) – 0.4–0.5 kg;
- water – 0.25 l;
- salt – 10 g;
- bay leaf – 1 pc.;
- onions – 100 g;
- fresh dill – 50 g;
- wheat flour – 100 g;
- chicken egg – 2 pcs.;
- ground black pepper - to taste.
Cooking method:
- Wash the chicken, dry with a napkin, cut into portions.
- Remove the peel from the onion and cut into 4 parts.
- Place chicken pieces and onions in a saucepan with a capacity of at least 3.5 liters. Fill with water, add salt (teaspoon) and pepper, bay leaf.
- Place the pan on the fire. Over medium heat, bring its contents to a boil. Cook for 10 minutes, skimming off any foam that appears on the surface with a slotted spoon.
- Reduce the flame intensity and cover the pan with a lid. Cook the chicken for 30–40 minutes.
- Remove the chicken pieces from the broth, strain the broth itself, discard the bay leaf and boiled onion.
- Cool the chicken, separate the poultry meat from the bones and chop into small pieces.
- Sift the flour.
- Break the eggs into a bowl, add a small spoon of salt to them, and beat with a whisk.
- Pour the egg mixture into a container with flour, stir them to obtain a homogeneous mass that does not contain flour lumps.
- Return the pan with the broth to the stove and bring it to a boil. Add chicken meat to the broth. Wait for it to boil again.
- Scoop the dough into a tablespoon and place it in small portions into the soup with a teaspoon until the dough is finished. To prevent it from sticking to the spoon, moisten it with water.
- After adding the last dumplings to the soup, cook the soup for another 5 minutes. 2 minutes before the dish is ready, add finely chopped dill to it.
Even a novice housewife can prepare soup with dumplings according to this recipe. It will be tasty even without adding vegetables, but more often its composition is made richer.
Cream of Chicken Soup with Dumplings
This recipe comes to us from classic American cuisine. Thanks to crushed products, the taste is subtle and delicate. The dish is suitable even for baby food.
Ingredients:
- small chicken - 1 pc.;
- fresh green peas - 200 g;
- onion - 1 piece;
- young carrots - 2 pcs;
- cream 30% fat - 250 ml;
- celery stalks - 3 pcs.;
- butter;
- fresh thyme;
- freshly ground pepper;
- flour - 100 g;
- spicy mustard;
- chicken eggs - 2 pcs.
Cooking method:
- Cut the carcass into pieces, wash, fill with water and boil; remove foam, add salt.
- Strain the broth.
- Chop the onion, carrots and celery and place in a frying pan with a thick bottom.
- Fry the vegetables in butter until golden brown.
- Add half the flour there and stir.
- Pour the contents of the frying pan into the boiling broth and simmer for 11-14 minutes.
- Pour in the cream.
- Then add green peas, pepper and turn off the stove.
- While the base is infusing, proceed to the dumplings - in a saucepan, dilute water, 45 g of softened butter and 90 g of flour.
- Beat with a blender or mixer for 4 minutes, cool slightly.
- Continue beating and add whites, yolks and mustard alternately.
- Add a heaping tablespoon of chopped herbs, salt and knead.
- Boil water in a separate container and boil the round dumplings for 7-8 minutes.
- Place them in a separate plate and season with butter.
- Beat the broth with vegetables using an immersion blender. Add the dumplings in portions when the soup is already poured into bowls.
Soup with semolina dumplings in chicken broth
Calorie content of the dish: 1012 kcal, calorie content per 100 g: 30 kcal.
Compound:
- chicken breast – 0.45 kg;
- water – 2.5 l;
- carrots – 100 g;
- onions – 100 g;
- salt, spices - to taste;
- semolina – 80 g;
- chicken egg – 1 pc.;
- parsley - to taste;
- green peas (fresh or frozen) – 100 g.
Cooking method:
- Fill the breast with water, add salt and spices, and boil until tender. Remove the meat and strain the broth.
- Grind the egg with a pinch of salt, add semolina, mix. Leave for 20–30 minutes for the semolina to swell.
- Peel the carrots and onions, cut them into small cubes.
- Boil the broth, add chopped vegetables to it. Cook them for 5 minutes.
- Add green peas. Cook the soup for another 5 minutes.
- Separate the chicken meat from the bones and chop into small pieces. Place in a pot of soup. Continue cooking it for another 5 minutes.
- Using a teaspoon, form the dough into dumplings and drop them into the boiling soup.
- Cook it for 5 minutes.
After placing the soup on plates, sprinkle it with chopped parsley and invite your household to the table. The soup according to this recipe turns out to be dietary, it will appeal to supporters of a healthy diet.
Chicken soup with semolina dumplings
This option is suitable if there is no flour - dumplings made from semolina are no worse. True, this soup will take longer to prepare than the one presented above.
Ingredients:
- chicken - half a carcass (per 2.5 liters of water);
- green onions - 170 g;
- medium-sized carrots - 1 piece;
- onion - 1 pc.;
- black pepper (peas) - 2 g;
- butter - 8 g;
- small celery root - 1 piece;
- fresh parsley - 15 g;
- semolina - 80 g;
- raw egg - 1 pc.;
- salt.
Cooking method:
- Rinse the chicken and cover with clean water.
- After 30 minutes, replace the water and let it simmer, skimming off the foam if necessary.
- While the meat is cooking, prepare the dough - beat the egg and add semolina.
- Place the mass on the table - it will swell and increase in volume.
- Peel the carrots and cut into pieces of arbitrary shape.
- Chop the potatoes into cubes.
- Cut the onion head crosswise, the celery into four parts lengthwise.
- When the meat is cooked, remove it and add vegetables to the pan.
- Using a round spoon, make dumplings, add them to the boiling broth and cook for 35-40 minutes.
- Take out the onion and celery, they are no longer needed.
- Place the peppercorns on a cutting board, press down on top with a wide knife and crumble.
- Add to the soup along with chopped herbs and butter.
Let the soup brew for half an hour, then serve with sour cream or soy sauce.
Comments and advice:
| * For a lighter version, you can remove the skin from the chicken. But it's more fragrant. * Prepare chicken broth in advance. * It is better to remove the cream from the refrigerator in advance so that there is no sudden temperature change. *After adding the dumplings, do not open the lid until they are fully cooked. |
We will need (for 4-6 servings):
| Chicken | 1 PC |
| Flour | 5-6 tbsp. |
| Salt | taste |
| White pepper | taste |
| Vegetable oil | 2 tbsp. |
| Butter | 1 tbsp. |
| Celery | 60 g |
| Onion | 60 g |
| Bay leaf | 1 PC |
| Thyme | 1 tsp |
| Parsley | 1 tsp |
| Chicken bouillon | 450 ml |
| Whipping cream | 235 ml |
For the dumplings:
| Flour | 115 g |
| Baking powder | 2 tsp |
| Salt | 1/2 tsp. |
| Dill (chopped) | 1 tbsp. |
| Milk | 115 ml |
| Complexity | ☆☆☆☆☆ |
| Time | 00:00 |
| Kitchen | American cuisine |
Source: American regional cuisine, 2nd edition, MFNenes (The Art Institutes)
Preparation: 1. Cut the chicken into portions, rinse and dry.
2. Mix flour with salt and pepper, dredge chicken in mixture and shake off excess.
3. Heat the vegetable oil along with the butter. Fry the chicken on all sides until golden brown.
4. Peel the onion and cut into a fairly large cube, about 1 cm. Cut the celery in the same way.
5. Add celery and onion to chicken. Fry for 2-3 minutes.
6. Add thyme, bay leaf and parsley and pour in broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
7. Stir in the cream and simmer for another 5 minutes.
8. Meanwhile, prepare the dumplings: mix all the ingredients for them until you get a fairly thick dough.
9. Using a tablespoon, spoon the batter into the pan with the chicken. Cover with a lid and cook for another 20 minutes without opening the lid.
10. Remove the bay leaf at the end and serve immediately.
Chicken soup with dumplings and mushrooms
Mushrooms will add a rich aroma and taste to the dish. You can use champignons, oyster mushrooms or forest mushrooms - as desired.
Ingredients:
- chicken wings (1.5 liters) - 350 g;
- potatoes - 230 g;
- medium-sized carrots - 1 piece;
- green onion - 90 g;
- mushrooms - 450 g;
- sunflower oil - 10 ml;
- milk - 20 ml;
- wheat flour - 35 g;
- soy sauce - 25 ml;
- dill - 20 g;
- bay leaf, black pepper.
Cooking method:
- Wash the wings, add water, and boil.
- Skim off the foam, add salt and cook until the meat is tender.
- Wash and peel the vegetables.
- Cut the potatoes into cubes, onions and carrots into rings, pour into boiling broth.
- Cut the washed and peeled mushrooms into slices, dry on a towel and fry in oil until golden brown. You cannot salt them, because then the mushrooms will release juice and a golden brown crust will not appear.
- Add soy sauce to the mushrooms.
- Place all the ingredients in a boiling pan, add the washed bay leaf, and simmer for another 17-18 minutes.
- Prepare the dumplings: pour warm (but not hot) milk into the flour in a thin stream and knead the dough.
- Roll the dumplings, add to the broth and cook for 7-10 minutes.
- Let the soup brew for 15-20 minutes and pour into plates.
Chicken soup with dumplings and broccoli
This version of the soup is low-calorie, so people watching their figure will appreciate it. You can even eat it for dinner.
Ingredients:
- chicken fillet (per 1.75 liters of water) - 300 g;
- carrots - 1 pc.;
- quail eggs - 8 pcs;
- wheat flour - 50 g;
- milk - 15 ml;
- broccoli - 340 g;
- olive oil - 6 ml;
- green onion - 70 g;
- parsley - 16-20 g;
- bay leaf - 2 pcs.;
- celery - 5 g.
Cooking method:
- Rinse the fillet and boil for one hour.
- Remove the meat.
- Wash the carrots and green onions and cut into rings.
- Separate the broccoli into florets and cut off the tough head.
- All cabbage pieces should be the same size. If necessary, cut them crosswise.
- Place vegetables and celery in a saucepan.
- Sift the flour, crack one quail egg, add milk, olive oil and knead into a loose dough.
- Form into dumplings and place in broth; After 8-9 minutes, remove the pan from the stove.
- In a separate container, boil quail eggs for two minutes, cool, peel and cut in half lengthwise.
- Pour the first mixture into plates, put two or three halves of a boiled egg into each serving and sprinkle generously with herbs.
