Chicken soup with dumplings
6 servings
40 minutes
Chicken soup with dumplings is a cozy and warming dish of Russian cuisine, filled with the delicate taste of chicken broth and soft, airy dumplings. Its history goes back to traditional village recipes where housewives prepared nutritious and hearty soup for the whole family. The aromatic broth, rich in spices and vegetables, creates the perfect base, while the dumplings made from flour and eggs add a special texture to the soup and make it even richer. This soup is especially good in cold weather — it provides warmth and comfort. It is served as a standalone dish, often complemented with fresh herbs and sour cream for added softness of flavor. It is great for both everyday lunch and cozy family evenings.
1
Cut the chicken fillet into cubes and place it in a pot, cover with cold water. Bring to a boil, skim off the foam, and reduce the heat.
- Chicken fillet: 400 g
- Water: 2 l
2
Salt the broth and add spices. Chop the onion finely. Cut the carrot into thin strips. Sauté the onion and carrot in vegetable oil.
- Salt: to taste
- Spices: to taste
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 50 ml
3
Add chopped potatoes and sauté to the soup.
- Potato: 3 pieces
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 50 ml
4
Break the egg, then gradually add flour in parts to knead an elastic dough, a bit thicker than sour cream. You can add a little salt.
- Chicken egg: 1 piece
- Wheat flour: 6 tablespoons
- Salt: to taste
5
Drop the dumplings into the soup and cook until the chicken and potatoes are done.
- Wheat flour: 6 tablespoons
6
Once ready, remove the pot from the heat and let it rest under the lid for a while.
- Salt: to taste