Dumplings, meatballs, dumplings... Quite varied, but already a little boring. Today I thought for a long time about what to please my family for lunch. And then the idea of ​​making soup with rolls came to my mind.

I've probably come across a similar idea somewhere. Or maybe I'm such an inventor. But the result really pleasantly surprised everyone. Especially me.

I really love chicken soups. They have such a pleasant taste, I associate them with childhood, summer and the village. I also like to cook them. It seems that if you don’t put it in chicken broth, everything will be fine.

The idea with rolls seemed very interesting to me. They can be filled with anything. I preferred greens and did not regret it. The soup turned out to be very flavorful! And incredibly delicious! Next time I'll make a bigger pot.

Difficulty: medium

Cooking time: 1.5 hours

To prepare 2 liters of soup with rolls, I needed:

For the soup:

potatoes – 4 pcs.

onion – 1 pc.

For the rolls:
– egg – 1 pc.
– flour – 4 tbsp.
– greens – 1 bunch (parsley, onion, dill)
– vegetable oil – 1 tbsp.
– salt – 1 tsp. without a slide (1/2 tsp for the dough and another ½ tsp for the filling)

First I boiled the chicken fillet. And she took it out of the broth.

The broth was put back on the fire.
I cut the potatoes into approximately 1x1 cm cubes.
I also cut the carrots into small pieces.
And chopped the onion.
Let me remind you that I’m not particularly fond of soups with roasts, so I don’t make them. But if you like to add fried onions and carrots to your first dish, I’m sure it won’t ruin the soup.

While the broth was boiling and the vegetables were awaiting their fate, I made the dough for the rolls. To do this, I mixed an egg with flour and salt. And kneaded the dough.
To fill the rolls, I finely chopped the greens.
Added salt and vegetable oil to it.
Rolled out the dough thinly.
Covered with filling.
Rolled it up.
It is important to carefully pinch the edges so that the roll does not open during cooking.
I cut the roll into pieces.
After the broth boiled, I added prepared vegetables to it: potatoes and carrots. After 5 minutes I added the onion. After another 5 minutes, I salted the broth and dipped the rolls into it. At this point I added the bay leaf. I've heard a lot about how it should be added 5-10 minutes before the end of cooking so that the soup does not acquire a bitter aftertaste.
And after another 10 minutes I turned off the finished soup.

Shredded chicken fillet with a knife. Now you can add it directly to the soup or put it in portions on each plate. I really like clear soups, so I prefer to add chicken to it at the very end.

This is such a wonderful chicken soup with rolls. Hearty and simple.

To receive the best articles, subscribe to Alimero's pages.

Basic recipe for chicken dumpling soup and its variations. There are more complex ways to prepare chicken soup with dumplings, and we will talk about them too.

Chicken soup with dumplings is a favorite of more than one generation of children in our family. My mother cooked it for my sister and me, and we for our children, and they are always happy when they see “soup with dough” on the table. The soup is very light and tasty, besides, it is easy to cook and is one of the budget ones, so all the advantages are obvious.

The most popular soup dumpling recipes:

Ingredients

• 2 legs or part of chicken with a small amount of meat for broth
• 1 onion
• 1 carrot
• 2 cloves garlic
• 5-6 medium potatoes
• 2 eggs
• 4 tbsp. with a heap of wheat flour
• pepper to taste
• greens and sour cream for serving

Preparation

Pour 3 liters of cold water over the chicken and place on the fire. Peel the onions, carrots and garlic and place in the pan with the chicken. Add one tablespoon of salt to the pan. Bring to a boil and skim off the foam from the broth. Simmer the broth over low heat for about an hour until the chicken meat comes off the bones easily. Remove chicken and vegetables from broth. Discard the vegetables and cool the chicken.



Bring the finished broth to a boil. Peel the potatoes and cut into cubes. Place the chopped potatoes in the broth and cook until tender.



Remove chicken meat from bones and skin and divide into small pieces. Return the meat back to the soup.



How to cook dumplings. In a small bowl, mix two eggs, two tablespoons of water, flour and a pinch of salt. The dough should be as thick as pancakes.



Once the potatoes are ready, not before, start making the chicken soup dumplings. To do this, first dip a teaspoon into the soup, and then scoop out a little dough with a hot spoon, about one quarter of a spoon. And immediately lower the dough into the broth, dipping the spoon again. If you do not wet the spoon in the broth, the dough will stick to it. The soup should not boil too much when you make the dumplings, the water should gurgle a little. Then the dumplings will not fall into pieces and become soggy, but will become tender and airy.



Cook the dumplings after surfacing for about five to seven minutes; they should also be cooked inside. Trust them, when you break one of the dumplings, the dough inside should not be raw. Check the soup for salt and pepper and add more if necessary.



Divide the chicken soup with dumplings into bowls and serve garnished with sour cream and herbs.

How else can you make chicken and dumpling soup?

Stir fry soup or broth? Some people like fried chicken soups: vegetables - carrots, onions and garlic - are sautéed and added to the broth, then the broth is brought to a boil, and at the next stage the dumplings are formed and cooked. You choose a culinary accent: either aromatic chicken broth according to all the rules (with straining), or a more familiar broth-based soup with frying.

About vegetables. Gather a different set of vegetables. Cauliflower or broccoli provide great flavor in dumpling recipes. But sweet bell peppers and tomatoes are not for everyone - the taste is too expressive. "Expressive" vegetables are the wrong company for chicken soup with dumplings. However, experiment.

Poached egg. Sometimes I add it to the pot with ready-made soup. It's not too much, it's delicious!

Options for preparing dumplings. It turns out very tender if you include a little butter in their composition. And knead it not with water, but with milk. Delicious dumplings are made from semolina, usually half and half with flour, 1:1. If you are preparing a large portion, blend the dumplings with a blender.

Gnocchi. Another option tried in our family is chicken soup with gnocchi - potato dumplings, be sure to try it. Make a good chicken broth, cut up chicken pieces, shape and cook in a saucepan. Then you don't need to add potatoes.

Very rich, flavorful soup! There is nothing complicated in preparing rolls, and if you prepare a lot of them in advance and freeze them, then preparing such a delicious soup will be simply elementary.

Products:

1. Chicken - 0.5 pcs.

2. Potatoes - 2 pcs.

3.Carrots - 0.5 pcs.

4.Greens (to taste)

5. Bay leaf - 2 pcs.

For the garlic dumplings

1.Egg - 1 pc.

2. Flour - how much dough will take (about 150 gr.)

3.Salt - a pinch

4.Vegetable oil - 1 tbsp. spoon

How to make Chicken Garlic Roll Soup:

1. First, cook the chicken broth.

To do this, you can use half a chicken, or cook broth on any chicken parts. Add bay leaf and salt to taste.

2. While the broth is cooking, make the rolls.

To do this, prepare regular noodle dough. Pour the flour into a bowl, make a hole and crack the egg into it, add a pinch of salt and 1 tbsp. a spoonful of vegetable oil. Knead into a tight, non-stick dough.

3. Cover the dough with a napkin and prepare the butter-garlic filling for the rolls.

Add garlic and herbs to softened butter. You can add a little salt.

4. Roll out the dough into a very thin layer.

5. Apply the butter-garlic filling in an even layer.

6. Roll it up.

7. Cut the roll into small “rolls”.

8. Add diced potatoes and carrots to the broth.

Add greens along with potatoes and carrots.

9. At the same time, throw our rolls into the broth and cook for another 15 minutes.

Bon appetit!

Chicken soup even sounds delicious and appetizing, but with homemade noodles or dumplings... And although the popular proverb states that if there was a chicken, a fool would cook it, one can only agree with this in some way: chicken soups are obviously successful. Chicken meat is an irreplaceable product for its biochemical properties, and chicken broth, properly prepared, is a great pleasure for both adults and children.

To ensure that the process of cooking chicken soup does not cause you unnecessary trouble, you need to choose the right pan, the volume of which would have a reserve of free space (1-1.5 liters) to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: 1 liter of chicken soup yields approximately 3-4 servings.

You can cook chicken soup from any parts of a processed and gutted chicken carcass - it depends on your choice of which part to use where, but there must be bones for the broth. If you have fillet, add the soup set along with it to enrich the broth. A frozen chicken carcass or set must be defrosted and thoroughly washed in several waters before cooking.

1. Homemade Chicken Noodle Soup Recipe

A completely win-win soup that can please both guests and household members on weekdays and holidays. The ingredients for this soup are almost always at hand.

Ingredients:

• fresh onions - 2 medium onions;
• sweet pepper - half a pod;
• fresh potatoes - 4-5 pieces;
• drinking water - 3 liters;
• fresh chicken egg for noodles - 1 piece;
• flour for noodles.

Prepare homemade chicken noodle soup like this:

1. Bring the contents of the pan to a boil over high heat, reduce the heat to moderate or even low heat and cook for 40-50 minutes.
2. While the broth is cooking, you need to prepare homemade noodles by kneading a stiff dough from flour and 1 egg in a bowl. Roll out the kneaded dough as thinly as possible into a sheet, from which cut into narrow ribbons of your preferred length.
3. Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin slices or grate them on a coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. Fry all chopped vegetables, except potatoes, in olive oil for no longer than 4-5 minutes, then lower them together with the potatoes into boiling prepared broth, after removing the cooked meat from it.
4. The entire contents of the pan should be simmered over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles prepared for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep plates and garnish with chopped dill or parsley and half a boiled egg.

2. Homemade chicken noodle soup

It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but preparing it is much easier, although the taste of homemade noodles is something!

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 2 medium roots;
• vermicelli - 100-150 grams
• fresh potatoes - 4-5 pieces;
• boiled chicken egg to decorate the soup - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

To prepare chicken noodle soup at home like this:

1. Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
2. You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that you can later remove them and throw them away. Bring the contents of the pan to a boil over high heat, then turn it to medium or even low and remove the periodically generated noise with a slotted spoon so that the broth is clear and without flakes of noise.
3. The preparation time for chicken broth is about 50 minutes, and add diced fresh potatoes 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before adding potatoes.
4. As an option: the broth is cooked without carrots and onions, and they are lightly fried for a short time - 3-5 minutes - in vegetable or olive oil and poured into the boiling soup.
5. After adding the fried vegetables, the soup should simmer over low heat for about 12 minutes, then return the sorted boiled chicken meat to it and add the vermicelli along with it. After 3-5 minutes, remove the pan with soup from the heat and leave covered for half an hour. Serve hot in tureens or deep plates, garnished with chopped dill or parsley and half a hard-boiled egg.

3. Chicken Dumpling Soup Recipe

This version of chicken soup with dumplings is very attractive, and there is no need to be intimidated by the word “dumplings” - they are even easier to prepare than homemade noodles. But this brings variety to the home menu.

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 1-2 medium roots;
• fresh onion - 1 medium onion;
• fresh potatoes - 1-2 pieces;
• fresh sweet pepper - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

For the dumplings:

• fresh chicken egg - 1 piece;
• flour - how much will go in;
• fresh garlic - 1 clove;
• chopped fresh herbs - according to preference;
• vegetable oil - 1 tablespoon.

Here's how to prepare chicken soup with dumplings:

1. Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away. Cook the chicken broth for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked clear and without flakes. If you prefer this soup with potatoes, then add diced, peeled potatoes into the broth 20-25 minutes before final cooking.
2. Peeled and washed onions, sweet peppers and carrots, grate and cut and fry in vegetable oil for 5-7 minutes with constant stirring. Place the prepared fried vegetables into the cooking broth after the dumplings are ready.
3. While the broth is cooking, without wasting any time, start making the dough for the dumplings. Divide the chicken egg into white and yolk, putting the first one in the refrigerator temporarily. Place the yolk, butter, 3-4 tablespoons of flour and salt in a suitable bowl - mix everything thoroughly and pour in 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour until the dumpling dough has the consistency of sour cream.
4. Take the chilled white of a fresh chicken egg, beat it into a thick foam and gradually add the dumplings into the creamy dough. By this time the potatoes should be almost cooked and you can add the dumplings to the boiling broth. The process is simple, but first you need to dip a teaspoon into the hot broth and immediately, picking up the dough, lower it into the boiling water of the broth. Dip the spoon every time so that the dough does not brew on it and the dumplings turn out the same. The finished dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then add the fried vegetables and continue cooking over low heat for the last 5 minutes.
5. Chicken soup with dumplings is ready. This soup is served hot in tureens or deep serving bowls, garnished with chopped herbs on top. Everyone uses additional spices to taste.

4. Chicken rice soup recipe

There are no strictly fundamental differences from other chicken soups in this recipe, but the rice is quite capricious and does not forgive violations of the rules for its preparation.

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 2 medium roots;
• fresh onion - 1 medium onion;
• rice - 0.5 cups;
• boiled chicken egg - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

Prepare chicken soup with rice as follows:

1. Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
2. Towards the end of cooking the chicken broth, peel the onions and carrots, wash them and chop them for light frying in a frying pan in vegetable oil.
3. Remove the chicken from the prepared broth and immediately add washed rice to it and cook it until cooked, at the end of cooking, put the fried vegetables in a pan with chicken soup, simmer the soup over low heat for about 5 minutes. Remove the finished chicken soup from the heat and let it brew for half an hour. Serve hot with chopped herbs, spices of your choice and half a boiled egg.

5. Simple recipe for creamy chicken soup

This recipe is for lovers of pureed soups, which must be cooked with flour and cream.

Ingredients:

• chicken fillet, not on the bone - 300 grams;
• flour - 1 tablespoon;
• fresh cream - 200 grams;
• butter - 20 grams;
• celery root - 50 grams;
• salt and pepper - to taste;
• chopped fresh herbs for garnishing soup.

According to the recipe: chicken cream soup - prepare as follows:

1. Wash the chicken fillet, dry with a paper towel and cut into small pieces. Wash and peel the celery root, chop it finely. Fry the flour in butter in a frying pan until golden brown and, adding chopped celery there, fry it along with the flour with constant stirring for no more than five minutes.
2. Add diced chicken fillet to the celery fried with flour and pour 1/3 of the cream into the pan. While stirring, simmer the fillet with celery over low heat until the meat is cooked, remove from heat and cool.
3. As soon as the meat with celery and cream has cooled sufficiently, put it in a blender, where it is ground to a puree consistency, add the rest of the cream and beat again.

Heat the chicken puree soup and pour it into plates and sprinkle the prepared chopped herbs on top.

6. Spring recipe for chicken soup with sorrel

You need to cook this soup in early spring, until the sorrel is “oversaturated” with oxalic acid due to the cool temperature, but if you really want this soup when it gets warm, then at the very end of cooking you need to add chalk on the tip of the knife.

Ingredients:

• chicken meat - 500 grams;
• fresh sorrel - 200 grams;
• fresh potatoes - 3 pieces;
• fresh carrots - 1 root;
• onion - 1 piece;
• vegetable oil - 3 tablespoons;
• table salt - to taste;
• bay leaf and black peppercorns;
• drinking water - 2.5 liters.

Prepare chicken soup with sorrel according to the recipe:

1. Rinse the chicken meat, cut into pieces and place in a pan of suitable volume, add water and add bay leaves and peppercorns. Cook the broth after boiling until the meat is cooked, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to add salt at the end of cooking.
2. Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onions with a knife. Fry chopped vegetables in a frying pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
3. Remove the chicken from the prepared broth onto a plate. Add chopped potatoes and chopped sorrel to the broth and cook for 10 minutes over medium heat. Then add the deboned boiled chicken meat into the soup and cook the chicken soup with sorrel over low heat.

7. Chicken Corn Soup Recipe

Chicken soup is good with any cereals and pasta - canned corn is also a good companion for it.

Ingredients:

• chicken meat - 300-400 grams;
• fresh carrots - 1 large root;
• ripe fresh tomato - 1 piece;
• sweet pepper - 1 piece;
• fresh chicken eggs - 3 pieces;
• canned corn - 1 jar;
• salt and spices - to taste;

According to a simple recipe, cook chicken soup with corn as follows:

1. Place prepared chicken meat, peppercorns and bay leaves, washed and peeled fresh carrot roots, washed tomatoes and whole sweet peppers in a pan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
2. Remove the chicken and vegetables from the prepared broth, remaining on low heat. Use vegetables as desired, and remove the chicken meat from the bones and return it to the pan with the broth, add strained corn and finely chopped fresh herbs.
3. Beat fresh chicken eggs and slowly pour into the boiling broth, stirring continuously. As soon as the soup returns to a boil, remove it from the heat and let it simmer, covered, for 30 minutes. Serve hot with croutons.

8. Recipe for chicken soup with mushrooms in Polish

Chicken soup with mushrooms and even in Polish - still intriguing! Let's now figure out what products are needed to prepare this version of chicken soup...

Ingredients:

• chicken fillet - 500 grams;
• champignons - 400 grams;
• thin vermicelli - 50 grams;
• onions - 2 pieces;
• tomato puree - 100 grams;
• fresh carrots - 1 root;
• fresh dill and parsley - several sprigs;
• salt and ground black pepper - to taste.

Prepare chicken soup with mushrooms in Polish as follows:

1. Place the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
2. Peel vegetables and mushrooms, rinse and cut mushrooms into slices, carrots into thin slices, and onions into cubes.
3. Remove the finished chicken fillet from the broth, cool enough and cut into large pieces. Place chopped mushrooms and vegetables into boiling broth and cook until the onion is soft.
4. 5 minutes before the soup is ready, place the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for just 1 minute.
5. All that remains is to season with salt and pepper. Remove the soup from the heat, pour into bowls and serve hot, garnished with chopped fresh herbs.

9. Recipe for chicken soup with eggs

Ingredients:

• chicken meat - 400 grams;
• bouillon cubes - 2 pieces;
• chicken egg - 1 piece;
• fresh potatoes - 4 pieces;
• fresh carrots - 1 root;
• fresh onion - 1 piece;
• salt - to taste;
• fresh dill - by preference.

1. Place the prepared chicken meat in a saucepan with water, put on fire and bring to a boil. Then add the peeled whole onion and reduce the heat. Cook for another 15 minutes.
2. Cut the peeled and washed carrots, cut into cubes and add to the broth, which is simmered on low heat for another 15 minutes.
3. By this time, peel and cut the potatoes into pieces and add them to the broth, which continue to cook until the potatoes are ready.
4. By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat a salted fresh egg and pour it into the boiling soup in a stream while stirring. Finish cooking the chicken and egg soup by adding bay leaves and fresh chopped herbs.

10. Original recipe for chicken broccoli soup

A very attractive recipe for chicken soup with broccoli - everything is in it: taste, benefits, and looks attractive. You can surprise your household and even guests with this soup if you prepare it exactly according to our recipe.

Ingredients:

• chicken breast - 500 grams;
• broccoli cabbage - 400 grams;
• fresh carrots - 1 root;
• onion - 1 piece;
• olive oil - 3 tablespoons;
• drinking water - 2 liters;
• salt and pepper - to taste;
• fresh greens - by preference.

According to the original recipe: chicken soup with broccoli - prepare as follows:

1. Place chicken breasts in a saucepan with water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
2. Disassemble the slightly cooled meat into pieces. Cut the peeled onion into half rings and fry it in a frying pan with olive oil until tender. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
3. Rinse the broccoli, disassembled into florets, under running water and allow to drain in a colander, then add it to the vegetables and simmer over low heat, covered, for 10 minutes.
4. All that remains is to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook the chicken soup with broccoli for 20 minutes. Serve the soup hot with sour cream in each serving.

1. It is very important to cook the chicken broth over low heat so that it turns out light and clear. Be sure to remove the noise with a special slotted spoon so as not to spoil the appearance of the broth with ugly flakes.
2. Fried carrots will give the broth a pleasant amber hue. If it is not in the recipe, turmeric, for example, will cope with this.

Chicken puree soup accepts any vegetables: pumpkin, zucchini, potatoes. They should first be cooked separately and added to the blender along with other recipe ingredients for the puree soup. You can’t spoil the puree soup with vegetables, but reasonable proportions must be observed.