Everyone in my family loves chicken broth soups. I cook chicken broth often and try to diversify the ingredients for soups on such a light and tasty broth. Today I will offer you a variant of a very light chicken broth soup with dumplings. The soup is prepared in a matter of minutes: if you already have chicken broth, then it will take you about 15 minutes to cook the soup - that's how much it will take to cook the potatoes.

Dumplings are small pieces of dough that are cooked in broth, water or milk. The main ingredients for dumplings are egg, flour, water. In many European countries, soups with dumplings are prepared, only they have different names: in Germany and Austria - "dumplings", in Ukraine - "dumplings", in the Baltic states - "kama".

I cook dumplings a little in my own way, I ate such dumplings from a neighbor with Russian roots, it is from her that I have a recipe. So, she added greens, a little vegetable oil and chicken broth instead of water to the dough for dumplings. You can also add garlic, but I don’t really like it with garlic, chicken broth is very aromatic and rich in itself and does not need an additional flavor enhancer such as garlic.

To prepare chicken soup with dumplings, we will prepare the products according to the list.

Let's make chicken broth. To do this, put the chicken leg in a pot of water, put on fire and let the water boil. As soon as foam begins to appear, the fire should be reduced to medium, very carefully remove all the foam from the surface of the broth with a slotted spoon. After that, add a bay leaf, a couple of peas of allspice, half a carrot, cut into circles, and half an onion to the pan. Salt the broth to taste and cook it until the chicken legs are fully cooked.

Cut the potatoes into medium-sized cubes, cut the onion and bell pepper into small cubes, and grate the carrots on a medium grater.

Add potatoes to the finished broth and continue to cook the soup. The meat can be removed from the pot and used for another dish or for serving soup with dumplings.

While the potatoes are cooking, make the soup fry. To do this, fry onions, carrots and bell peppers in vegetable oil, leaving a couple of drops of oil for dumplings. Saute vegetables for 7 minutes, stirring occasionally.

Now let's prepare the dumplings. To do this, beat an egg into a bowl, add parsley and dill, a couple of drops of vegetable oil, salt, pepper, a little flour. Mix everything well and add 2-3 tablespoons of boiling broth, mix the dough very well, as if brewing it.

Gradually add the remaining flour until a dough is obtained, as for thick pancakes.

Put the dumplings into the boiling broth with two teaspoons. We collect the dough in one spoon, and with the help of another spoon we clean the dough from the spoon so that it falls into the broth. The dumplings will immediately sink to the bottom, but as they cook they will float to the top.

Add to the soup prepared earlier frying.

Sprinkle soup with dill and parsley. Let the soup boil again and remove from heat.

Pour the finished chicken soup with dumplings into portioned plates and serve. For this soup, you do not need to serve bread, dumplings will replace it. Dumplings in consistency are not dense and not soft, they keep their shape well. If you are serving the soup with the chicken that you used to make the broth, then it's time to distribute the meat among the plates.

Bon appetit!

I often use this recipe. Especially when you need to quickly cook soup.

Dumplings can be cooked as an independent dish and served, for example, with fried onions. But I prefer dumplings in soup, especially in chicken broth.

By adjusting the amount of flour, you can get either denser dumplings or tender ones - it's up to you.

From the indicated amount of products for dumplings, you can cook soup in a 2-2.5 liter saucepan.

To prepare classic dumplings for soup with milk, we will prepare the products according to the list.

Lightly beat the egg and salt with a whisk. Without fanaticism.

Let's add milk. We mix.

Then flour.

Mix vigorously so that there are no lumps.

Dumpling dough is ready. For me, its consistency is ideal when it flows lazily from the whisk.

You can start making soup.

The potatoes and vegetables are ready, it's time to put the dumplings in the soup. We dip a teaspoon into the broth, it will become greasy and the dough will easily slip off it into the soup. I usually take half to a third of a spoonful. Keep in mind that after the dumplings are cooked, they will increase significantly in size.

We lower the spoon with the dough into the boiling soup! The dumplings will pop up right away. When you send the last part of the dough to the soup, the dumplings will be ready. This will take no more than a minute.

Simple and delicious soup recipes for every day

Recipe for a delicious chicken soup with choux pastry dumplings - cook a dish from childhood for lunch! Watch the step-by-step instructions and the video recipe.

1 h 10 min

5/5 (2)

For a happy family dinner, what could be tastier than hearty chicken soup? Only chicken soup with dumplings!

I have a bright memory of a happy childhood. This is the perfect soup my grandmother used to make. It was made from homemade chicken and vegetables from his garden. But the most interesting thing in it is, of course, dumplings. I noticed that they delight both children and adults equally.

Today I am happy to share with you a recipe for dumplings for soup with garlic from choux pastry. And I will tell you how to cook the most delicious, fragrant and mouth-watering chicken soup with dumplings in all details.

Ingredients and preparation

Kitchenware:

• 3-liter saucepan;
• cutting board;

• skimmer;
• pan;
• saucepan;

• Bowl;
• whisk;
• 2 teaspoons.

Required products:

For the broth:

For soup:

• Bell pepper;
• carrot;
• bulb;
• tomato;

• 2-3 potatoes;
• vegetable oil for frying vegetables;
• cilantro (parsley);

For dumplings:

• 100-130 grams of flour;
• half a cup of milk (water);
• a tablespoon of oil;

• 1 egg;
• a pinch of salt;
• 1-2 cloves of garlic.

Choice of Ingredients

The taste of the soup, of course, largely depends on the broth. Therefore, the most delicious chicken soup is obtained from a young homemade chicken that can be bought on the market.

When choosing a chicken, pay attention to its breast. It should not be too convex or enlarged. If so, the chicken was raised on hormones. Chicken breast should be round. Put pressure on the meat. The pressure dent should heal immediately. This is evidence that the meat is fresh.

The color of the meat of a young chicken should be pale pink, the skin is tender, white, and the fat is pale yellow. The smell should not cause doubts. The skin should be clean, in no case sticky. If you buy chicken in a store, pay attention to the packaging. Well, if it is without damage and water inside.

Cooking sequence

Bouillon and roast

1. Prepare vegetables for broth. Peel the onion and make a cut. Wash the carrot and cut lengthwise into four parts. Cut the parsley root (celery).
2. Rinse the chicken thoroughly under cold running water, put in a saucepan, cover with cold water.
   
   
3. Add onion, sliced ​​carrot, parsley root, peppercorns and bay leaf. Place the saucepan over medium heat and bring to a boil.
   
   
4. When the broth boils, remove the foam with a slotted spoon. Reduce heat slightly and simmer until chicken is fully cooked.
   
   
   

   If you took a young chicken from the market, it needs to be boiled for a little more than an hour. If old, then 2-3 hours. If you have a soup kit or chicken parts from the store, then you will need 40-50 minutes to prepare the broth.

5. Prepare vegetables for soup. Wash and peel potatoes, onions and carrots. Peel the sweet pepper from the seeds, wash the tomato.
6. When your broth is cooked, remove the vegetables from there, we will no longer need them. Place the chicken in a separate bowl to cool. If necessary, strain the broth.
7. Cut the potatoes into small cubes and put in the broth. Boil 10 minutes.
   
   
8. Dip the tomato into the boiling soup for a few minutes. Then take it out and when it cools down a little, remove the skin from it.
9. Put a frying pan on the fire, pour some oil.
   
   
10. Cut the onion into small cubes and send it to a heated frying pan. Pass a little.
    
    
11. Grate the carrot on a coarse grater and send to the onion. Stir.
    
    
12. Cut the pepper into strips, chop the tomato without the skin and transfer it all to the pan. Stir, fry a little all the vegetables.
    
    

Dumplings

Soup

I'm sure you've made a hearty, delicious chicken dumpling soup. Such a soup can be eaten without bread (because it contains wonderful garlic dumplings), or with slices of rye bread. Enjoy.

Dumpling soup video recipe

In this video, wait and a quick recipe for making soup with dumplings. I highly recommend using this guide if you like video instructions.

Read about how to cook deliciously with us by clicking on this link.

cooking options

My mother prepares dumplings for soup a little differently: she mixes one egg with sour cream, salt and soda, then adds about 100 grams of flour and kneads the dough. The dough needs to stand a little (10 minutes), and then you can pinch off the pieces with a spoon and send them to the soup. This is a quick cooking option.

If you want the dumplings to be perfect, uniform in size, roll the same dough 0.5 cm thick and cut it into small squares or shape it into whatever shape you want (for example, make small round balls), and then send it to the soup.

You can also add grated cheese to the dough for dumplings. And also, if desired, you can cook potato dumplings for soup. It also turns out delicious. To do this, boil the peeled potatoes (2 pieces), rub, salt, add softened butter (a tablespoon), flour (5 tablespoons) and an egg. Mix all this well and spread the mass into the soup with a teaspoon (as in my recipe).

Soup with dumplings can be cooked on the basis of any broth that you prefer, vegetable, chicken or meat. Dumplings are put into the soup, usually at the end of cooking. They cook for 5-10 minutes.

Let us know how you make dumpling soup and if you liked my recipe. We are waiting for your letters. Cook with love. I wish everyone happiness.

Many people, especially children, are indifferent to soups. This can be explained by the fact that every day on our tables there are rather monotonous and slightly annoyed soups with potatoes, pasta, rice. And I want variety! In such a case, skillful housewives will need several recipes for making soups with dumplings, which, being original, do not require any special culinary skills. So, do you have flour, eggs, milk, butter for dumplings? Then we open the refrigerator, take out what we have and begin to improvise.

Soup with dumplings - general principles and methods of preparation

Ukrainian dumplings, Belarusian daws, Bavarian dumplings, Italian gnocchi, Czech dumplings - and all these are flour “pillows” or balls (as you prefer) called dumplings.

Today, almost every housewife knows what these same dumplings are - dumplings in the common people, and how they should be boiled correctly, but most continue to make the same mistake, making dumplings from dense dough, consisting only of eggs and flour. Meanwhile, the technology of their preparation is not limited to such a meager set of ingredients.

Dumplings just have to be soft and fluffy. To achieve the desired consistency, milk, cream and, of course, butter are added to the dough along with eggs - butter is better. But this is not all. To give the dish a specific aroma and taste, some people mix finely chopped greens, spices, as well as grated potatoes, cereals and other favorite ingredients into the dough. However, here you should rely on your own taste.

The base (dough) for dumplings should be made immediately before preparing the soup, which can have a very different recipe: be it vegetable or meat, or mushroom soup - dumplings will only brighten it up. They go down a few minutes before the dish is ready, because they boil very quickly. Their readiness is determined by the position in the pan: if they float to the surface, then they are cooked, and you can start eating a delicious, nutritious, fragrant soup.

By the way, who said that dumplings are an ingredient only for soup? Not at all. Many people like to use them in a separate form, boiled and fried with an onion in a pan. But that is another story.

Soup with dumplings - food preparation

The technology for making dumplings is very simple: eggs, butter (cream or milk), salt and flour - this is perhaps the most traditional set of ingredients for making tender, airy, like a cloud, and soft dumplings. It is better to cool the eggs beforehand, it is advisable to sift the flour to enrich it with oxygen (due to this, it will acquire a more “porous” structure), and melt the butter. In addition, if you plan to add milk, cream or other products to the dough, be sure to check their quality and freshness before buying.

Soup with dumplings - the best recipes

Recipe 1: Chicken Soup with Dumplings

Chicken soup with dumplings is a very tasty dish, hearty and light at the same time. It turns out to be very original, thanks to the "pads" of dough, boiled in broth. This soup is especially loved by men. Yes, even if you put more meat!

- one and a half liters of water
- 500 gr. chicken meat
- two onions (medium)
- carrots - two pcs.
- a couple of black peppercorns
- Lavrushka
- salt to taste (spices for chicken dishes to choose from)
- three potatoes
- a bunch of green onions
- dill greens
- a tablespoon of butter
- grows. frying oil
- one egg
- seven tables. tablespoons flour (good stickiness)
- 150 gr. milk
- salt to taste (for dumplings)

Cooking method:

1. Cooking the broth. Let's boil the chicken. When the chicken boils for about ten minutes, we throw in a container a whole onion, coarsely chopped one carrot, parsley, pepper and cook the broth until the chicken is ready.

3. We clean the potatoes, cut them into cubes and throw them into the broth. Boil potatoes for ten minutes.

4. While the potatoes are cooking, finely chop the onion, grate the carrots (or cut into thin strips) and fry the prepared vegetables in a pan (separately, first the onions, then the carrots). Add the roast and meat to the soup. We cook.

5. We make dumplings (they should be cooked before starting the procedure). Separate the yolk and protein. Remove the protein in the cold for a few minutes, and grind the yolk with softened plums. butter and a pinch of sugar. Then we add milk and flour to it in parts. Beat the chilled proteins thoroughly until a thick, strong foam and carefully mix into the dough, trying not to damage the lush structure. So, the base for the dumplings is ready.

6. 5-10 minutes before the soup is ready, with the help of two teaspoons dipped in water, we begin to lower small pieces of dough into the soup (we hook the dough with one, and sharply throw it back into the soup with the other). Do not forget that the dumplings will eventually increase in volume in order, so be sure to take this into account. After the dumplings are “in place”, cook the soup, stirring for another five minutes, throw in the chopped greens and turn off the stove.

Recipe 2: Soup with dumplings and meatballs

No time or desire to stand at the stove for a long time and wait for the meat to boil? Then soup with dumplings and meatballs is just what you need. This dish will become a real lifesaver for a modern housewife.

Ingredients:

- about four liters of water
- four potatoes
- 400 gr. minced meat
- a handful of breadcrumbs
- one bulb
- one carrot
- two eggs
- 100 gr. flour
- to taste dill
- parsley leaves to taste
- spices to taste (salt, pepper, parsley, etc.)
- fat base for frying

Cooking method:

1. Peeled carrots and potatoes cut into cubes (potatoes should be cut into larger cubes) and put in a container of water. We put on the stove and boil until half cooked (about ten minutes).

2. Mix minced meat with a handful of crackers and one egg until smooth, salt and pepper. Then we form round meatballs.

3. To prepare dumplings, mix the egg with flour and salt (add a small amount of vegetable oil). You can also use the dumpling recipe described in recipe #1.

4. Add meatballs to a saucepan with vegetable broth (to carrots and potatoes).

5. Peel the onion, chop and fry until tender. We put it in a bowl with soup.

6. We form dumplings in the manner described above (using teaspoons) and put them into the soup 10 minutes before the dish is ready. Add spices, salt, chopped herbs and, if desired, garlic.

Recipe 3: Cheesy Mushroom Soup with Dumplings

The most unusual combination of ingredients is concentrated in this dish: cheese, mushrooms and flour pads. Dumplings and cheese make the soup very satisfying and nutritious, but at the same time extremely healthy. And all thanks to a valuable dairy product - cheese and mushrooms.

Ingredients:

- one and a half liters of mushroom broth
- 0.8 kg of fresh or frozen mushrooms (any)
- three potatoes (approximately)
- one bulb
- 500 ml milk
- 200 gr. cream (for dumplings)
- four tables. lies. butter
- 200 gr. processed cheese
- vegetable oil
- one egg
- flour
- spices and herbs to taste

Cooking method:

1. We wash the mushrooms, soak them, if necessary, boil them. Boil peeled and chopped potatoes in mushroom broth until tender.

2. From eggs, a pinch of salt, cream and flour, we make a thick, but soft and sticky dough. Cut the onion, fry it, then add boiled mushrooms with butter to it and also fry over high heat for two minutes.

3. Crush the boiled potatoes right in the pan, then put the overcooked mushrooms with onions, add milk and spices. Bring to a boil. Then we throw dumplings into the soup.

4. Cut the melted cheese into small cubes, and after the dumplings have floated to the surface, add it to the soup. Cover the pot with a lid and turn off the stove. Let the soup brew for ten minutes. Now you can serve. Bon Appetit everyone!

- In Belarus, to give the dumplings a special juiciness and piquant taste, a small piece of salted or smoked bacon is pressed into each "pampushka" before boiling, usually without a skin;

- Butter gives the dumplings a special delicate texture, so it should be added to the dough without fail, even if the recipe is silent about it;

- Dumplings will turn out much softer if, in the process of their preparation, some part of the flour is replaced with semolina;

- It is better to make dumplings small in size, ideally the dough should fit into half a teaspoon, because during the cooking process the “pads” boil and increase in volume by two to three times.

Tired of the same type of soups with potatoes or rice? Diversify the menu and cook a delicious soup with dumplings. A minimum of time, affordable products and a hearty first hot dish decorates the dining table. TOP-4 recipes and video recipes.
Recipe content:

Dumplings are small flour balls that have different names in different countries. In Ukraine - these are dumplings, Belarus - jackdaws, Germany - dumplings, Italy - gnocchi, Czech Republic - dumplings. Today every housewife knows how to cook them. However, many make the main mistake - they make them from a dense dough, which consists of the main ingredients: eggs and flour. Although the technology of their preparation is not limited to such a meager set of products. Let's figure out how these little "koloboks" are prepared.

How to cook dumplings for soup: secrets and subtleties

The technology for making dumplings is very primitive: eggs, butter, milk or cream, salt and flour. That's the whole meager set of products for making airy and soft dumplings. However, in order for them to be tender, some subtleties must be observed.

• To make dumplings soft and fluffy, you need to add butter, milk or cream to the dough.
• Add melted butter. It is desirable to always introduce it into the dough, even if the recipe is silent about it.
• Refrigerate eggs before using.
• It is advisable to sift the flour so that it is enriched with oxygen. Then the products will have a porous structure.
• Dumplings will be softer if part of the flour is replaced with semolina.
• You can add a refined taste to products by adding finely chopped herbs, spices, seasonings, garlic passed through a press, etc.
• The dough should be made immediately before preparing the soup.
• The dumplings are dipped into the soup a few minutes before the dish is ready, because. they cook very quickly.
• Their willingness to understand is very easy. If they float to the surface of the pan, they are cooked.
• The size of the dumplings should be small. Ideally, if the dough takes half a teaspoon, because. in the process of cooking, the "pillows" will boil and increase in volume by 2-3 times.

It should be noted that dumplings are not only a delicious ingredient for a nutritious and flavorful soup. Many people like to use them separately, first boiled, and then fried with an onion in a pan.

How to make dumplings for soup: a classic recipe

Dumplings sound attractive, have a delicate taste, and cook quickly. How to make them so that the first dish is tender and fragrant? Follow the simple process described below, and then the "dumplings" will be soft and will please with their result.

• Calorie content per 100 g - 51.8 kcal.
• Servings - 2
• Cooking time - 15 minutes

Ingredients:

• Flour - 4 tbsp.
• Eggs - 1 pc.
• Butter - 2 tbsp.
• Milk - 2 tablespoons
• Salt - a pinch

Step by step cooking dumplings for soup:

1. Separate the eggs into whites and yolks.
2. Send the first to the refrigerator, and pour milk into the yolks and beat with a whisk.
3. Melt the butter in a water bath without boiling and stir.
4. Combine the protein with salt, beat with a mixer and add to the dough. Stir gently so that the whites do not fall off.
5. Pour the flour into the liquid base and knead the dough.
6. Take the dough with a teaspoon and form "pillows". Dip them in boiling broth or water and cook for about 2 minutes.

For a healthy and proper diet, doctors recommend that you always consume the first hot liquid meals daily. One of the many such options is chicken dumpling soup, which any novice housewife can cook.

Ingredients:

• Chicken legs - 0.5 kg
• Water - 2 l
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Flour - 100 g
• Eggs - 1 pc.
• Milk - 2 tablespoons
• Salt - 1 tsp or to taste
• Vegetable oil - for frying onions
• Greens - to taste

Step by step cooking chicken soup with dumplings:

1. Dip the washed legs in boiling water and cook for 1.5 hours over low heat. Salt for 15 minutes before cooking.
2. Strain the finished broth through a fine sieve.
3. Add peeled and chopped potatoes, grated carrots and onions sautéed in vegetable oil to the broth.
4. While the cooking process is in progress, proceed to the dumplings. Beat the egg with a whisk and pour in the milk. Mix and add sifted flour. Knead the dough to a homogeneous consistency.
5. Form dumplings with a teaspoon and drop them into the boiling soup when the vegetables are already soft.
6. Boil them for 5 minutes and turn off the heat.
7. Add chopped herbs, salt and pepper.
8. In each serving, put a chicken leg, a small portion of vegetables with dumplings and pour in the broth.

Making dumplings for pea soup is not difficult. For this recipe, you will need a standard set for small dumplings and peas. The latter can be fresh, canned, frozen or dried. Most often, crushed dried is used, so we will cook soup with it.

Ingredients:

• Dry peas - 100 g
• Potato - 1 pc.
• Chicken drumstick - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Flour - 100 g
• Butter - 3 tbsp.
• Eggs - 1 pc.
• Salt - 1 tsp or to taste
• Black ground pepper - a pinch

Step by step preparation of pea soup with dumplings:

1. Pour peas with water in a ratio of 1: 2 and leave to swell for 2 hours.
2. Wash the chicken leg, cover with water and put on the stove. Boil, add the onion, salt and cook under a closed lid for one hour.
3. Then add the soaked and washed peas and continue cooking.
4. After 15 minutes, put the peeled and chopped potatoes with carrots.
5. Prepare the dumplings. Whisk eggs with salt and melted butter. Add flour, a pinch of salt and knead the dough.
6. When the peas and vegetables are ready, drop the formed dumplings with a teaspoon and cook them for 5 minutes.
7. At the end of cooking, season the soup with ground pepper and chopped herbs.

The recipe for making milk soup with dumplings has been familiar to many since childhood. It has certain advantages, such as lightness and simplicity, nutritional value and availability of products.

Ingredients:

• Milk - 500 ml
• Butter - 1 tbsp.
• Flour - 80 g
• Sugar - 1 tbsp
• Salt - 0.5 tsp or to taste
• Eggs - 1 pc.

Step by step preparation of milk soup with dumplings:

1. Combine eggs with flour and a pinch of salt. Pound the mass so that there are no lumps.
2. Boil the milk and reduce the heat.
3. Immerse the dough in boiling milk with a teaspoon. Stir the dumplings occasionally so they don't stick to the bottom.
4. Add sugar, a little salt and cook the soup for 10 minutes.
5. Add butter and stir to melt.
6. Serve soup immediately after cooking. Usually cooked in one sitting.

This step-by-step recipe for chicken broth vegetable soup with tender dumplings will tell you how to cook the first course using a slow cooker. This valuable culinary assistant will help you quickly cook delicious food.

Ingredients:

• Chicken breast - 1 pc.
• Potato - 0.5 kg
• Carrot - 1 pc.
• Onion - 1 pc.
• Eggs - 1 pc.
• Flour - 2-3 tbsp.
• Salt - 1 tsp or to taste
• Ground black pepper - a pinch
• Greens (any) - to taste

Step by step cooking soup with dumplings in a slow cooker:

1. Cut the chicken breast into pieces, pour 3.5 liters of water, add the peeled onion and turn on the slow cooker to the “normal cooking” mode. Close the bowl with a lid. Boil the contents, salt and cook for half an hour. With intense boiling of the liquid, switch the multicooker to the "soup" mode.
2. After 20 minutes, put the peeled and diced potatoes into the broth.
3. Then add peeled and grated carrots.
4. Simmer the vegetables until almost tender, about 15 minutes.
5. For dumplings, mix an egg with 1 tbsp. water. Salt and pepper. Pour flour and knead the dough to the consistency of thick sour cream.
6. Drop the dumplings into the boiling soup with a teaspoon. The dough should easily move away from the cutlery.
7. After boiling, boil the dumplings for 2 minutes.
8. Add finely chopped greens. Adjust the taste with salt and pepper. Turn off the slow cooker and leave the soup to infuse for 10 minutes.