Vegetable Soup with Chicken and Green Dumplings
An amazingly delicious soup, the highlight of which are the dumplings with herbs. I recommend using parsley, but any greens will work. The set of vegetables can be changed according to your preference. The ingredient calculations are for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- chicken 1 kg
- potato 700 g
- bell pepper 150 g
- carrot 150 g
- onion 150 g
- tomatoes 300 g
- salt
- pepper
- vegetable oil
- egg 1
- milk 50 ml
- flour 100 g
- greens to taste
- salt
Instructions
Step 1 of 19
Cut the chicken into pieces.
Step 2 of 19
Place in a pot, cover with water and add a pinch of salt. Cook for 45–50 minutes.
Step 3 of 19
Finely chop the onion.
Step 4 of 19
Grate the carrot using a medium grater.
Step 5 of 19
Dice the tomatoes.
Step 6 of 19
Remove seeds from the pepper and dice it.
Step 7 of 19
Sauté the onion in vegetable oil.
Step 8 of 19
Add the carrots to the onion and sauté together.
Step 9 of 19
Peel the potatoes and cut them into cubes.
Preparing the dumplings
Step 10 of 19
Finely chop the herbs.
Step 11 of 19
Lightly beat the egg.
Step 12 of 19
Pour in the milk and stir.
Step 13 of 19
Add the herbs to the mixture.
Step 14 of 19
Stir in the flour and a pinch of salt. The batter should be of medium consistency: neither too thin nor too thick.
Step 15 of 19
Add the potatoes to the pot. Cook for 5–7 minutes.
Step 16 of 19
Add pepper.
Step 17 of 19
Add the tomatoes.
Step 18 of 19
Add the sautéed onion and carrots. Cook until the potatoes are done.
Step 19 of 19
Using a teaspoon, drop portions of dough into the boiling broth. Keep in mind that the dumplings will increase in size, so do not make them too large. I use ½ tsp of dough. Cook for 5–7 minutes. Season with salt to taste at the end.