Soup with dumplings on chicken broth: recipe

Soups based on chicken broth, always come out easy and very tasty. This is ideal for dietary and low-calorie meals, especially if it is not supplemented with any pasta. You can cook this soup with any seasonal vegetables, such as carrots, pumpkins, zucchini, celery, greens or mushrooms. Summer is delicious, fresh and easy. For a more satisfying option, you can make soup with dumplings on chicken broth, which creates a lot of room for culinary experiments.

Which meat to choose for broth?

The pledge of a good and tasty broth is fresh meat. Nothing compares to the taste of a poultry, the soup made from it is simply terrific, but the opportunity to acquire it, and even more so, not everyone has. Therefore, most often we buy store chicken grown on poultry farms. Choosing it in the market or in a store, it is best to give preference to fresh, chilled, preferably buying from a reliable seller. The meat of a healthy and fresh bird should be light pink or white, the skin is thin and not damaged, there should be no mucus on the surface. Of course, you can also use a frozen carcass. In this case, it must first be thawed at room temperature. Frozen meat often loses its texture, ice crystals break fibers, and the taste of this changes, and not for the better, besides, some unscrupulous manufacturers purposefully pump the carcass with water, which, incidentally, can be seen with the naked eye, according to the numerous punctures on the skin . This leads to a significant weight loss during thawing.

Brew entirely or in parts?

Cook chicken soup is not difficult at all, even a beginner mistress can cope with this. But there are several nuances that are worth knowing. Cooking broth is best from a whole chicken, and not from wings, breasts or backs. The carcass should be rinsed first in cold water, carefully, so that no blood clots remain, since this will prevent further transparency.

For a chicken weighing about a kilogram, you need 5 liters of water. Meat is laid in cold water, and then brought to a boil. Formed on the surface of foam is not necessary to remove, because then it will still settle, and the broth will have to be filtered. Do not allow a strong boil, the surface should only slightly shake. Preparation on average takes about an hour or a little more. Approximately at the same time, you can lay vegetables and spices. The best addition to the chicken broth will be onions, carrots, celery. Vegetables are best not to cut, and cook whole, then remove.

If you want to get broth of deep amber color, then carrots and onions (whole) should be lightly baked to a ruddy crust in a frying pan without oil and then used for soup.

From spices, give preference to not too intrusive tastes, for example, you can use black peppercorns, dill, parsley. In this case, bright and fluffy greens can be left for filing, and the stems are cooked in broth. From sweet-scented pepper or cloves it is best to refuse, as they will break the tender taste of the chicken.

After the meat is ready, the broth is removed from the fire. The chicken is removed, allowed to cool slightly and divided into portions. Broth carefully filter - this is an excellent basis for cooking chicken soup with chicken dumplings (or knelami).

How to cook dumplings for soup?

Dumplings are a traditional European invention, very nourishing flour products, popular not only in soups, but also as a separate dish, for example, as a side dish for meat. Czech dumplings or Ukrainian dumplings are their direct relatives. Most of all in our country potato dumplings are popular , which will be an excellent addition for a light vegetable soup on chicken broth. Let's consider some variants of their preparation, and also кнелей from chicken meat. If you touch the question of how to prepare dumplings for potato or chicken soup, from a dough, then there are a lot of options, each hostess picks up to your taste. Someone prefers to use raw potatoes, but someone boiled. And the one and the other option has the right to exist. But in any case, the soup with dumplings on chicken broth will turn out very satisfying.

Dumplings from boiled potatoes

It is necessary to boil from a dozen peeled large potatoes to the full. Water drained and crushed in a mash, let cool. Then add three chicken yolks, a half cup of flour, salt and knead a homogeneous dough. Roll it into a tourniquet and cut into small pieces - this is the future dumpling, which must be boiled in salted water for 5-10 minutes, and then add 3-4 pieces to the plate. Soup with dumplings on chicken broth perfectly diversifies the lunch menu and will become almost the most beloved.

Dumplings from raw potatoes

The second option involves the use of raw potatoes. To do this, it should be rubbed on a fine grater and properly wrung out of excess liquid. Then add half a cup of hot milk, a glass of flour, one egg, salt, pepper to the mass and knead the dough. In boiling water gently lower the spoon-shaped dumplings and cook until ready for about 6-7 minutes.

Diversify these dumplings can be various fillings: from mushrooms, cheese, chicken minced meat. Only previously all the ingredients must be boiled and passed through a meat grinder or finely chopped. Soup with potato dumplings on chicken broth like children and will please adults, very nutritious and richly perfect for a winter dinner.

Chicken dumplings

They are called knels, meatballs, dumplings, but the essence remains unchanged. To cook them, you will need chicken fillet (breast). You can separate it from the whole carcass, which is intended for broth. Meat must be turned into minced meat, then add onions, spices and one egg. Then two options are possible. From it you can dodge meatballs, and then dip them into broth and cook until ready. Either form a spoon with a knife and bake them in the oven, and then spread out on plates with a ready-made soup. In any case, it turns out to be excellent in taste and original in appearance soup with dumplings. Step-by-step cooking recipe will help to make everything right and to please the home with a delicious lunch. From the additions, no one will refuse!

Chicken soup with dumplings: recipe

To begin with it is necessary to use the simplest recipe, and only then to start culinary experiments. The skin is best removed and not used when feeding. So, given that the chicken is already cooked, the dumplings are cooked and the broth is filtered, proceed to "assembling" the soup. Ready chicken carcass must be divided into pieces and gently remove the meat from the bones, adding everything to a separate dish. In the future, it will have to be broken down into plates in batches. Soup with dumplings on chicken broth can be prepared in two simple ways.

Option one: carrots and celery were already brewed in broth

From raw vegetables only potatoes and onions are needed (green can be), since the boiled already gave all its flavor, it will not be needed anymore. Ready carrots and celery should be crumbled and put aside for a while to the side. Peel potatoes, cut into cubes and put in a boiling broth, cook until half ready, then add finely chopped onion and cook for about five minutes. Remove the soup from the fire, add carrots and celery. Stir well, allow to stand for five minutes and then pour over the plates, not forgetting to put chicken, dumplings and sprinkle with greens.

This soup is good because you can add any vegetables to taste: Bulgarian pepper, zucchini, tomatoes, color or brussels sprouts, pumpkin.

Option two: if there is only chicken broth

Given that the broth from the whole chicken is about four liters, it is best to divide it into two portions, especially since it will be perfectly stored in the refrigerator and the next day it will be possible to cook fresh soup or cook on its basis a sauce for dinner.

So, in this case, all vegetables (at a rate of two liters: one carrot, 2-3 potatoes, one onion, bell pepper, celery, you can add a pumpkin 200-300 g) must be cleaned and cut into cubes.

Next, chicken broth to bring to a light boil, add carrots and cook for about 3-4 minutes, then lay the potatoes (pumpkin), celery and cook until the vegetables are ready. Approximately five minutes before the end of cooking, add a finely chopped onion. Having removed from the fire, it is necessary to give the soup a little to stand and only then to serve in the manner, as in the first case.

Prepare chicken soup with dumplings in a multivark or on a stove is easy enough, it does not take much time, and it definitely will appeal to the soul and taste of the household. The economy in the set of products, minimum calories and maximum enjoyment is an excellent combination.