Ingredients
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Chicken – 1
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Allspice – 1 berry
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Eggs – 1
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Sunflower Oil – ⅔ cup (150 ml)
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Bay Leaf – 1
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Wheat Flour – 1 cup (125 g)
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Water – 1 tbsp
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Salt – to taste
Recipe
When I was a kid, my mother always made me a light homemade chicken soup when I caught a cold. The immune-boosting dish quickly got me back on my feet. Now I make it for my kids. My family loves chicken soup with dumplings. The recipe doesn’t require much effort and it turns out light but satisfying.
I try to use only organic chicken. The broth turns out rich and healthy. You can also add vegetables, but we prefer the simple version. Dumplings make the dish more filling. In winter, this soup is a godsend for all parents.
Steps
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1
Done
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Place the whole chicken in a pot and fill it with water so that it covers the chicken about three fingers higher. Bring to a boil, remove the foam. |
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2
Done
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Add pepper and salt. Cook over low heat for 2 hours, keeping a loose cover over the soup. Add the bay leaf 10 minutes before the end of cooking. Remove the bones from the chicken. Strain the broth into a clean container. |
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3
Done
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Sift the flour and salt on the working surface. Make a dent in the center and crack in an egg. Add in ice water and knead the dough (for 5–7 minutes). Set aside for 20 minutes. |
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4
Done
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Shape the dough into ¾-inch (2 cm) thick sausages. Cut them into ⅔-inch (1 ½ cm) thick pieces with a sharp knife. Heat the oil in a pan and fry the dough in batches until golden brown. Place the fried dumplings on paper towels. |
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5
Done
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Boil the broth before serving, pour into bowls, add the chicken and dumplings to each serving. Top off with herbs if desired. |
The whole family will love the healthy and nutritious broth. To be honest, I always cook it before the holidays. In the morning, this soup brings you back to life. Besides, it's delicious!
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