Chicken Soup With Dumplings

In winter after coming home soaked because it is raining heavily, there is nothing better than a chicken soup. And if it also has stumbling blocks, then much better. And if it is a chicken soup with dumplings, dumplings with spices, it is second to none.

Here we teach you how to make chicken soup with dumplings, so  you can take care of your family on those rainy days when you just want to snuggle up and have something warm.

Chicken soup with dumplings

Ingredients:

For soup:

• Any piece of chicken cut into cubes.
• Garlic.
• Onion.
• Celery.
• Carrot.
• Chicken broth (1 l).

For the dumplings:

• Flour (135 g).
• Yoghurt.
• Butter in cubes (21 g).
• Yeast (6 g).
• Bicarbonate (1 g).
• Salt (3 g).
• Dried spices.

Utensils:

• A deep saucepan.
• A bowl.

preparation:

1. In a saucepan with a drizzle of oil, sauté the minced garlic, finely chopped onion, diced celery and sliced ​​carrot,  until the onion is tender and transparent.
2. Add the chicken, the broth and bring to a boil.
3. Meanwhile, in a separate bowl, mix the flour with the salt, yeast, baking soda and spices.
4. When well mixed, add the butter and work the dough with clean hands, until the largest chunk of butter is the size of a pea.
5. Add 2/3 of the yogurt and mix until smooth.
6. If the pasta is too dry, add more yogurt. If it is too wet, add more flour.
7. When the dough can be worked without sticking to your hands, knead it well and form small balls with it.
8. When the soup that was in the saucepan boils, add the balls.
9. Once the balls double in size and are floating, remove the soup from the heat and serve.

Data of interest:

• Difficulty: easy

• Preparation time: 45 minutes
• The spices used for this recipe can vary depending on what’s in the pantry, although the most common are often oregano, parsley, basil, sage, and mustard.

Chicken soup with flour dumplings

Ingredients:

For soup:

• Large chicken chopped into small pieces.
• A head of crushed garlic.
• Julienne large onions.
• Leek cut into thin slices.
• Celery.
• Grated carrots.
• Zucchini cut into small cubes.
• Chopped sweet peppers.
• Chopped chives
• Cilantro and parsley.

• Salt.
• Pepper.
• Peppers.
• Cumin.
• Oregano.
• Water (2 l).

For the dumplings:

• Cornmeal.
• Tomato paste.
• Two eggs
• Red sweet chili pepper.
• Powdered cumin.
• Lemon zest.
• Sunflower oil.
• Salt.
• Pepper.
• Peppers.
• Cumin.
• Oregano.
• Warm chicken broth.

Utensils:

• A bowl.
• A pan.
• Wooden spoon.

preparation:

1. In a saucepan, sauté the onion, garlic, chili, celery and leek.
2. Add the chicken and cook for 5 minutes.
3. Add the water and bring to a boil, occasionally  removing the foam that forms on the surface of the pot.
4. Boil for 30 minutes.
5. Meanwhile, mix the flour, tomato paste, eggs, red pepper, cumin, lemon zest, oil, spices and the two cups of chicken broth in a bowl and mix well until smooth. consistency of crumbs.
6. Make balls with this dough and add them to the soup when the 30 minutes have passed.
7. Boil for 10 more minutes until the dumplings float in the soup.
8. Add the zucchini and carrot and cook for 3 more minutes.
9. Remove from the heat and add the spices.
10. Let stand for 10 minutes before serving.

Data of interest:

• Difficulty: medium
• Preparation time: 50 minutes

Now your soups will have more consistency and a different touch. Try making the chicken dumpling soup and enjoy.