chicken soup with dumplings Light chicken soup with dumplings - the perfect firsta dish that remains relevant at any time of the year: cold winter, and hot summer. He is very nutritious and at the same time not too heavy for the stomach, such a dish will please both an adult and the fastidious in eating babies. It is great not only for a modest family dinner, but also for meeting guests. If friends or relatives unexpectedly come to your house, you can please them with a hot, fragrant soup with chicken and greens, all the more, its preparation takes a minimum of time. Each recipe is a separate story with its own ingredients, nuances and culinary delicacies. Today we will share with our readers the most intimate - we'll tell you how to cook a delicious first dish in just half an hour.

Vegetable soup with croutons on chicken broth

The first recipe can be safely called dietary. Broths, cooked from pork, beef and especially lamb, are made rich and rather fat. While chicken soup is something light and completely weightless. It is better to use poultry: it is more useful, and the broth from it is much more delicious. We will make the first dish exclusively with vegetables, but if desired, you can add to it pieces of boiled meat - lay them directly in each serving. Serve with garlic dumplings or croutons. Ingredients:

  • 300 grams of homemade chicken
  • 150 grams of fresh champignons
  • 120 grams of carrot
  • three or four pinch of common salt
  • 20 grams of fresh greens
  • bulbous bulb
  • 16 milliliters of vegetable oil
  • one and a half liters of purified water

Dough for dumplings:

  • oil (meaning vegetable) - 25 milliliters
  • 1/2 cup water (can use chicken broth)
  • 75-80 grams of semolina
  • salt - at your discretion

For toast:

  • 1/3 of a fresh loaf or bread
  • olive oil - two large spoons
  • Oregano, rosemary or other dried seasonings

Cooking method: First, remove excess chicken from the chicken, place it in a ceramic pan and pour it with water. Put on a quiet fire and bring to a boil, lightly salt the broth and do not forget to remove the foam from it, otherwise the soup will turn cloudy. Meanwhile, take care of the remaining ingredients: remove the carrot from the carrot and chop it in thin circles. Peel the cut on the middle half rings. As you know, the vegetable is quite sharp, so that during the preparation of the dish not to utter a single teardrop, use the following advice. So, first cut the onion into two parts, then hold them in icy water, and the knife also cool under the tap. Then boldly proceed to cutting the product. Now remove from the mushrooms an extra film and cut them with plates of medium thickness. Preheat the sauté pan with butter, pour the carrots into it, fry on minimum heat until the color changes. Then add the onion, stirring regularly, hold the dishes on the stove for another two minutes. Now enter the mushrooms and a little salt, keep cooking. When all ingredients are soft and juice is released, turn off the fire. For this soup, we take the recipe for dumplings from semolina, but there are many other options that we will consider later. So, boil the salted water in a saucepan (take half a glass), as soon as the liquid starts to boil, remove it from the plate and, without stopping stirring, pour the mango into the dishes. Remember, the movements should be very fast, in the end you will get a custard batter. Roll it into a thin layer, from which form the dumplings. The recipe has come to an end, it remains to combine all the ingredients together. To do this, put boiled vegetable broth into boiling chicken broth and continue to cook the food on minimum fire. It is recommended to add a little spice to the fragrance, for example, black peppercorns or favorite dried seasonings. After about ten minutes, put the dumplings in the dishes and cook the food for a further maximum of seven minutes until the products come up. Now, as little as possible, chop the fresh herbs and add it to the soup immediately before turning off. As for the chicken: if you decide to serve soup with meat, get the carcass, disassemble it for fibers and put them in each serving. Then pour the fragrant dish on plates and serve it to guests. A great addition to the meal will be garlic pampushki. There is another option - make croutons. The recipe is very simple: cut the fresh bread into cubes of the same size. Then sprinkle them with dried seasonings, for example, rosemary or oregano, and fry in a saucepan with preheated olive oil. If desired, grease the toast with garlic, it will give the products a special flavor. Bon Appetit! chicken soup recipe with dumplings

Chicken soup with vegetables and dumplings

This time, the dough test for the dumplings will besignificantly different from the previous one. If in the first case we made them from a manga, now for the preparation of products you need milk and wheat flour. In addition, the soup itself will be more nutritious due to potatoes, vegetables and tender chicken meat. You will see, he not only satisfies hunger, but also cheers up. This light dish is an excellent occasion to gather the whole family at a common table. After all, nothing brings together like a hearty, delicious meal. So we wish you a pleasant appetite! Ingredients: For broth:

  • salt
  • 1500 milliliters of cold water
  • 500 grams of homemade chicken (if you want to save, take a special soup set, it is cheaper than a whole carcass, but nevertheless it also has meat)
  • one onion
  • carrot

For soup:

  • a few peas of sweet pepper
  • 100 grams of carrot
  • 150 grams of potatoes
  • two laurel leaves
  • vegetable oil - needed for roasting
  • seven sprigs of fresh dill
  • 90 grams of onions

For dumplings:

  • egg
  • fifteen milliliters of butter (pre-melted creamy product)
  • seven large (without top) spoons of white flour
  • a pinch of salt
  • 130 milliliters of milk (for lack of such, slightly change the recipe by adding ordinary water to the dough)

Cooking method: To make chicken soup with dumplings a fragrant and tasty, first you need to make a rich broth. To do this, we recommend buying poultry. Note that it will have to be cooked for much longer than the usual store, but the dish will be more appetizing and useful. In addition, the meat of a domestic chicken is always much more tender. If you want to save money, buy a special set for soup, consisting of giblets. Now let's get down to business: so, rinse well and dry the carcass, pluck it and put it in a pot of water. Cook over medium heat, remembering to periodically remove the foam. Throw a few pinch of salt in the dishes, stir. Place a pre-cleaned onion and carrot. Note, it is not necessary to cut vegetables, they must be whole. Add the fragrant pepper and a few laurel leaves to the broth, reduce the flame of the burner and continue to cook for at least another half an hour. On average, cooking a broth from a domestic chicken takes about 45 minutes. Try the meat to taste, if it is soft and tender, then the bird is ready. Remove it from the dishes, separate the meat from the bones, then stretch it with your hands onto the fine fibers. Whole vegetables you will no longer need, so take them out of the broth and discard. Now cut off the peel from the potatoes, chop it with thin straws and pour into a saucepan. Cook for another ten to twelve minutes with minimal boiling. If you want to prepare your loved ones a hearty, but at the same low-fat first course, then this recipe will do just fine. The undeniable advantage of the dish is its simplicity: to make soup, it is not necessary to be a great chef with a lot of experience - it is enough to love cooking and follow the instructions given. So, move on: peel carrots and onions, after the first cut with straw or grate, and repeat the product with semicircles. Heat a frying pan on a small fire, heat it, then add oil. As soon as it starts to hiss, pour the onions into a bowl and fry it for no longer than three minutes. When it brightens and becomes more transparent, add carrots and continue to extinguish the mass, constantly stirring it. The resulting frying is poured into a pot of potatoes and dipping the dumplings. To your taste, salt and pepper the soup. At the very end, enter into it boiled meat and finely chopped dill. If desired, you can replace the latter with parsley. Cover the dishes with a lid and allow the dish to stand. With such a soup, the meal will be guaranteed to be successful, and your loved ones will be satisfied and satisfied. We specially give the recipe for the dumplings last, because they can be made in advance, say, a few hours before the preparation of the food itself, or quickly douche while broth is being cooked. Here, every mistress acts at her own discretion. The procedure for kneading the dough is very simple: separate the yolk from the protein, the latter into the refrigerator. Butter slightly melt, then combine it with the egg yolk and carefully rub the ingredients with a conventional fork. Now start to gradually introduce into them warm milk. Periodically mix the products, then pour out the sifted flour. Work with a whisk and knead an elastic, moderately elastic dough. Attention, it should not be liquid, otherwise you just can not cope with dumplings - they will disintegrate. The resulting mass of salt, then in a separate bowl whip pre-cooled protein. When it increases in size and looks like a thick, thick foam, put it into the dough. Gently mix the mass, lifting it with a whisk from the bottom up. Some landladies make dumplings with their hands, but we suggest using another way: take two spoons, moisten them in cold water. After one, draw a little dough and throw it into the pan with soup with a sharp movement with the help of a second cutlery. Keep in mind that the products increase during cooking, so do not gain too much weight. After adding the dumplings to the soup, cook the dish for about five more minutes until the items come up. Then enter the greens, chicken and let them bite into it. We hope that this recipe will be "prescribed" in your cookbook for many years. chicken soup with dumplings

Soup with dumplings on water

Whichever recipe for chicken soup you get inhands, the principle of cooking dishes is the same in all cases. The main thing is to cook the aromatic broth, chop and fry the vegetables, put them into the dishes and at the very end add the dumpling to the dumplings. The latter are made from semolina or flour. The previous recipe was based on milk, but this time we'll make dough products mixed with water. If you want the dish to be rich, rich and thick enough, put potatoes into it. Otherwise, limit yourself to only vegetables and dumplings, then the soup will come out easy and gentle. Ingredients:

  • one carrot
  • half chicken breast (can also use fillet or ham)
  • 100 grams of white onion
  • ten to fifteen milliliters of olive oil or other vegetable oil
  • salt
  • leaves of dried laurel - if desired
  • fresh greens - for decoration
  • allspice


  • egg
  • 1/3 (or slightly less) a glass of flour (be sure to sift the product in advance)
  • two to three grams of sea salt
  • seven large cold water spoons

Cooking method: The recipe for this soup is very simple, so it is ideal for young housewives who only learn the basics of culinary art. Follow the instructions, cook with your soul, and then your dish will go to glory. We did not add potatoes, but if you want you can take two or three small pieces of this vegetable. The food will turn out to be more dense and satisfying. Do not forget about the spices: a few peppercorns and laurel will add to your creation an appetizing aroma and incredible taste. Now let's get down to business. Let's start with the simplest: carefully pinched and washed chicken put in a pot of water. Lightly salt the liquid and put it on a slow fire. Wait until it boils, by the way, always periodically remove the excess foam from the broth. Note that the bird bought in the store is brewed from 20 minutes to half an hour, but the domestic chicken is a bit longer. Consider this, having decided to master this recipe in practice. In order not to waste precious time, engage in vegetables. Remove the bulb from the bulb and cut it into thin semirings. Peel the carrots with medium cubes. Then send both ingredients to a heated frying pan with butter, fry with regular stirring until they change color and soften. On average, the procedure will take about four minutes. By this time the chicken should already be cooked: remove it from the dishes, separate the meat and disassemble it into thin fibers. Then again, return to the pan, add the fried vegetables to the boiling broth, salt it, orienting itself to your own taste. Leave the food to cook for about ten minutes, so that it does not spill out of the dishes, turn on the fire for a minimum. Remained the smallest thing - to blind the dumplings, for this it is necessary to mix the dough. If in the previous version we added milk to it, now we will change the recipe, which will save a little, and take the water. Salt the liquid, then put the egg into it and stir it vigorously with a whisk. Then in a separate bowl, sift the flour and gradually, in small portions, pour it into the egg mixture. Work with a fork to get rid of clots. In the end, you should form a sticky, moderately dense mass. If necessary, lightly dilute it with water. To lay the dumplings in broth, take one tablespoon, moisten it in water, then dial 1/3 of the dough and with the help of the second appliance, push it into the soup. After you finish, cook the dish for another five minutes. Once the items have floated to the surface, you can turn off the hotplate. Wait until the food sufficiently cools, then pour it over the portioned bowls and sprinkle with chopped herbs: dill, green onions or parsley. By the way, in some countries dumplings are used even as an independent dish. For example, in Belarus they are first cooked, and then fried with onion and bacon. The food is served to strong alcoholic beverages. soup with chicken dumplings

Soup with chicken broth with celery, vegetables and dumplings

Even the most, it would seem, usual dish canchange beyond recognition. The main thing, as they say, would be a desire. Right now, we offer to evaluate the next recipe - soup with chicken dumplings. Yes, yes, you did not hear. At this time, the products themselves will not be made from flour, but from a bird. You'll see, the food will be very appetizing. So carefully study the instructions and get down to business. Remember, cooking is subject to everyone! Ingredients:

  • 70 grams of sweet pepper (preferably Bulgarian)
  • one chicken breast on a bone
  • three liters of purified water
  • 150 grams of root celery
  • carrots - one piece
  • five branches of fresh onion
  • 100 grams of young cabbage (if desired, add a little more)
  • two or three cloves of garlic
  • Salt and ground pepper - at your discretion
  • 20 grams of fresh or frozen dill

Cooking method: Before you start right away, remember a little advice. If you do not want to fuss with meat for a long time, separating it from bones, buy a ready-made fillet, then you will only have to cut it. Chop the product with a knife or special hammer, as a result, the chicken should turn into mass. Connect it to the egg, and here, pour a pinch of salt and freshly ground black pepper. Thoroughly rub the ingredients with a fork, then add fresh chopped greens to them. Wash the mince with your hands so that there is not a single lump left in it. By the way, if you used a home or shop whole chicken, then after the cutting will remain bones and skin. Put them in a saucepan and pour water, turn on the fire for medium power and bring to a boil. Periodically remove the foam. As soon as the liquid begins to boil, salt it and reduce the flame. Those who have purchased a ready-made fillet can make soup on water or add to it a pre-cooked meat broth. Now clean the washed and dried vegetables, chop the onion into medium cubes, and grate the carrot finely. Celery cut into small pieces, and cabbage - thin strips. From the Bulgarian pepper take out the core and seeds, cut it into cubes. When you notice that the broth is ready, pour the carrot into it, and in ten minutes - all the other vegetables. As you can see, we add them in fresh form, because then the dish turns out to be more useful (all vitamins are preserved) and dietary. All the same, frying the products in the oil gives soup extra calories and fat content. A few more minutes, and you will be able to evaluate the result of your work. It remains to weld the dumplings, for this type a little dough into the spoon, then press it on top with the second cutlery to make a beautiful, smooth product. Put it in boiling water and in the same way form the remaining dumplings. Cook them from ten to fifteen minutes, when they come up, put them in a pot of soup. As you can see, we prepared the dough products in a separate bowl, however, if desired, you can add them directly to the dish. By the way, so that the mass does not stick to the spoons, soak them in ice water. Now chop the fresh onions and greens as thinly as possible, remove the husks from the garlic and crush it with a press. Five minutes before the end of the culinary procedure, pour the ingredients into the soup. The first dish, the recipes of which we examined today, is very satisfying and at the same time easy, especially if you make it with fresh vegetables, that is, not frying them in oil. There are a lot of variants of the dish: dumplings can be made from dough, mixed on a mango, on flour with milk or on water. Some put in the dish only carrots and onions, others supplement it with celery, sweet pepper, boiled eggs, mushrooms: champignons, oyster mushrooms and others. Soup is served with bread, garlic dumplings, crackers. So, as you can see, cooking is quite extensive, there is always room for imagination in it. Therefore, develop together with us, learning all the new and new recipes.