Chicken soup with dumplings. This soup is sure to enjoy the whole family and diversify the daily menu. Cooked very simple and available products, which are always at hand.
INGREDIENTS
Chicken pieces -500gr.
Water -2,5l.
Salt -1ch.l.
Bay leaf -1pc.
Carrot 1 piece.
Onion 1pc.
Potatoes -4 pcs.
For the dumplings:
Egg 1pc.
Milk -50 ml.
Sol -1 / 3ch.l.
-80-100gr flour.
COOKING METHOD
To start a decoction chicken broth. The pan pour 2.5 liters cold water, put the chicken pieces of about 500 grams.
Of need we remove the scum. How scum ceases to appear, I add 1 tsp salt and bay leaf, bay leaves can not add anything to your taste, I love it and so immediately add to the broth.
To broth was transparent necessarily cook over low heat for about one hour.
While the broth is cooked prepare the vegetables. Carrots grate, onion cut into cubes, potatoes 4 medium tuber cut into cubes.
As broth is ready, remove the chicken pieces, add potatoes and cook 10 minutes.
The pan pour vegetable oil 2 tablespoon put the onion and fry until translucent, add the carrots and fry all together yet 2 minutes.
Add the vegetables to the potatoes and cook until vegetables are tender.
Prepare the dough into dumplings. Splitting 1 egg, add 50 ml of milk, a little salt, the whole was stirred. Add 100 grams of flour and stir. The dough should not get too thin, but not thick.
Gaining a little teaspoon of dough and drop into a pot of soup. Boil for 5 minutes, add the meat, which is separable from chicken parts on which cooked broth. Try on salt, if necessary add, put black pepper, parsley and remove from heat.
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