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Chicken soup with dumplings

Chicken soup with dumplings


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Boil the chicken breast. After boiling cut into cubes,

In the breast water add the vegetables and the chicken breast

After the vegetables are done, add the salt, the delicacy and the dumplings.

I make the dumplings like this: I beat the 3 eggs, I put the semolina and a little baking soda, then I put baking paper in a tray and I put the composition in the tray, spreading it evenly about 1 cm.

Put the tray in the oven for 5 minutes, then cut the dumplings with whatever shapes you want.

Then they are put in the soup, we put a handful of fresh and ready parsley.

Put the lid on the pot and leave for 10 minutes, the dumplings will swell.


Chicken soup with dumplings for the daily menu!

This soup will definitely please the whole family and will diversify the daily menu. It is prepared simply and from accessible ingredients, which are always at hand.

INGREDIENT:

For dumplings:

METHOD OF PREPARATION:

1.Put the chicken pieces in the pan with water and remove the foam, which appears on the surface. Then add salt and bay leaves. To make the soup transparent, simmer for about 1 hour.

2. Pass the carrot through the large grater, cut the onion into cubes, and the potatoes - thick straw.

3.When the soup is ready, remove the meat, add the potatoes and cook for about 10 minutes.

4. Pour 2 tablespoons of oil into the pan, add the onion and fry until translucent.

5. Then add the carrot and cook the vegetables for 2 minutes.

6. Add the onion and carrot to the pot with the potatoes and cook the vegetables until they are ready.

7. Beat the egg with a fork, pour in the milk, add salt and mix well with a fork.

8. Gradually incorporate the sifted flour, so that you get a dough that is neither liquid nor very dense.

Advice. Depending on the size of the egg, you may need a smaller or larger amount of flour.

9. Take a little dough with the teaspoon and add it to the boiling soup. Continue until the dough is done.

10. Boil the soup with dumplings for 5 minutes, after it boils.

11. Remove the meat from the bones and add it to the soup. Taste and add more salt if you feel the need.

12. Add ground black pepper and chopped greens. Bring the soup to the boil and remove from the heat.

Pour the soup into plates and invite to the table. You can put it in the fridge, even the next day the dumplings will keep their shape and will be tasty.


Steps to follow

We put the meat to boil in a saucepan, or a more capacious pot, mine is 5 liters. When the water starts to boil, remove the foam that forms on the surface, then add a peeled onion, bay leaf, black peppercorns and 0.5 tablespoons of salt. Let it simmer over medium heat for about 1-1.5 hours, or until the meat is well cooked.

We prepare all the necessary vegetables. we wash them, peel them and cut them into cubes. Here in the picture are the tomatoes, an onion, the carrot and the parsley root.

Then he cut the celery root and peppers into cubes.

After the meat has boiled, put all the previously prepared vegetables in the pan. I took out the meat and left only the broth. Let it cook over medium heat for 15-20 minutes.

After this time, we prepare the dumplings. Put eggs in a bowl and beat them well with a fork.

Add in the rain little by little the semolina, stir continuously.

The consistency should be like a thicker cream, salt a little.

We take a teaspoon of the dumpling composition with a teaspoon

And dip the spoon in the pan with the soup, the dumpling should come off the spoon slightly. if the whole dough doesn't come off, it's nothing weird. continue like this.

We do this until we finish all the prepared dough, periodically pouring a little cold water in the pan. so that the dumplings are fluffy and soft, but not much - somewhere, a 200 ml glass. Now I put the meat back in the pan, only to deboned it first.

Let everything boil for 10-15 minutes, during this time the dumplings should be ready. Taste and season with salt. Chop the parsley and add it to the pan, let it boil for a maximum of 2-3 minutes. Put the lid on top, turn off the heat and let all the flavors penetrate well for 10-15 minutes.


Chicken soup with dumplings for the daily menu!

This soup will definitely please the whole family and will diversify the daily menu. It is prepared simply and from accessible ingredients, which are always at hand.

INGREDIENT:

For dumplings:

METHOD OF PREPARATION:

1.Put the chicken pieces in the pan with water and remove the foam, which appears on the surface. Then add salt and bay leaves. To make the soup transparent, simmer for about 1 hour.

2. Pass the carrot through the large grater, cut the onion into cubes, and the potatoes - thick straw.

3.When the soup is ready, remove the meat, add the potatoes and cook for about 10 minutes.

4. Pour 2 tablespoons of oil into the pan, add the onion and fry until translucent.

5. Then add the carrot and cook the vegetables for 2 minutes.

6. Add the onion and carrot to the pot with the potatoes and cook the vegetables until they are ready.

7. Beat the egg with a fork, pour in the milk, add salt and mix well with a fork.

8. Gradually incorporate the sifted flour, so that you get a dough that is neither liquid nor very dense.

Advice. Depending on the size of the egg, you may need a smaller or larger amount of flour.

9. Take a little dough with the teaspoon and add it to the boiling soup. Continue until the dough is done.

10. Boil the soup with dumplings for 5 minutes, after it boils.

11. Remove the meat from the bones and add it to the soup. Taste and add more salt if you feel the need.

12. Add ground black pepper and chopped greens. Bring the soup to the boil and remove from the heat.

Pour the soup into plates and invite to the table. You can put it in the fridge, even the next day the dumplings will keep their shape and will be tasty.


Steps to follow

We put the meat to boil in a saucepan, or a more capacious pot, mine is 5 liters. When the water starts to boil, remove the foam that forms on the surface, then add a peeled onion, bay leaf, black peppercorns and 0.5 tablespoons of salt. Let it simmer over medium heat for about 1-1.5 hours, or until the meat is well cooked.

We prepare all the necessary vegetables. we wash them, peel them and cut them into cubes. Here in the picture are the tomatoes, an onion, the carrot and the parsley root.

Then he cut the celery root and peppers into cubes.

After the meat has boiled, put all the previously prepared vegetables in the pan. I took out the meat and left only the broth. Let it cook over medium heat for 15-20 minutes.

After this time, we prepare the dumplings. In a bowl we put eggs and beat them well with a fork.

Add in the rain little by little the semolina, stir continuously.

The consistency should be like a thicker cream, salt a little.

We take a teaspoon of the dumpling composition with a teaspoon

And dip the spoon in the pan with the soup, the dumpling should come off the spoon slightly. if the whole dough doesn't come off, it's nothing weird. continue like this.

We do this until we finish all the prepared dough, periodically pouring a little cold water in the pan. so that the dumplings are fluffy and soft, but not much - somewhere, a 200 ml glass. Now I put the meat back in the pan, only to deboned it first.

Let everything boil for 10-15 minutes, during this time the dumplings should be ready. Taste and season with salt. Chop the parsley and add it to the pan, let it boil for a maximum of 2-3 minutes. Put the lid on top, turn off the heat and let all the flavors penetrate well for 10-15 minutes.


When the soup is almost ready, season with salt and pepper to taste and turn the heat to low to add the dumplings. If the boiling is too strong dumplings it risks dismembering.

Put a spoon in the hot soup to heat well and then take a suitable piece of dough and put it in the soup until it comes off the spoon. Repeat until you finish the dough and let it simmer for another 10 minutes to cook the dumplings.

At the end, turn off the heat and add a generous bunch of finely chopped green parsley.

You can also try an interesting recipe bean soup.


When the soup is almost ready, season with salt and pepper to taste and turn the heat to low to add the dumplings. If the boiling is too strong dumplings it risks dismembering.

Put a spoon in the hot soup to heat well and then take a suitable piece of dough and put it in the soup until it comes off the spoon. Repeat until you finish the dough and let it simmer for another 10 minutes to cook the dumplings.

At the end, turn off the heat and add a generous bunch of finely chopped green parsley.

You can also try an interesting recipe bean soup.


When the soup is almost ready, season with salt and pepper to taste and turn the heat to low to add the dumplings. If the boiling is too strong dumplings it risks dismembering.

Put a spoon in the hot soup to heat well and then take a suitable piece of dough and put it in the soup until it comes off the spoon. Repeat until you finish the dough and let it simmer for another 10 minutes to cook the dumplings.

At the end, turn off the heat and add a generous bunch of finely chopped green parsley.

You can also try an interesting recipe bean soup.


When the soup is almost ready, season with salt and pepper to taste and turn the heat to low to add the dumplings. If the boiling is too strong dumplings it risks dismembering.

Put a spoon in the hot soup to heat well and then take a suitable piece of dough and put it in the soup until it comes off the spoon. Repeat until you finish the dough and let it simmer for another 10 minutes to cook the dumplings.

At the end, turn off the heat and add a generous bunch of finely chopped green parsley.

You can also try an interesting recipe bean soup.


When the soup is almost ready, season with salt and pepper to taste and turn the heat to low to add the dumplings. If the boiling is too strong dumplings it risks dismembering.

Put a spoon in the hot soup to heat well and then take a suitable piece of dough and put it in the soup until it comes off the spoon. Repeat until you finish the dough and let it simmer for another 10 minutes to cook the dumplings.

At the end, turn off the heat and add a generous bunch of finely chopped green parsley.

You can also try an interesting recipe bean soup.


Pea soup with flour dumplings - Transylvanian recipe

Pea soup with flour dumplings - Transylvanian recipe. How to make chicken soup with peas and dumplings or nokedli, Nockerli? A simple and tasty soup. Pea recipes. Chicken soup recipes. Recipes for dumplings with flour.

This pea soup with dumplings and chicken is a classic of Transylvanian cuisine. A soup of my childhood (from Cluj, Sibiu and Arad). It is made in summer, with fresh peas and chicken entrails (hearts, pipettes, bones, wing heads, chest carcasses). In the off-season it is made with frozen or canned peas. The dumplings are made of flour (like paprika) but smaller in size (like thicker rags). In our country they are called Nockerli or nokedli. See here how they are made.

At the end, the soup is sprinkled with freshly chopped dill and served with sour cream. A cheerful and colorful soup, especially tasty. I didn't have pipettes and hearts at hand, so I used 3 chestnuts. I also mentioned that I always put pieces of meat or bones that "fall" from other dishes in the freezer - that's why! The bones give an intense and pleasant taste to any soup and it's a shame to throw them away. What can I say about how quickly this soup is prepared? In 40-45 minutes it is ready. If hearts and pipettes are used, their cooking time is a little longer (it can be shortened by cutting them into smaller pieces).

In Transylvania and Banat we also make chicken paprika with peas and dumplings - see here. It is delicious!

From the quantities below it results approx. 8-10 servings of pea soup with dumplings.


Video: Danish Meatball and Dumpling Soup - Oksekødssuppe med kødboller og melboller


Comments:

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  5. Zulugar

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  6. Fitz James

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