Chicken soup with dumplings, celery, and zucchini
Description
Perfect for lunch. A delicious soup made with celery, zucchini, and carrots. To the broth with spices, add only black peppercorns. You can add sour cream to the finished soup. Serve the soup hot.
Instructions
- 1
Step 1
1. First, remove the skin from the chicken breast. You can either pass the meat through a meat grinder or chop it finely. Then add chopped herbs, an egg, and a little salt, and knead the mixture into a stuffing. Place the stuffing in the refrigerator for a while. Put the chicken bones into a pot with water, add the skin and a bit of meat. Start cooking the broth. Peel the onion and chop it finely. Cut the remaining vegetables into small cubes.
- 2
Step 2
2. Melt the butter in a saucepan. Add the onion and simmer for a few minutes, then add the remaining vegetables (do not add the zucchini yet) and cook together over low heat for about ten minutes. Season with lemon juice and pepper, then add cilantro.
- 3
Step 3
3. Pour in the broth and bring to a boil. Add the zucchini. Bring to a boil, reduce the heat, and season with salt. Cook the soup until the zucchini is tender.
- 4
Step 4
4. Place two teaspoons into cold water, then scoop the filling with one spoon, and press the filling from the top with the second spoon to form a smooth, neat dumpling.
- 5
Step 5
5. Drop the formed dumplings into the soup and cook until done. The dumplings are ready when they float to the surface. Serve the soup in bowls.