Chicken and dumpling soup
Description
Perfect for lunch. This creamy, thick soup with chicken and celery will delight you with its tender, rich flavor. The ready-made flour mix used in the recipe consists of flour, vegetable fat, salt, and baking powder. Serve the soup hot.
Instructions
- 1
Step 1
1. Place chicken breasts and broth cubes in a large pot and pour in 2 liters of water. Bring to a boil, reduce heat to medium, and simmer for 20–25 minutes, until the chicken is cooked through. Meanwhile, hard-boil the eggs.
- 2
Step 2
2. Then mix the flour mixture and milk until you get a soft dough. When the chicken is ready, remove it from the pot and set aside. Using a spoon, drop the dough into the chicken broth. Simmer the dumplings over low heat for 10 minutes, covered with a lid. Then remove the lid and cook for another 10 minutes.
- 3
Step 3
3. Meanwhile, dice the celery stalks until you have about 1/2 to 1 cup of celery. Cut the cooled chicken into small pieces. Sauté the diced celery in 2 tablespoons of butter for a few minutes.
- 4
Step 4
4. Add the chicken meat and season well with salt and pepper. Mix until uniform.
- 5
Step 5
5. Add chicken and celery to the chicken broth with dumplings. Remove the yolks from the eggs, chop the whites, and add them to the soup. Stir and serve immediately. If desired, the soup can be sprinkled with fresh parsley or chopped celery leaves.