Chicken Soup with Dumplings in Chicken Broth
Fragrant, light, yet filling, perfect for a family lunch. Chicken Soup with Dumplings in Chicken Broth is one of my favorites. Dumplings are small pieces of dough that cook quickly from a minimal set of ingredients. This soup will appeal to everyone, both adults and children.
Updated : 15 May, 2026
Easy
About 30 min.
Ingredients
Soup
500 grams
Chicken
3 liter
Water
1
Onion
1
Carrot
3
Potato
10
Peppercorns
2
Laurel leaf
2 tablespoon
Vegetable oil
to taste
Parsley
to taste
Salt
Dumplings
1
Eggs
4 tablespoon
Wheat flour
1 teaspoon
Vegetable oil
2 tablespoon
Chicken broth
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make soup with dumplings in chicken broth? Prepare the ingredients. For the broth, use any chicken parts except the breast, as it is too lean and the soup made from it will not be tasty.
Step 2
Rinse the chicken pieces well under cold water and remove excess fat. Cover the chicken with cold clean water. Use filtered or bottled water, because the taste of the future broth depends on the taste of the water.
Step 3
Place the pot over medium heat. Bring to a boil and skim off the foam with a slotted spoon. Then reduce the heat to the lowest setting. It is better to cook the broth at a very gentle simmer so that it stays clear. Cover the pot with a lid and let the broth cook for 1 hour. At the end of cooking, add salt, peppercorns, and a bay leaf.
Step 4
While the broth is cooking, prepare the dumpling dough. Take the ingredients from the list.
Step 5
Crack the egg into a small bowl, add salt and pepper, and mix. First add 2 tablespoons of flour. Stir. Add the vegetable oil.
Step 6
Ladle a few spoonfuls of hot broth out of the pot. Pour the broth into the dough while stirring constantly. The hot broth will slightly scald the flour, and the dumplings will turn out fluffier and tastier. The dough will become fairly loose. By adding more flour, bring it to the right consistency. The dough should become thicker than fritter batter.
Step 7
Cut the peeled potatoes into small pieces.
Step 8
Cut the peeled onion into cubes.
Step 9
Grate the washed and peeled carrot on a coarse grater. You can also cut it into strips, rounds, or sticks.
Step 10
Wash the parsley well, dry it, and chop it.
Step 11
Make the sautéed vegetables for the soup. Pour a little oil into a preheated skillet. Add the vegetables. Fry them for about 10 minutes, stirring occasionally, over medium heat until soft.
Step 12
By this time the broth is ready. Remove the chicken from it. You can use it as you like, either in another dish or by returning it to the soup after separating the meat from the bones. Add the potatoes to the broth. Cover with a lid and cook for 10 minutes after it comes to a boil.
Step 13
When the potatoes are ready, add the sautéed vegetables to the soup.
Step 14
Wait until the soup comes to a boil and begin shaping the dumplings. Let the soup boil actively, it is better to increase the heat so the dumplings set faster. Scoop the dough with one teaspoon and gently push it into the pot with another. At first the dumplings will sink to the bottom, then they will rise to the surface.
Step 15
As soon as the dumplings float up, they are ready. Add the chopped parsley to the soup and wait until it comes to a boil. Turn off the heat, cover the pot with a lid, and let the soup stand for 10–15 minutes.
Author note
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