Chicken in broth with dumplings

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 580, total fat 33 G., saturated fats 16 G., proteins 24 G., carbohydrates 57 G., fiber 4 G., cholesterol 93 mg, sodium 1199 mg, sugar 6 G.

Chicken and dumplings in a small, rich broth with vegetables and fresh herbs is a wonderful home-cooked dish for cool autumn days. It's easy to prepare, tastes amazing, and dumplings are a comfort food that lifts the spirits and is loved by both adults and children. The dumplings are made with sour milk and butter. Toss them in broth with vegetables and top with chunks of spicy grilled chicken. Serve garnished with plenty of fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

7 tablespoons chilled unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 parsnip, peeled and chopped
1 bay leaf
1.5 tbsp. + 3 tbsp. l. flour
4 cups lightly salted chicken broth
2 tsp baking powder
2/3 cup chilled yogurt or kefir
1 tbsp chopped fresh dill + extra for serving
1 tbsp chopped fresh chives + extra for serving
2 tbsp. pieces grilled chicken (without skin)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, carrot, celery, parsnip root, bay leaf, premium flour, bouillon, baking powder, sour milk, kefir, dill, chives, grilled chicken

Cooking the dish according to the recipe:

In a large Dutch oven or wide saucepan, heat 3 tablespoons of butter over medium-high heat. Add the carrots, celery, parsnips, bay leaf, 1/4 teaspoon of salt, and some freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons of flour; stir and cook for about 1 minute. Gradually pour in the chicken broth, stirring constantly. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, 10 to 12 minutes. Season with salt and pepper to taste.
Meanwhile, in a medium bowl, whisk together the remaining 1.5 cups flour, baking powder, and 3/4 teaspoon salt. Cut the remaining 4 tablespoons butter into small cubes and work into the flour mixture with your fingers until the pieces are pea-sized. Using a fork, fold in the buttermilk and chopped herbs until smooth. Divide the dough into 12 4cm balls.

Stir the chicken and dough balls into the soup. Cover and simmer over medium heat until the dumplings are firm to the touch and cooked through, 12-15 minutes. Garnish with dill and chives.

Categories:

recipe / Calorie content of prepared meals / Main courses / Pasta / Bird / Soups / Meat soups / Food Network - recipes

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