Chicken with dumplings in a thick broth

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 577, total fat 32 G., saturated fats 12 G., proteins 36 G., carbohydrates 36 G., fiber 3 G., cholesterol 132 mg, sodium 882 mg, sugar 1 G.

The whole family will love this hearty chicken and dumpling soup. Start by making a rich, herb-infused chicken broth. This will be the base for both the soup and the dumplings. Add plenty of herbs to the dumpling dough to infuse them with fresh flavor. Chop the dumplings into pieces and drop them into the simmering broth one at a time, being careful not to stick together. The dumplings will be ready in minutes.

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:

1/4 cup unsalted butter + 1 tbsp.
1 medium onion, chopped
3 cloves garlic, chopped
1 whole chicken weighing 5-6 lbs (2.2-2.6 kg), cut into 8 pieces (including neck)
6 tbsp of water
6 cups lightly salted chicken broth
5-6 fresh sprigs of thyme + 1 tbsp chopped leaves
A small bunch of parsley stems + 1 tbsp chopped leaves
2 fresh sprigs of sage + 1 tbsp chopped leaves
1 teaspoon black peppercorns
1 stalk celery, trimmed and cut in half
2-3 tbsp. flour + 1 tbsp. l.
1 tbsp coarse salt + more to taste
Special equipmentkitchen string

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large skillet over medium-high heat, melt 1/4 cup butter and lightly sauté the onion and garlic, about 3 minutes. Add the chicken, water, and broth, making sure the liquid just covers the chicken. Tie the thyme sprigs, parsley stems, and sage sprigs into a bundle and add to the pan along with the peppercorns and celery. Bring to a boil, then reduce the heat and simmer the chicken until tender, about 30 minutes, skimming off any foam. Transfer the chicken to a cutting board and let cool. Remove the greens and celery from the pan and discard. Set the broth aside. When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-sized pieces.
In a large bowl, combine 2 cups flour with the remaining chopped herbs and 1 tablespoon salt. Make a well in the center and pour in 1 cup chicken broth, including the fat. Using a fork, gradually combine the broth and flour. Repeat, adding more flour and/or broth until a soft dough forms. Add more flour, 1 tablespoon at a time, if the dough is too sticky. On a lightly floured surface, roll the dough out into a 0.3-0.5 cm thick sheet. Cut the dough into 5 cm squares, then cut the squares in half diagonally to create triangles.

Bring the broth to a boil and gradually add the dumplings, leaving a little extra flour on them to thicken the broth slightly. Be careful not to let the dumplings touch when adding them to the pan. Cook until they float to the surface. If the broth isn't thick enough, whisk 1 tablespoon of butter and 1 tablespoon of flour together in a small bowl with a fork. Slowly whisk the mixture into the broth until the soup thickens. Add the chicken and ladle the soup into bowls.

Categories:

recipe / Calorie content of prepared meals / Soups / Meat soups / Soups with pasta and cereals / Food Network - recipes / American cuisine

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