Chicken soup with dumplings

1

First, let's prepare the chicken broth.
To do this, wash the chicken (soup set or legs), put it in a saucepan and fill it with cold water.
Bring to a boil, remove the resulting foam and reduce the heat. Salt.
Add whole peeled onions, carrots, bay leaves, a couple of allspice peas to the broth and cook at low boil for 35-40 minutes.

2

Let's make dumplings.
Separate the yolk from the white.
Grind the softened butter with the yolk.
Then, little by little, in parts, add milk and add flour - thus, we knead a non-liquid dough. Salt the dough and mix well.

3

Beat the egg white into a foam and add to the dough. Mix gently, lifting it from bottom to top.

4

The dough should be thicker than for pancakes.

5

Remove the chicken, onions and carrots from the finished broth. Separate the chicken meat from the bones and put it back into the broth. Throw away the onion and carrots.
Add diced or striped potatoes to the broth and cook for 10-15 minutes at low boil.

6

Finely chop the onion. Grate the carrots on a coarse grater. Add vegetables to the broth.

You can also pre-fry onions and carrots. First, fry the onion in vegetable oil, then add carrots to the pan. And simmer everything together for a couple more minutes. Add fried onions and carrots to the soup.

7 Then we put the dumplings into the soup.

It is convenient to dip the dumplings into the soup using two teaspoons soaked in cold water. To do this, you need to take 1/3 teaspoon of dough and with a sharp movement drop the dough with a second spoon into the soup. There is no need to add too much dough - the dumplings increase in volume when cooked.

8 After adding the dumplings, cook the soup for another 5 minutes. The finished dumplings will float to the surface.
If necessary, add salt and pepper to the soup.
Remove the pan from the heat, add chopped dill, stir and let it brew under the lid.

9

Bon appetit!