Chicken Soup with Dumplings
A clear chicken soup with potato, carrot, and little soft dumplings made from flour, egg, and milk. Little ones can pick up the dumplings themselves and chew them easily.
- Time
- 45 min
- Serving
- 215 kcal
- Ingredients
- ≈ $0.57
- Protein
- 16 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.41 35 g
- 2 Potatoes≈ $2.18 per kg 50 g
- 3 Carrots≈ $1.50 per kg 20 g
- 4 Wheat flour 25 g
- 5 Eggspack 10 pcs ≈ $1.89 0.5 pcs
- 6 Milk 2.5%pack 930 ml ≈ $0.88 15 ml
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cover the chicken1 fillet with 300 ml of cold water, bring to a boil, skim off the foam, and simmer over low heat for 15 minutes, until the meat is white inside.
Remove the fillet and chop finely. Add the potato2 cut into 0.5 cm cubes and the finely grated carrot3 to the broth, add salt, and cook for 10 minutes.
While the vegetables cook, beat the egg with a fork and measure out half, about 25 g. Mix with the milk6 and flour into a thick batter, like heavy sour cream.
Using a teaspoon dipped in the broth, drop small berry-sized dumplings into the gently simmering soup.
Cook the dumplings for 5–7 minutes, until they float and become firm. Cut one open: there should be no raw dough inside.
Return the chicken1 to the soup and heat through for 1–2 minutes. Let cool until warm, and cut larger dumplings in half.
Tips
- Why it works
- Dip the spoon in the broth so the dough does not stick and the dumpling slides off whole. A gentle simmer keeps them from falling apart.
- Substitutions
- Swap the chicken for turkey fillet of the same weight. Replace the milk in the dough with water or broth, and the dumplings will be slightly denser.
- Common mistakes
- The dough is too runny and the dumplings spread out in the broth. A drop of dough from the spoon should fall slowly, like thick sour cream. If they fall apart, add a spoonful of flour to the remaining dough.
- Storing and reheating
- Keep in the fridge for 2 days, as the dumplings absorb broth and swell over time. Heat until hot, then cool. Do not freeze, as the dumplings crumble.
- Serve with
- Serve as a first course at lunch, with a piece of soft bread without the crust beside it.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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