One-Pot Wonders

Ajngemahtec (Chicken soup with dumplings)

Name: Ajngemahtec (Chicken soup with dumplings)
Yield: Serves 6
Cuisine: European
Ingredients: 5 chicken thighs; 3 tablespoons sunflower oil; 1 onion,diced; 2 celery stalk, diced; 2 carrot, diced; 1/2 cup peas; 2 tablespoons flour; 1 tablespoon tomato paste; 2 teaspoons parsley leaves; 1 teaspoon sea salt; black pepper, ground; 1/2 cup flour; 2 eggs; 2 tablespoons butter, cold and grated; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper, ground; 2 tablespoons parsley, chopped

by: anka

February 25, 2015

6 Ratings

Ajngemahtec (Chicken soup with dumplings)

Serves 6

Jump to Recipe

Author Notes

This is a soup prepared by my grandmother and my mother.
Soup with a lot of vegetables, chicken and dumplings. You can make whit out the chicken and have a vegetarian soup.
Original was made with chicken stomach, hart, neck, feet and liver was a mix of dumplings, now I use chicken thighs.
—anka

What You'll Need

Ingredients

Directions

Soup
In a pot heat oil, add the onions and cook a few minutes, add carrot and celery.
Add the chicken cut into pieces and cook 4-5 minutes.
Add 6 cups water, tomato paste, 2 tbs parsley, salt and black pepper, let cook for 30 minutes.
Meanwhile, make dumplings, add peas at the same time with dumplings.
Add the prepared dumplings in the boiling soup and cook for another 5- 10 minutes.

Dumplings
Mix all together (do not overmix) and drop by teaspoon into boiling soup.

Tags:

Contest Entries

See what other Food52ers are saying.

Windischgirl
Annie stader
anka
Andrea Parker

Popular on Food52

6 Reviews

Andrea P. October 16, 2018

I've made this a few times. IMO, the dumplings are far superior to American style chicken and dumplings. They are light and fluffy compared to heavy and pasty. Good recipe. It's a keeper. I agree with another reviewer that said it tastes like you've spent hours cooking it with little effort.

Windischgirl September 23, 2016

Anka, us Slovenians also enjoy this soup! We have the tradition of eating this soup at night on Christmas Day; it is a nice change after all the rich food and desserts on Christmas Eve. My mother will put the cooked meat, cooked vegetables, chopped parsley, and other add-ins on a big tray; everyone puts what they want in their bowl and we pour the hot broth and dumplings over.

I have taught my children how to make the dumplings, so when the cupboard is bare, there are always eggs and flour to make dumplings! I am sure you use the trick of heating the teaspoon in the hot broth each time before scooping out the batter; Food52 friends, the batter will slide right off a hot spoon so not a drop of batter is wasted! If the spoon is cold, the batter sticks to it and will not slide off into the broth.
The dumplings are delicious, true comfort food.

anka September 24, 2016

Hi Windischgirl
One thing I love about food is; it brings good memory.
Yes, I use the trick of heating the spoon but it did become norm so it slip my mind that small extra step helps. Thank you for mentioning.

Annie S. September 23, 2016

*Anka* autocorrect changed it.