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
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Ingredients
- Soup
-
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
- Dumplings
-
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
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.
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