RecipesChicken soup with vegetables and egg-mushroom dumplings
We cook the chicken in salted water, add spices and bay leaves. We cook until the meat is tender, but do not allow it to overcook, so it can be used for further preparations.
Ingredients (what you need)
chicken (chicken parts, chicken offal, etc.)
salt
10 whole peppercorns
4 allspice berries
1 bay leaf
root vegetables (carrot, a piece of celery, parsley and further depending on what is available in the fridge – leek, celery stalk, a piece of broccoli, etc.)
4-5 mushrooms
soup noodles
1-2 tsp dried garlic
1 chicken bouillon
egg and mushroom dumplings
Recipe steps
We boil the hen in water with added salt and spices, including bay leaves. We cook it until the meat is tender, but make sure not to overcook it so that the meat can be used for other dishes. I usually cook it in a pressure cooker for about 24-25 minutes, then I turn off the cooker and release the steam after three minutes. However, it is good to keep in mind that different pressure cookers may require different cooking times.
Before the broth is ready, we wash and chop the vegetables, peel the mushrooms and slice them, and prepare the dumplings (in the note).
We transfer the cooked hen to a bowl or plate and let it cool slightly. Then we separate the thighs and breasts and take a cup of broth. In the boiling soup, we try to cook one dumpling; if it doesn't fall apart, we add the other dumplings one by one. We also add the mushrooms and vegetables and let it cook for 10 minutes.
Meanwhile, we remove the remaining meat from the bones and put it back into the soup. At the end of cooking, we add noodles, 1-2 teaspoons of dried garlic to taste, and one chicken bouillon cube (you can omit this, but I add it because I make soups more often and with the bouillon, the soup stays fresh even in summer). If necessary, we season the soup and we are done.
Additional information about the recipe Chicken soup with vegetables and egg-mushroom dumplings
Chicken soup with vegetables and egg-mushroom dumplings is a traditional Czech dish that delights every lover of home cooking. This hearty soup is made from quality chicken meat and fresh vegetables, which add a delicious flavor and nutrition to the dish. The egg-mushroom dumplings, delicately seasoned with herbs, are the perfect complement that enriches the texture and adds another layer of flavor. This soup is great as a starter, especially in the colder months when it warms and delights entire families.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
