Creamy Chicken Soup with Liver Dumplings

Name: Creamy Chicken Soup with Liver Dumplings
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 1
Ingredients: 50 g Liver dumplings; 150 ml Milk; 0.5 pcs Chicken bouillon; 0.5 pcs Carrot; 0.5 pcs Parsnip; 50 g Plain Flour; 0.5 pcs Eggs; 0.5 tbsp Butter; 0.25 pcs Parsley

By chef Gulasch

A hearty festive soup made from poultry broth with liver dumplings, meat, and vegetables. A classic that warms and delights.

18 min
total: Easy
level

3 min prep · 15 min cook

630 kcal · per serving

Protein 29g Carbs 74g Fat 22g

Ingredients

What you will need

9 items · serves 1

Liver dumplings 50 g
Milk 150 ml
Chicken bouillon 0.5 pcs
Carrot 0.5 pcs
Parsnip 0.5 pcs

Plain Flour 50 g
Eggs 0.5 pcs
Butter 0.5 tbsp
Parsley 0.25 pcs

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Method

Steps to cook

11 steps · 15 min cook

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍲✨
Cut the vegetables. Peel the root vegetables and cut them into small dice.
Chop the herbs (optional). Optionally, rinse the parsley and finely chop it.
Saute the vegetables. Saute the vegetables in butter over medium heat for about 3 minutes, until they soften slightly and become sweet.
Dust with flour. Dust with flour and saute over medium heat until it begins to turn lightly golden.
Pour in the milk and broth. Pour in the milk and broth and whisk well over medium heat so no lumps form.
Add the dumplings. Add the liver dumplings and simmer over low heat for about 6-8 minutes.
Prepare the pancake batter. For the noodles, mix the flour, eggs, milk, and optionally the chopped herbs into a smooth, thinner batter.
Fry the pancakes. Fry the pancakes in a pan over medium heat until golden, about 2 minutes on each side.
Slice the noodles. Cut the finished pancakes into thin strips.
Serve. Serve the soup with liver dumplings and homemade noodles 🍽️✨

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