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