A hot first course is part of a proper dinner. If you are tired of regular soups, treat yourself and your family to chicken soup with asparagus and dumplings. Fast and vitamin-rich, satisfying, but not heavy on the stomach. Step-by-step recipe with a photo. Video recipe.
Chicken soup is one of the more popular hot meals. It is very useful for colds and during recovery from illness. It is prepared with pasta, green fresh peas, buckwheat, cream, potatoes, zucchini and other foods. Everyone will find a suitable dish for themselves. But one of the most delicious additions to chicken soup is mouthwatering dumplings! As a rule, the basis of such a first course is made up of simple products, which today are asparagus beans. So, we are preparing chicken soup with asparagus and dumplings.
The good thing about this dish is that it has no season. Since many have a small supply of semi-finished products and frozen vegetables in the freezer. This gives the soup another plus, as it can be cooked in literally half an hour. Dumplings can be used industrially, but it is better to take homemade dumplings. Instead of asparagus, other light vegetables like bell peppers, zucchini, or eggplant are suitable as a vegetable component.
See also How to Cook Chicken Broth: Cooking Secrets.
- Caloric content per 100 g - 235 kcal.
- Servings - 3-4
- Cooking time - 1 hour
Ingredients:
- Chicken or any parts of a bird - 400 g
- Onions - 1 pc.
- Bay leaf - 2 pcs.
- Asparagus beans - 300-400 g
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Dumplings - 15 pcs.
- Allspice peas - 2 pcs.
Step by step cooking chicken soup with asparagus and dumplings, recipe with photo:
1. Wash the chicken under running water and chop into medium sized pieces. If you want the broth to be more dietary, then remove the skin from the bird, because it contains the most cholesterol. Place the poultry pieces in a cooking pot.
2. Pour the potable water over the meat and dip the peeled onion into the saucepan. I recommend leaving the bottom layer of husk on the onion, it will give the broth a beautiful golden hue.
3. Place the pot on the stove and boil. After boiling, screw the temperature down to the minimum setting and remove the formed foam from the surface, otherwise the broth will be cloudy. Place the lid on the pot and cook the broth for 40-45 minutes. At the end of cooking, remove the onion from the pan as she has already given up all her taste and aroma properties.
4. Then dip the asparagus beans into the pot. If it is frozen, then you do not need to defrost it beforehand. If you are using fresh fruits, then wash them, cut off the ends and cut into 2-3 pieces.
Season the soup with salt, black pepper, bay leaves and allspice peas.
5. Simultaneously with cooking the soup, boil the dumplings in a separate saucepan. The cooking time is indicated on the manufacturer's packaging. You can, of course, cook dumplings right away in the broth, in which case the soup must be eaten in one sitting. If you leave it the next day, the dumplings will become soaked, swollen and increase in volume by 2 times.
6. Pour the soup into bowls with a piece of meat and asparagus beans in each serving.
7. Then add dumplings to a plate and serve the dish to the table. Serve chicken soup with asparagus and dumplings with croutons, croutons, baguette and other baked goods.
See also the video recipe on how to make chicken soup with green beans.
