Chicken Soup with Dumplings

Prepare all necessary ingredients.

Begin by preparing the broth. Rinse the chicken fillet and place it in a pot for cooking. Peel a small onion and a carrot. Cut half of the carrot into medium pieces. Add the carrot, onion, and bay leaf to the chicken meat.

Pour 1.2 liters of cold water into the pot with the fillet and add a pinch of salt. Place the pot over high heat. Once it boils, reduce heat and simmer the fillet for 25-30 minutes until cooked through. Broth cooking time depends on the size of the meat piece.

Once the chicken is cooked, remove it from the broth. Strain the broth and return it to the pot. Peel the potatoes and cut them into small cubes. Add the potatoes to the broth and, after boiling, cook for 8-10 minutes until soft. Cooking time depends on the potato variety and size of the pieces.

Peel and dice the remaining onion and bell pepper into small cubes. Grate the remaining half of the carrot on a coarse grater. Heat vegetable oil in a pan and add the prepared vegetables.

Sauté the vegetables over low heat for 5-7 minutes, stirring with a spatula.

When the potatoes are soft, add the sautéed vegetables to the pot. Stir.

Cut the chicken meat into cubes or shred it into fibers. Add it to the soup.

Now prepare the dumpling dough. In a deep bowl, mix the egg and sour cream of any fat content.

Add the flour.

Mix until a sticky dough of medium consistency is formed.

Dip a teaspoon into the soup. Then scoop a small amount of dough and drop it into the soup. Repeat this step with all the dough. Stir and bring to a boil. Cook for 4-5 minutes over low heat, stirring occasionally. The dumplings will double in size.

Season with salt and pepper to taste. Finely chop the herbs and add them to the soup. Bring the soup to a boil and turn off the heat.

The chicken soup with dumplings is ready to serve. Bon appétit!