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🍽️ Chicken Dumplings in Creamy Vegetable Soup

193 kcal · 30 min · 4 servings

Chicken Dumplings in Creamy Vegetable Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the chicken breast fillet into small cubes.
  2. 2. Season the cubes with lemon zest, salt, and pepper.
  3. 3. Pour in the cream.
  4. 4. Puree the mixture finely in the electric chopper.
  5. 5. Place the mixture in the freezer compartment for about 15 minutes.
  6. 6. Let the peas thaw.
  7. 7. Wash the spring onions and celery.
  8. 8. Remove the tough ends from the celery.
  9. 9. Slice the spring onions and celery into thin rounds.
  10. 10. Wash the zucchini.
  11. 11. Halve the zucchini lengthwise.
  12. 12. Slice the zucchini halves into thin rounds.
  13. 13. Heat the oil in a pot.
  14. 14. Sauté the spring onions, celery, and zucchini briefly.
  15. 15. Pour in the broth.
  16. 16. Bring the soup to a boil.
  17. 17. Simmer the soup for 10 minutes.
  18. 18. Fill a second pot with water and add salt.
  19. 19. Bring the salted water to a boil.
  20. 20. Take the poultry mixture out of the freezer.
  21. 21. Take a teaspoon and wet it with water.
  22. 22. Scoop dumplings from the poultry mixture.
  23. 23. Cook the dumplings in the hot water for about 15 minutes.
  24. 24. Wash the spinach.
  25. 25. Remove coarse stems and picked-over leaves from the spinach.
  26. 26. Take half of the thawed peas.
  27. 27. Puree these peas with 3 tablespoons of soup broth.
  28. 28. Stir the pureed peas into the soup.
  29. 29. Add the remaining whole peas to the soup.
  30. 30. Add the prepared spinach to the soup.
  31. 31. Simmer everything for another 5 minutes.
  32. 32. Season the soup finally with salt and pepper.
  33. 33. Warm the serving plates.
  34. 34. Place the dumplings on the warmed plates.
  35. 35. Pour the hot soup over them.
  36. 36. Serve the soup immediately.

Nutrition per serving