Chicken Soup with Sour Cream Dumplings
Try the perfect first course for the whole family. You can make an ordinary chicken and vegetable soup more interesting by replacing grains or pasta with dough dumplings. The dumplings take only 5 minutes to make, but this soup will surely please and surprise your family, especially if they have never tried anything like it before.
Updated : 21 May, 2026
Easy
About 30 min.
Ingredients
3 liter
Water
400 grams
Chicken
4
Potato
1
Carrot
1
Onion
2
Laurel leaf
to taste
Ground black pepper
to taste
Salt
Dumplings
140 grams
Wheat flour
1
Egg yolks
3 tablespoon
Sour cream
1 tablespoon
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients needed for the broth and the soup. For a richer and more filling soup, it is better to use chicken on the bone. I had one chicken fillet and the bone from half a chicken with some meat left on it. You can use half a chicken breast with the bone, or bone-in thighs and drumsticks. For a lighter version, it is better to use chicken breast.
Step 2
Put the chicken, the onion, and a pinch of salt into a pot. My onion was large, so I used only half. When should you salt the soup? Usually soup is salted at the very end, but I recommend adding salt to the broth as well, because it helps the protein release from the meat more quickly and makes the foam appear faster.
Step 3
Pour in the water. How much water should you use? Depending on how thick you want the soup and taking evaporation into account, you can use from 2.5 to 3 liters, about 10 1/2 to 12 1/2 cups. Put the pot over high heat. Bring the water to a boil, reduce the heat to medium, and cook the chicken for about 1 hour, skimming off the foam. As you remove the foam, the broth will become lighter and clearer.
Step 4
Then remove the broth from the heat. Take the chicken out of the broth and separate the meat from the bones. Discard the bones and the onion. Cut the meat into small pieces.
Step 5
Strain the broth through a sieve into a clean pot. If sediment remains at the bottom of the pot, do not strain that into the broth. Return the pot with the broth to the heat and bring it to a boil again.
Step 6
How do you cut the potatoes? Peel the potatoes and cut them into medium cubes. This way they will not fall apart, and they will be easy to eat.
Step 7
Peel the carrot and grate it on a coarse or medium grater. Grated carrot releases more juice into the broth, making it tastier. Of course, this is not the only method. Many people also like to cut carrots into rounds, sticks, or thin strips.
Step 8
Add the potatoes, the carrot, and the chopped chicken meat to the broth. Add the bay leaves. Cook the soup over medium heat for about 20 minutes, stirring from time to time, until the vegetables are done. Grated carrot cooks quickly, but it is best to check the potatoes for doneness.
Step 9
While the soup is cooking, prepare the dumpling dough.
Step 10
Melt the butter in advance and let it cool. The dumplings need melted butter so that, together with the egg yolk and sour cream, there is enough moisture to make the dough.
Step 11
Add the sour cream, the egg yolk, and the cooled melted butter to the flour.
Step 12
Knead a firm, slightly sticky dough.
Step 13
Tear off small pieces of dough with your hands, or use a teaspoon, and drop the dumplings into the pot of soup. Stir so the dumplings do not stick to the bottom or to each other. Season the soup with salt and pepper and cook for another 8–10 minutes, stirring. At first the raw, heavy dumplings will sink to the bottom, but as they cook they will rise to the surface. When all the dumplings float up, the soup is ready.
Step 14
Remove the finished soup from the heat, cover it with a lid, and let it stand for 10 minutes. Then ladle it into bowls. Enjoy your meal!
Author note
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