Kindergarten-Style Chicken Soup with Dumplings
A simple aromatic soup with homemade dumplings. This simple yet nourishing and filling soup with chicken and homemade dumplings will appeal to the whole family, especially children. It is easy to make, and if you already have chicken broth, it will take about 15 minutes to prepare.
Updated : 22 April, 2026
Easy
About 20 min.
Ingredients
Soup
500 grams
Chicken thighs
2
Potato
1
Onion
1
Carrot
1 teaspoon
Salt
0.13 teaspoon
Ground black pepper
5 grams
Dill
Dumplings
3 tablespoon
Wheat flour
1
Eggs
to taste
Salt
2 tablespoon
Broth
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook kindergarten-style chicken soup with dumplings? Prepare the listed ingredients. The soup is made with chicken broth; I use chicken thighs, but you can use other chicken parts too, as long as they have meat on them. The vegetables are medium-sized, and you will need a little vegetable oil to sauté them. You can use your favorite dried spices and herbs for the soup.
Step 2
Rinse the chicken thighs with cold water, place them in a pot, and cover with cold water, 2.5-3 liters, about 10-12 cups. Put the pot over high heat, wait until the broth comes to a boil, then reduce the heat to slightly below medium. Skim off the foam that forms and cover the pot with a lid. When the meat is cooked, remove it from the broth into a separate dish. If you wish, strain the broth through a sieve for better clarity.
Step 3
Wash the potatoes, peel them, and cut them into cubes, or any shape you like. Add the potatoes to the pot, increase the heat slightly, and bring the soup back to a boil.
Step 4
Peel and wash the carrot and onion. Finely chop the onion and grate the carrot on a coarse grater. Heat a little vegetable oil in a frying pan and fry the onion and carrot for a few minutes. Add the sautéed vegetables to the soup and continue cooking it covered over medium heat for 10-15 minutes.
Step 5
In a deep bowl, mix the raw egg with salt. Add the flour and some broth from the cooking soup. Mix the batter thoroughly. It should be slightly thicker than pancake batter. You may need a little less or a little more flour, judge by the consistency.
Step 6
Take 2 spoons, the size of the spoons will determine the size of the dumplings, and moisten them with water. Scoop small portions of the batter with one spoon, and with the help of the second spoon, slide them directly into the hot broth. Continue until all the batter is used. Carefully stir the soup so the dumplings do not stick together. Add salt and ground black pepper to the soup.
Step 7
After a few minutes, when the dumplings float to the surface of the soup, add chopped fresh dill, stir, and turn off the heat.
Step 8
Let the finished soup stand for about 10 minutes before serving. Serve the soup hot, placing some of the meat from the broth, the soup itself, and fresh herbs into each serving bowl if desired.
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