Chicken soup with dumplings - Dukan

Name: Chicken soup with dumplings - Dukan - Gianina L.
Ingredients: Ingredients:; 2 chicken thighs; skinless; 1 large carrot; 1 piece of celery root; 1 piece of parsley root or parsnip; onion; salt; 1 teaspoon of Delikat (optional); 1.5 liters of water For dumplings:; 2 eggs; 7 tablespoons of ground oat bran; a pinch of baking soda

Soups - Chicken soup with dumplings - Dukan by Gianina L. - Recipia

Dukan Chicken Soup with Dumplings Whenever I need a clear soup that’s light yet filling, I always turn to Dukan chicken soup with dumplings. It’s the kind of recipe that doesn’t require much fuss, yet the result is clear and clean. I usually make it in the evening, letting it simmer slowly, and I find myself preparing it every two to three weeks. It doesn’t need much attention to detail, but the dumplings always turn out fluffy if you follow the steps. Quick Info Total time: approximately 2 hours and 20 minutes Preparation time: 15-20 minutes Cooking time: 2 hours Servings: 4 Difficulty: easy, as long as you’re not rushed with the dumplings Recipe type: homemade chicken soup, Dukan variant Ingredients For the soup: 2 skinless chicken thighs 1 large carrot 1 piece of celery root (about the size of a palm) 1 piece of parsley root or parsnip 1 onion 1.5 liters of water salt 1 teaspoon of Delikat (optional) For the dumplings: 2 eggs 7 tablespoons of finely ground oat bran (it’s important that it’s finely ground for the texture of the dumplings) a pinch of baking soda Instructions 1. Place the chicken, carrot, celery root, parsley root or parsnip, and onion, all cleaned and roughly chopped (no need for precise shapes), into a pot. Pour in the water. Add salt to taste, and if using Delikat, add it now as well. 2. Set the pot over low heat. Let it simmer gently without bringing it to a rolling boil for about 2 hours. This way, the soup will remain clear and the flavor will develop well. If any foam forms at the beginning, you can skim it off with a spoon. 3. After two hours, check that the meat and vegetables are cooked. Remove only the onion. The rest of the vegetables and meat can stay in the soup; they add substance and won’t affect the taste negatively. 4. While the soup is almost ready, prepare the dumplings. Whip the egg whites until frothy using a mixer or a fork. Then add the yolks, ground oat bran, and baking soda. Quickly mix until combined. You should achieve a consistency similar to semolina dumplings, neither too soft nor too thick. 5. Remove the soup from the heat (or reduce to the lowest setting). Using a spoon, scoop out the mixture and form the dumplings directly in the soup. Work quickly; the mixture shouldn’t sit out too long. 6. Put the lid on and let the dumplings simmer on low heat for about 5 minutes. Then turn off the heat, add a small amount of cold water, and cover again. The dumplings will become fluffier. 7. Finally, sprinkle chopped fresh parsley on top if desired. The soup is served hot. Why I Make This Recipe Often This is the recipe I turn to when I need something quick, easy, and that doesn’t involve a lot of dishes. This soup always remains clear and light, and the dumplings made with oat bran serve as a substitute for any heavier side dish. I love that it can be adapted and doesn’t make a mess. Tips and Variations Tips Don’t rush the soup’s cooking; otherwise, it will turn cloudy. The bran must be finely ground; otherwise, the dumplings will have a grainy texture. If the dumplings fall apart, it means you didn’t add enough bran or the mixture was too liquid. You can also use a wet spoon to form the dumplings to prevent sticking. If you want a clearer soup, you can strain it before adding the dumplings. Substitutions You can also use chicken breast if you prefer a leaner soup. Delikat is optional; if you’re on a strict diet, it can be omitted. For the vegetables, the parsnip and parsley root can be swapped without issues. Variations You can add a few slices of zucchini to the pot for a heartier soup, but they are not mandatory. If you’re not on the Dukan diet, the dumplings can also be made with semolina. For a pop of color, you can add a bit of fresh parsley at the very end. Serving Ideas It’s best served plain, straight from the pot, with fresh parsley on top. It’s suitable for lunch or dinner, and even after it cools down, it can be easily reheated. Frequently Asked Questions Why do my dumplings fall apart in the soup? Usually because I added too little bran or didn’t whip the eggs enough. It also helps to keep the soup on low heat when adding the dumplings. How can I make the soup clearer? Simmer on low heat, skim off any foam at the beginning, and if you want, strain the soup before adding the dumplings. Can I use unground oat bran? The result will be coarser, and the dumplings won’t turn out as fine. I recommend grinding them with a grinder or blender. Can the soup be frozen? I don’t recommend freezing it with the dumplings, as they change texture. The plain soup freezes well; make the dumplings fresh when reheating. Can I add other vegetables? Yes, but the classic recipe includes carrot, celery, parsley root or parsnip, and onion. Anything else may alter the traditional flavor. Nutritional Values Estimated per serving: approximately 200-220 kcal (for a generous serving of soup with lean meat and 2-3 dumplings). Protein: 18-22 g Carbohydrates: 12-15 g Fats: 6-8 g These values depend on exactly how much meat remains per serving and whether you use Delikat or not. Oat bran has a slightly higher fiber content compared to semolina. Storage and Reheating The soup can be stored in the fridge for 2-3 days without issues. The dumplings hold up quite well; they don’t harden like those made with semolina. When reheating, keep everything on low heat, and don’t let it boil vigorously to avoid breaking the dumplings. For longer storage, I recommend freezing only the soup, not the dumplings.

Chicken soup with dumplings - Dukan

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