Chicken soup with garlic dumplings

1. While the broth is cooking, perform all other processes. Peel the onion with carrots, grate the carrots, cut the onion into cubes.

2. Also peel the potatoes and also cut them into cubes.

3. Heat the vegetable oil in a frying pan and fry the onion and carrots in it until soft.

4. Next, cook the garlic dumplings. Break an egg into a bowl, shake it with salt, add vegetable oil and flour. Stir immediately with a fork, then continue kneading with your hands.

5. Knead a soft dough that does not stick to your hands. In a bowl, mix vegetable oil, chopped garlic and Italian herbs.

6. When the chicken is ready, dip the potatoes into the broth and cook for 10 minutes.

7. Then add the roasted onions and carrots to the pan and cook for another 5 minutes.

8. Roll out the dough thinly on the mat, if necessary, dust lightly with flour. Lubricate the surface of the dough with garlic mass, not reaching the edge of 1.5 cm, otherwise the dough will not stick together and will unfold.

9. Roll the dough into a roll, carefully pinch the edge and roll the roll on the table several times.

10. Cut the roll with 5 mm washers.

11. Dip the dumplings into the soup, add pepper and bay leaf, mix and cook for 15 minutes. At the very end, add chopped dill or parsley to the soup.

12. Pour hot chicken soup with garlic dumplings into bowls and serve.

Bon appetit!