Chicken in a light broth with dill and dumplings

Chicken with dumplings is a homemade rich soup with vegetables, herbs, chicken breast and tender dough pieces. Such a dish is ideal for the cold season, saturates and warms, and most importantly, both adults and children like it. Vegetables are first fried in oil, and then poured with broth and cooked until tender. This soup is a perfect combination of pumpkin, celery and onions. Towards the end, add to the soup half-cooked chicken with green peas and pieces of dough mixed with butter and milk. Serve the thick and rich soup, sprinkled with fresh dill.

Ingredients

• 450 gr. skinless and boneless chicken breasts, cut into 2.5 cm pieces. 1 tbsp. l. olive oil 1 pack 0.5 kg. butternut squash, peeled and diced 4 celery stalks, finely chopped 1 medium onion, finely chopped 2 tbsp. chicken broth with low salt content 2 sprigs of dill + 2 tbsp. l. chopped dill 0.5 tbsp. white whole grain flour 1 tsp. soda 1 tbsp. l. 1/4 tbsp chopped cold butter milk with a fat content of 1% 1 tbsp. frozen peas, defrost

Directions

1. Heat olive oil in a large saucepan over medium-high heat. Sprinkle chicken with 1/4 tsp. salt, pepper and put in hot oil. Broil, stirring occasionally, until the chicken is pink on the outside but is not browned yet, about 2 minutes. Transfer to a bowl with a slotted spoon, leaving the oil in the saucepan. Stir in the pumpkin, celery and onion and cook, stirring occasionally, until the onions are tender, about 5 minutes. Add broth, dill sprigs and 3 tbsp. water. Bring to a boil, then reduce heat until boiling. Simmer until the pumpkin pierces easily with a knife, about 15 minutes.
2. Meanwhile, in a small bowl, combine flour, baking soda, 1/4 tsp. salt and 1/8 tsp. pepper. Use your fingers to stir the butter into the flour mixture until coarsely crumbled. Stir in milk and knead the dough. Stir the chicken and peas into the broth and bring to a boil. Toss the dough into the boiling broth for 1 tsp. at an equal distance to make 16 dumplings. Cover and simmer over medium-low heat for 5 minutes. Then remove the lid and simmer until the dumplings are tender, about 3 minutes. Discard the dill sprigs. Sprinkle with chopped dill on top and serve.