Paprikash soup made from Chicken back, Vegetables and Dumplings

Updated: 4 days ago

Paprikash soup made from Chicken back, Vegetables and Dumplings

This soup is economical and very delicious, reminds of the taste of paprikash stew, the soup is very light and real summer, and it does not differ from other richer meat stews. Since my father buys from a woman who raises private chickens, we had 3 pieces of chicken backs in the freezer that I cleverly used for this dish. You can also make chicken goulash, soup, and paprikash stew from chicken backs. It's very simple and quick to complete. In this soup, I added a lot of vegetables: potatoes, carrots and parsnip. To get the fantastic taste of this soup, I used beef broth. Let's make it together. Follow recipe.

Ingredients: simple, total time: about 2-3 hours, 6 serving

Dumplings:

Preparation:

Preparation Chicken backs:

The first thing you will do is to cook the chicken back. I did it one day before because it speeds up the cooking process on that day itself, if it suits you, do the same. I let the cooked chicken pieces cool down to room temperature, then transferred it to the fridge. In a day of preparation, I separated the meat from the bones and put it aside.
Wash the chicken back first, then transfer all 3 pieces to a 2-liter pot, add 1 teaspoon of salt, pour just enough water to cover the chicken pieces. Cook for about 1 hour and 15 minutes.
After a certain amount of time, I filtered the liquid in the pot (I had about 500 ml left) of fat and impurities.
On the day of preparation, separate the meat from the bones and set aside. Throw the bones.
Do not throw away the liquid where the chicken back was cooked because it gives the flavor to this dish!

Preparation of Vegetables:

Finely chop the onion and wash and clean the bell pepper from the seeds and cut into smaller cubes. Set aside.
Carrot, potato, and parsnip peel and cut into small cubes, set aside.

Preparation Paprikash soup:

In a medium 2 liter saucepan, add olive oil or another oil, heat it on low to moderate heat, add chopped onions, simmer for about 15 minutes, with stirring occasionally.
When the onions have softened, add diced pepper and all diced vegetables (potato, carrot, parsnip), simmer about 20–25 minutes with occasionally stirring.
When the pepper and vegetables are softened, add chopped tomato, cover pot and simmer more 15 minutes.
When the tomatoes have dissolved into the liquid, add 1/2 of the liquid in which the chicken backs were cooked. Cook until it boils, covered.
Now add the ground sweet and hot pepper, stir and add the rest of the chicken back liquid, and the shredded meat, cook for about 20 minutes.
After the elapsed time, transfer all the ingredients to a 5 liter larger pot, add half the amount of beef broth and let it cook for another 40 minutes.
During this cooking, after 20 minutes, add the rest of the beef broth, check the taste and add spices as needed.
During that time, make dumplings.
Beat the eggs with parsley and salt, then gradually add a spoonful of flour and mix simultaneously. The mixture must be a little liquid and not too thick.
When it started to boil, with the help of a small spoon, separate small amounts of dough and put them in the pot, you have to do it quickly!
Let the dumplings cook for about 5–7 minutes, towards the end add chopped chives and parsley, cook another minute, then turn off the heat.
Serve warm, with a slice of bread.

Buon appetito!

NOTE:

In order for your soup to be ready faster, you can cook the chicken back one day in advance and transfer it and keep it covered in the refrigerator one day before preparation.
If you like sour soups, you can add a little apple cider vinegar or a spoonful of sour cream.
If you don't like making dumplings, you can add 1 small cup of quinoa or 2 more medium potatoes and 1 diced carrot or 1 cup (200 ml) peas.
Keep the paprikash soup in the refrigerator for up to 3–4 days.