There's nothing quite as comforting as a warm bowl of homemade chicken broth. It's a timeless remedy for colds and a staple of healthy eating. This recipe takes the classic to a new level with the addition of soft, delicate rice dumplings. This diet-friendly version is light on calories but rich in flavor, making it a perfect meal for anyone seeking nourishment and comfort. Whether you're feeling unwell or simply craving a light yet satisfying soup, this dish is sure to warm you from the inside out.
Dietetic chicken broth with rice dumplings
Ingredients for the Broth
- 1 kg chicken (carcass, neck, drumsticks, wings)
- 1 carrot
- 1/4 celery root or 2 celery stalks
- 1 small onion
- 1 clove of garlic
- parsley
- hot pepper (optional)
- salt to taste
Ingredients for the Rice Dumplings
- 120 g short-grain rice
- 1 large chicken egg
- 35 g rice flour
- salt
How to Make Dietetic Chicken Broth with Rice Dumplings
The carcass with neck, wings, and drumsticks will go into the broth.
Place the chicken and vegetables in a pot.
Cook for 1 hour over low heat.
Butcher the chicken for the broth. You won’t need the whole bird, just the boniest parts. Cut off the legs, then separate the drumsticks from the thighs. Cut off the wings. Remove the skin from the breast, cut the fillets along the keel bone, and separate them from the carcass. The carcass with the neck, wings, and drumsticks will go into the broth. The thighs and breast fillets can be used for other recipes. You can render fat from the chicken skin, which is great for frying.
Place the chicken parts in a large pot. Add one carrot, a quarter of a small celery root (or 2 celery stalks), a small onion cut in half, a crushed garlic clove, dried or fresh parsley, an optional hot pepper for a bit of spice, and half a teaspoon of ground turmeric. Pour in 1.5 liters of cold water and add salt to taste.
Bring to a boil. Once boiling, reduce the heat. Cover the pot with a lid to prevent the broth from evaporating. Simmer for 1 hour over low heat.
Strain the finished broth through a sieve.
Thoroughly rinse the short-grain rice, cover with cold water (170 ml).
Add a large chicken egg to the cooled rice.
Strain the finished broth through a fine-mesh sieve or a double layer of cheesecloth.
Thoroughly rinse the short-grain rice and cover it with cold water (170 ml). Cook over low heat for 10 minutes after it comes to a boil. Wrap the pot in a towel and let it sit for 10 minutes.
Add a large chicken egg to the cooled rice.
Add rice flour and salt to taste.
Add the rice flour and salt to taste.
Pour the strained broth into a pot, bring to a boil.
Pour the strained broth into a pot, bring to a boil.
Cook for 7 minutes after all the dumplings float to the surface.
Mix the dough well. Let it rest in the refrigerator for 10-15 minutes.
Pour the strained broth into a pot and bring it to a boil.
Take two tablespoons. Use one spoon to scoop up some of the rice dough, forming a small dumpling. Use the second spoon to slide the dumpling into the boiling broth. Repeat with the remaining dough. Bring the broth back to a boil. Cook for 7 minutes after all the dumplings have floated to the surface.
Serve hot or warm.
Ladle the hot broth into bowls. Add a few dumplings to each. Serve hot or warm.
Enjoy your wonderfully light and restorative chicken broth with rice dumplings! This soup is a testament to how simple ingredients can create a truly satisfying and healthy meal. For an extra touch of freshness, feel free to garnish with freshly chopped dill or parsley before serving. This dish is perfect on its own but can also serve as a gentle start to a larger meal. We hope this recipe brings warmth and comfort to your table. Happy cooking!
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