Chicken fillet 200 g
Water 1.5 l
Carrot 1 pc
Garlic clove 2 pcs
Universal seasoning 1 tsp.
Egg 1 pc
Cream 15% fat. 30 pcs
Flour 5-6 tbsp. l.
Vegetable oil 3 tbsp. l.
Dice the chicken fillet, peel the carrots and cut into small slices.
Fry fillets and carrots in a pan with vegetable oil. Add finely chopped garlic.
Boil water in a saucepan and season with universal seasoning.
Chop the dill and parsley finely.
Beat the egg in a bowl.
Add ¼ tsp of seasoning.
Add flour and cream, knead the dough, thicker than the pancakes.
Spoon the dumplings into the broth.
Add meat and carrots. Cook over low heat for 10-12 minutes. Add herbs to the soup.
Pour into bowls.