An honest chicken soup full of meat with the famous Paulus dumplings and ginger

When better to treat yourself to an excellent chicken soup to warm up than now, when the temperatures drop below zero and every stay outside is very demanding for our body. Chicken soup with ginger and dumplings according to a famous chef will get you on your feet.

With the cold weather currently sweeping the Czech Republic, who could resist a great, hot and nutritious chicken soup? If you’re already drooling, don’t delay and come prepare it with us. This delicious ginger recipe from chef Roman Paulus will become your favorite, be sure.

Chicken soup with dumplings according to Roman Paulus

Watch how Roman Paulus prepares this recipe in the video:

To prepare the chicken stock, you will need 700 g of chicken back, 3 bay leaves, 5 whole peppercorns, 5 allspice, one carrot, 100 g of parsley, 100 g of celery, a parsley leaf and salt.

For special ginger dumplings, take 100 g of chicken breast fillet, black pepper, 50 ml of fresh whipped cream, 10 g of ginger and 2 spring onions.

In addition, for the soup you will need vegetable oil, 50 g of ginger, 8 mushrooms, one hot pepper, one carrot, 2 potatoes, one leek and 50 g of sweet corn.

clear soup

First prepare the broth
Source: Shutterstock

Prepare all the ingredients and put them on the soup

Start by upgrading the chicken stock. Boil water in a large pot and add cleaned root vegetables, i.e. carrot, celery and parsley. Then add the parsley leaves tied with string. Season with salt, add the wild spices and cook for about three minutes before adding the chicken quarters. Cook covered over low heat for at least an hour and a half until the meat is tender. Then take out the meat, peel it and strain the broth.

In the meantime, start preparing the chicken dumplings. Cut the washed and dried chicken breast into small cubes and put it in a blender. Add salt, pepper and blend until smooth. Add the cream and mix again. Next is finely chopped ginger. Mix the rest of the cream with the green part of the onion and add to the mixture. Blend everything again. Leave for half an hour in the refrigerator.

After that time, put some chicken stock in a small pot, bring it to a boil and cook the dumplings in it. Make small balls that will be ready in five to seven minutes.


Ginger gives originality and zest to the soup
Source: Profimedia

Chili and ginger are added for spiciness

You can continue by preparing the soup itself. Heat the vegetable oil in a large pan and fry the cleaned and sliced ​​ginger into strips. Add the mushrooms cut into smaller pieces, the chili pepper into rings and the remaining carrot cut into thin slices. Sauté until golden brown.

Then pour 800 ml of chicken stock and add cleaned, washed and diced potatoes. Cook until the potatoes are soft. A few minutes before the end, add the white part of the leek cut into pieces.

This soup should be served by placing the chicken and sweet corn at the bottom of the bowl. Pour in the chicken soup and add three dumplings. Garnish with the green part of the onion.


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