Chicken Soup with Pancake Rolls

A rich chicken soup, enriched with vegetables and delicate pancake rolls, will pleasantly warm you up and is sure to delight even the youngest eaters. The secret to its success and appeal, besides the excellent taste of the soup, lies in the delicious rolls.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Roll filling

  • 3 spoons Parsley, fresh

  • 1 pod Garlic, fresh

  • 1 spoon Cheese, Parmesan, hard

  • 2 pinch Salt, table

  • 4 spoon Oil, olive

  • 100 g Meat, chicken, breasts

  • 3 spoons Sweet cream

Soup

  • 500 g Meat, chicken, thighs

  • 0.5 piece Onion, raw

  • 300 g Carrot, fresh

  • 1 piece Spices, bay (leaves)

  • 1 spoon Spices, pepper, black

  • 1 spoon Salt, table

Testo za zvitke

  • 40 g Wheat flour, white, multi-purpose

  • 1 piece Egg, fresh

  • 1 pinch Salt, table

Steps

  1. Pour 2 liters of water into a large pot. Add washed chicken backs, half of the cleaned vegetables, peeled onion, salt, bay leaf, and peppercorns. Bring to a boil, then reduce the temperature, partially cover the pot, and simmer the soup gently for 90 minutes.

  2. While the soup is cooking, prepare a smooth batter from flour, egg, and salt, and cook two pancakes in a greased pan.

  3. Peel and finely chop the garlic. In a small bowl, mix it with chopped parsley, salt, Parmesan, and oil.

  4. Wash and dry the chicken breasts with paper towels. Cut them into pieces and finely grind them in an electric grinder. Add cream and mix well, then stir in the parsley pesto and about two tablespoons of diced carrot from the soup.

  5. Spread the chicken mixture onto the pancakes, roll them up, and wrap each roll separately in plastic wrap, pressing the ends together firmly to form two elongated 'bonbons'. Cook the rolls in boiling water for 10 minutes.

  6. Dice the remaining vegetables. Strain the soup and add enough water to make 1200 ml of liquid, which is poured back into the pot. Add the diced vegetables and cook the soup until the vegetables are tender.

  7. Remove the cooked meat from the chicken backs and finely chop it. Unwrap the pancake rolls and slice them, adding them to the soup along with the chopped meat at the very end of cooking. Season the soup further if needed. Serve in deep soup bowls and enjoy.

Nutrition Information (Per 100g)

  • Calories: 179.87 kcal
  • Fat: 11.88 g
    • Saturated Fat: 3.05 g
  • Carbohydrates: 5.86 g
    • Sugars: 1.16 g
  • Protein: 10.07 g
  • Fiber: 0.66 g