1. my chicken, put in a pan and fill with water. Bring to a boil, drain and pour a new one. Again we bring to a boil, fire diminish. The broth salt and put in a cleaned 1 onion, 1 carrot cleaned entirely, bay leaf, peppercorns and cook on low heat for 35 — 40 minutes. Then take out the chicken, separate the meat from the bones, remove the onion and carrot and more do not use them. Potatoes are cut into strips or cubes, put into the broth and cook for 12 minutes over low heat. Finely chop the onion, carrot cut into strips. In a frying pan warm up vegetable oil, fry the onion until transparent, add the carrots and fry until golden brown, add to the soup.
2. Then, drop into the soup dumplings, it is more convenient to do with the two teaspoons soaked in cold water. To do this, we collect 0.5 teaspoon of dough and abruptly reset the second spoon the batter into the soup. Do not type test more, as the dumplings will increase in volume during cooking. After adding the soup dumplings cook another 5 minutes. Salt, pepper and remove from heat. Add the chicken, chopped fresh herbs, cover with a lid and leave to infuse the soup.
3. Preparation of dumplings. We separate the egg white from the yolk and whisk with a pinch of salt in a solid foam. Yolk rub with soft butter. Gradually add milk and flour and stir to form a smooth, not the batter.
4. The dough salt and mix thoroughly. Add the beaten egg white and gently stir the dough from the top down. The dough should get thicker than pancakes.