The cooking time of the broth in the recipe are not considered. Complex in this is nothing. I recommend to buy 1.5 kg of thighs, separate the bones and skin. The bones and skin and pour 2 liters of water, boil the broth. Of the above amount will get about 1 kg of fillet. Cut it into small pieces, season with salt and pepper. The composition of the peppers to Your taste. I recommend the curry and black pepper.

Fry the chicken in a mixture of oil and butter.

Carrots cut into cubes and fry. Roasted carrot to get the oil to drain and fry on it chopped onion half rings.

To combine in the pot the chicken, onion, carrot, pour 1.5 cups of broth and simmer until almost complete evaporation of the broth. By the end of the stewing dish to constantly stir so it doesn't stick. Check for salt and pepper.

Beat the eggs with water, salt (1ch. tablespoon), dill and gradually introduce the flour. Knead the dough. The amount of flour indicated conventionally. Roll out dough sausage with a thickness of 5 mm and cut into strips with a length of 1.5 cm.

Boil the dumplings in boiling broth. I recommend dividing the dough in 2 pieces and boil them in two steps.

The dumplings are ready, drain in a sieve, heat them with chicken and vegetables. The dish is ready.

Bon appetit!