Chicken Broth with Vegetable Strips and Small Dumplings
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken (soup chicken)
- 3 liters water
- 10 grains pepper
- 2 carnation (s)
- 2 bay leaves
- 1 large clove garlic
- 1 onion (s)
- 1 bunch soup vegetables
- 1 large carrot (s)
- 1 leek, small
- some celery
- salt
For the dumplings:
- 200 g poultry meat (breast)
- 200 g cream
- 1 tablespoon chives, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the chicken thoroughly and disassemble if necessary. In a large saucepan, quickly bring to a boil, covered with cold water. Turn the heat down and skim off the foam with a trowel.
- Add spices and vegetables, including soup vegetables. Let simmer for a good 2 hours. Remove the poultry from the stock and carefully strain the stock. If necessary, let it boil down a little or season with salt.
- Tip: The stock in the preserving jar (refrigerator) will keep for a good 2 weeks. Frozen for a good 6 months.
- Clean or peel the carrot, leek and celery and cut into thin strips. Add these to the soup shortly before serving and cook at the same time.
- For the dumplings, roughly cut the meat into cubes. Season with salt and pepper. Chop in a blender, add the cream and process into a farce. Add the chives and season a little if necessary. Cut the dumplings with two spoons and cook in boiling salted water.
- Add to the broth as a deposit.
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