Summary

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

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Instructions

1. 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.
2. 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.
3. Tip: The stock in the preserving jar (refrigerator) will keep for a good 2 weeks. Frozen for a good 6 months.
4. 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.
5. 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.
6. Add to the broth as a deposit.