Summary

Ingredients

• 1 ½ kg soup chicken
• 4 thick carrot (s)
• 0.5 ½ celeriac
• 1 bunch parsley
• 2 small onions
• some stalks lovage
• 2 bulbs garlic
• 1 bay leaf
• 1 tablespoon peppercorns, colored
• 4 slices ginger
• salt and pepper
• nutmeg
• 4 liters water
• 40 g butter
• 70 g breadcrumbs
• 2 egg (s)
• salt and pepper
• nutmeg
• 1 small Bunch parsley or chives

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Instructions

1. Rinse the soup chicken under cold water and cover with water in a large saucepan. Add salt and peppercorns and bring to a boil. Cook until the meat falls off the bone (approx. 45 minutes - 1 hour).
2. Then add the chopped vegetables, the halved onions and the remaining ingredients and spices. Let it boil again for half an hour. Then take the chicken out of the soup and let it cool. Remove the meat from the bone and put it back in the soup in small pieces.
3. For the butter dumplings, melt the butter with the eggs, breadcrumbs, salt, pepper, nutmeg and herbs and let stand for 10 minutes. Then form small dumplings and let them steep in the hot soup for 10 minutes (do not boil).