Summary

Ingredients

• 150 g chicken breast fillet (s)
• 1 egg (s)
• 2 tablespoon heavy cream
• 2 tablespoon breadcrumbs, a little more if necessary
• salt and pepper
• 1 teaspoon, heaped wild garlic pesto or 2 tablespoon other herbs, e.g., tarragon, chervil, parsley
• 1 ½ liter chicken broth or other clear broth

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Instructions

1. Chill the chicken breast fillet well, cut into small cubes and puree in the blitz chopper. Add egg and cream, continue to puree until a homogeneous mixture is formed. Add wild garlic pesto or chopped herbs of your choice, season with salt and pepper and mix well. Mix in enough breadcrumbs until a smooth, easily malleable mass is formed. Let rest for about 30 minutes.
2. Cut off small dumplings with 2 teaspoons and let them steep in a very low-boiling broth for about 5 minutes. The mixture makes about 18 dumplings.
3. You can cook the dumplings in the broth in which they are to be served. If, however, a completely clear broth is important, the dumplings should be cooked separately and only warmed up in the essence in which they are to be served just before serving.
4. Finally sprinkle with herbs of your choice.