Wash and clean the chicken (remove the remaining quills, cut out the gland on the rump, dissolve the fat as much as possible) and bring to the boil with 4 teaspoons of salt and covered with water. Cook the chicken gently for about 40 minutes.
Remove the cooked chicken and let it cool. Then remove the skin and peel off the meat. Cut the detached meat into larger pieces.
Clean and dice the vegetables. The tender kohlrabi and the young celery leaves are part of it. Cook the vegetables separately with a little water and a small teaspoon of salt (just a few minutes so that they are still firm to the bite).
Preparation of the semolina dumplings: Bring the milk to the boil, together with the butter and spices. Stir in the semolina until a smooth dumpling loosens from the bottom of the pan. Then remove from the fire and work the beaten egg with 3 tablespoons of grated cheese if you like. Stake out dumplings with a teaspoon dipped in cold water and let them steep in boiling salted water or broth. Only at the very end add the desired amount of vegetables (without the vegetable stock), the chicken and the semolina dumplings in the chicken stock, carefully fold in, season to taste and serve.
Instead of semolina dumplings, noodles, starch noodles, rice or egg cakes are also recommended.
Tip for egg custard in the microwave (ready in 4 minutes): 2 eggs, 8 tablespoons milk, 1 pinch of salt, nutmeg, a little butter to grease. Lightly grease two cups with butter. Whisk the eggs with the rest of the ingredients and add to the cups. Let stand at 440 watts for about 4 minutes. Turn the egg stick out onto a board and cut into small cubes or strips.
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