Recipe Tip: Chicken Soup with Bread Dumplings
Top Recipe for 6 Persons. All ingredients and tips for getting it right. A classic chicken soup made even more tasty with the addition of bread dumplings.
- 200 gbreadcrumbs
- 125 mlmilk
- 100 gbutter
- 1egg white
- 1 stalk(s)parsley, chopped finely
- 1whole chicken
- 700 gsoup vegetables (carrot, yellow turnip, celeriac, parsley root, leek), peeled
- 10black peppercorns
- 5allspice berries
- 4juniper berries
- 1bay leaf
- 1 handfulparsley
- 70 gbutter
- 7 tablespoonflour
- 125 mlwhite wine
- 125 mlcream
Step 1Mix breadcrumbs with milk and chill for 20 minutes.
Step 2Beat the room temperature butter until fluffy and gradually add the egg and egg white.
Step 3Add salt, pepper, a pinch of nutmeg and parsley.
Step 4Add the soaked breadcrumbs, mix well, cover and leave to stand in the fridge for 20 minutes.
Step 5Form small, firm, dumplings (approx. 3cm in diameter) with wet hands and leave covered in the fridge for 20 minutes.
Step 6Before serving, bring salted water to the boil, put in the dumplings, turn down the heat and leave to stand for a good 10 minutes, then lift out.
Step 7Cut the soup vegetables into large pieces, and halve the unpeeled onions.
Step 8Bring a pot of water to a boil, blanch the whole chicken in it for 2 minutes and empty out the water.
Step 9Place the chicken with the vegetables and the halved onions in a not too big pot of cold water.
Step 10Add salt (approx. 2-3 tsp), bay leaf, peppercorns, allspice, juniper and 2-3 sprigs of parsley and bring to the boil. Simmer for about 1.5 hours at low heat.
Step 11Remove the chicken from the soup and leave to cool slightly. Strain the soup through a large sieve.
Step 12Remove the spices and parsley and cut the soup vegetables into smaller cubes. Peel the skin off the chicken and remove the meat from the bones.
Step 13Cut the larger pieces into bite-sized pieces and chop the smaller ones.
Step 14Clean the soup pot and add 70g of butter.
Step 15Once the butter has melted, stir in the flour and cook over a low heat for 5 minutes, stirring. The flour must not brown!
Step 16Then pour in the wine and chicken soup and whisk well.
Step 17Bring to the boil, add the prepared ingredients (meat, vegetables, chopped parsley), season with grated nutmeg, salt, pepper and pour in the cream.
Step 18Bring to the boil, put in the dumplings, heat through and serve.
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