Recipe Tip: Chicken Soup with Bread Dumplings

Instructions

1. Step 1

   Mix breadcrumbs with milk and chill for 20 minutes.

2. Step 2

   Beat the room temperature butter until fluffy and gradually add the egg and egg white.

3. Step 3

   Add salt, pepper, a pinch of nutmeg and parsley.

4. Step 4

   Add the soaked breadcrumbs, mix well, cover and leave to stand in the fridge for 20 minutes.

5. Step 5

   Form small, firm, dumplings (approx. 3cm in diameter) with wet hands and leave covered in the fridge for 20 minutes.

6. Step 6

   Before 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.

7. Step 7

   Cut the soup vegetables into large pieces, and halve the unpeeled onions.

8. Step 8

   Bring a pot of water to a boil, blanch the whole chicken in it for 2 minutes and empty out the water.

9. Step 9

   Place the chicken with the vegetables and the halved onions in a not too big pot of cold water.

10. Step 10

    Add 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.

11. Step 11

    Remove the chicken from the soup and leave to cool slightly. Strain the soup through a large sieve.

12. Step 12

    Remove 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.

13. Step 13

    Cut the larger pieces into bite-sized pieces and chop the smaller ones.

14. Step 14

    Clean the soup pot and add 70g of butter.

15. Step 15

    Once the butter has melted, stir in the flour and cook over a low heat for 5 minutes, stirring. The flour must not brown!

16. Step 16

    Then pour in the wine and chicken soup and whisk well.

17. Step 17

    Bring to the boil, add the prepared ingredients (meat, vegetables, chopped parsley), season with grated nutmeg, salt, pepper and pour in the cream.

18. Step 18

    Bring to the boil, put in the dumplings, heat through and serve.

19. Step 19

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20. Step 20

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21. Step 21

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22. Step 22

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23. Step 23

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