Canned Chicken Soup with Breadcrumbs Dumplings

Cooking chicken soup

1. bring cold water with the chicken parts (wings, neck, and everything that has to go …) carrots, celery, halved onions, vegeta, salt and peppercorns to a boil in a large saucepan – about 30 to 40 minutes Simmer very gently until the meat comes off the bone very easily
2. then pour the soup through a sieve – let the chicken parts and vegetables cool down a bit – dispose of the onion – then loosen the meat of the cooled chicken parts from the bones and cut into small pieces (remove all skin parts !!!) – also the vegetables in Cut bite-sized pieces

Preserve for the chicken soup

1. Put the oil in a saucepan – add the flour and slowly sweat it while stirring constantly (the preserve should only get a little color) – then keep adding some chicken soup and stirring until all the lumps have dissolved – then the rest of the soup and the finely chopped Add the chicken, vegetables and parsley and bring the soup to the boil again

bread dumplings

1. Soak the old rolls in water – when they are soaked, take them out and squeeze out the excess water well in your hands – cut the softened rolls into small pieces in a bowl and add the bubbled egg, the liquid butter, parsley, salt and nutmeg mix – stir everything well and mash with a fork until a smooth mixture is formed
2. Now add enough crumbs until a mixture is formed with which you can form small, compact dumplings – then place these dumplings in the boiling soup – leave to stand for a few minutes