Chicken soup with dumplings and noodles

Ingredients for 4 servings:

• 1 chicken, frozen, approx. 1200 g
• 3 liters of water
• 60 g vegetable stock, granulated
• 2 bay leaves
• 2 grains allspice
• 2 bunch of soup greens, maybe more carrots, gives even more flavor
• 1 bunch of parsley
• 1 tsp salt
• 1 tsp pepper
• 2 handfuls of noodles (soup)
• 1 egg(s)
• Breadcrumbs
• salt and pepper
• ½ tsp nutmeg
• 1 tsp vegetable broth, granulated
• ½ bunch parsley, chopped
• 1 tsp butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

delicious and easy

Thaw the chicken, wash it, and drain it. Mix the water with the broth, add the allspice and bay leaves. Clean and wash the vegetables and chop them finely (not too finely, as they will be cooking the whole time). Add the vegetables and chicken to the broth and simmer for about an hour. Then carefully remove the chicken and let it cool slightly. Remove the meat from the bones, shred it, and add it back to the soup. In the meantime, cook about 2 handfuls of soup noodles in salted water and drain. For the dumplings, mix the egg with the butter (I put them in the microwave for 3 seconds). Then mix in enough breadcrumbs until it forms a soft-but-not-too-firm mass. Add the salt, pepper, nutmeg, parsley, and vegetable broth. Form this mixture into about 10 small dumplings and add them to the simmering soup. Simmer for about 5 minutes, until the dumplings float to the top. Finally, add the noodles and sprinkle with freshly chopped parsley. This soup also freezes well if you have any leftovers.