Let the chicken thaw, rinse and boil with plenty of water for 3 minutes. Drain and rinse again. For the Mirepoix, wash or peel the vegetables and cut into small pieces. For the bouquet garni, cap the garlic at both ends and crush a little in the shell. Crush the allspice grains too. Simmer the mirepoix together with the water, the salt, the chicken and the bouquet garni for 1 hour with the lid on.
In the meantime, bring the milk to the boil and pour in the semolina while stirring. Keep stirring until a lump has formed. Take the pot off the stove and let the semolina dumpling cool in a bowl. Dice the bacon very finely and fry in the butter until it smells nice.
Work the eggs, bacon cubes with the butter, pepper, nutmeg and baking powder into the dough. Let the dough mature for 20 minutes. Heat the frying oil to 160 degrees. Form small dumplings with 2 teaspoons and place on an oiled plate. Put the dumplings in 2 portions in the hot deep-frying oil and fry them until light yellow for approx. 15-20 minutes. Remove with a slotted spoon, drain well and add to simmering, lightly salted water. Cook until soft in approx. 30 minutes (take a sample!).
In the meantime, strain the broth and discard the solid components. Season the broth with salt and pepper. Wash the spinach, separate the stems from the leaves and use them. Halve the leaves lengthways and crossways. Cut an approx. 40 mm long piece from a carrot, wash, peel and cut into strips with a peeler. Bring the broth to the boil, add the vegetables. Let simmer for another 3 minutes. Serve with the soft, drained dumplings and enjoy.