Contents
show
Ingredients
chicken soup
- 2 L Water
- 800 g Chicken parts
- 1 half Fresh celery
- 6 Carrots
- 1 whole Onion
- 8 Peppercorns
- 8 Salt
- 1 tbsp Vegeta spice
- 2 tbsp Finely chopped parsley
Canning
- 2 tbsp Oil
- 3 tbsp Flour
bread dumplings
- 3 old Rolls
- 1 whole Egg
- 2 tbsp Liquid butter
- 2 tbsp Salt
- 2 tbsp Freshly grated nutmeg
- 1 tbsp Finely chopped parsley
- 1 handful Breadcrumbs
Instructions
Cooking chicken soup
- 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
- 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
- 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
- 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
- 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
Nutrition
Serving: 100gCalories: 52kcalCarbohydrates: 3.1gProtein: 0.6gFat: 4.2g