Chicken stew with bread dumplings

Ingredients for 4 servings:

• 1 chicken (soup chicken)
• 2 liters of water
• ½ tsp black peppercorns
• 250 g carrot(s)
• 250 g leek
• 1 root(s) parsley
• 1 small celeriac, if possible with leaves
• 2 rolls, from the previous day. 3 tbsp flour
• 125 ml milk
• 1 egg(s)
• 20 g bacon (lean belly bacon)
• 1 small onion(s)
• ½ bunch parsley
• 3 tomatoes, if desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the chicken in salted water with the peppercorns (pressure cooker for 20 minutes) and remove from the broth. Add the chopped vegetables to the broth and continue cooking over low heat. The stew tastes better with tomatoes, but is also delicious without. Meanwhile, heat the milk and soak the diced bread rolls in it. Sauté the bacon cubes and onions and add to the bread mixture. Add the flour and sauté. Knead in the egg and parsley. Using 2 teaspoons, form dumplings and add them to the soup with the chicken. Let them simmer for about 15 minutes.