Golden yellow chicken soup with butter dumplings

Ingredients for 4 servings:

• 1 ½ kg soup chicken
• 4 thick carrots
• ½ celeriac
• 1 bunch of parsley
• 2 small onions
• some stalks of lovage
• 2 bulbs of garlic
• 1 bay leaf
• 1 tbsp peppercorns, colored
• 4 slices of ginger
• salt and pepper
• nutmeg
• 4 liters of water
• 40 g butter
• 70 g breadcrumbs
• 2 eggs
• salt and pepper
• nutmeg
• 1 small bunch of parsley or chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

fine soup with ginger

Rinse the chicken under cold running water and place in a large pot with water to cover. Add salt and peppercorns and bring to a boil. Cook until the meat falls off the bone (approx. 45 mins – 1 hr). Then add the chopped vegetables, halved onions, and the remaining ingredients and seasonings. Let it simmer for another half hour. Remove the chicken from the soup and let it cool completely. Remove the meat from the bone and return it to the soup in small pieces. To make the butter dumplings, melt the butter, mix with the eggs, breadcrumbs, salt, pepper, nutmeg, and herbs, and let stand for 10 minutes. Then form small dumplings and let them simmer in the hot soup for 10 minutes (do not boil).