Tied Chicken Soup with Bread Dumplings

Put the water in the pot and salt, after the water has boiled, put the chicken in and bring to the boil. Skim off the resulting foam. Clean the soup vegetables and add to the chicken, as well as the spices. Let it simmer for an hour. Then let everything cool and strain the broth. Remove the meat from the bones and cut into bite-sized pieces. The vegetables too.

Heat the butter in a saucepan and add the flour. Make a roux out of it and then gradually pour in the broth and stir until the desired consistency for the soup is achieved. Stir a beaker of sour cream until smooth and add it to the soup. Stir until everything has connected. Season again and season again if necessary. Finally, foam the soup vigorously with a hand blender. Finally, add the meat and vegetables to the soup. (I always add a touch of lemon zest at the end ... gives the whole thing a fresh kick)

Prepare the bread dumplings ... Stir the butter (lukewarm) until foamy, add the egg and yolk and slowly mix into the butter. (Caution !!!! risk of coagulation). Soak the breadcrumbs in lukewarm milk and let them soak for about 20 minutes.

Then mix the crumbs into the egg and butter mixture and add the chopped parsley. Knead everything well to a smooth mass. Then let it rest for another 30 minutes.

Bring the salt water to the boil and, with wet hands, shape the dumplings from the crumbs (size as desired ... not too small and not too thick). Let the dumplings simmer gently for about 5 minutes. These are then added to each plate when serving the soup.