vegetable soup

Ingredients for 4 servings:

• 2 ½ liters vegetable broth
• 500 g chicken breast fillet(s)
• 750 g soup vegetables (frozen)
• 2 handfuls of noodles (soup noodles)
• salt and pepper
• some Maggi
• 4 eggs
• some butter, melted
• some vegetable broth
• e.g. breadcrumbs
• salt and pepper
• nutmeg
• some parsley, fresh

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with chicken and dumplings

Put the vegetable stock on the stove. Wash the chicken breast and pat dry. Add it to the broth while it is still not boiling and simmer for about 20 minutes. Remove the meat, cut it into bite-sized pieces and add it back in. Add the soup vegetables and simmer for about 5 minutes. Then add the soup noodles and let them cook for another 8 minutes. In the meantime, prepare the dumplings. In a bowl, mix the eggs with the butter and broth. Now add enough breadcrumbs to form a firm mixture. Season with finely chopped parsley, salt, pepper and nutmeg. Using 2 teaspoons, drop small portions directly into the soup and let it simmer for about 3-5 minutes (do not boil) until they float to the top. Season with Maggi to taste. Tastes still delicious the next day.