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

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

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