Cream of Chicken Soup with Bread Dumplings

First, wash the chicken, pat dry and remove the breast and drumsticks. Fry the carcass (rib) and any meat trimmings, bones or skin in a large saucepan over medium heat until slightly browned on all sides.

Cut root vegetables into cubes, add with onion and spices and roast briefly.

Pour in water, bring to a boil once, skim off foam and allow to steep more than boil over medium heat. Allow soup to steep for at least 2 hours. Salt, strain and set aside for further use.

For the cream of chicken soup, melt butter in a saucepan, stir in flour until smooth, and pour in about 500 ml of clear soup. Bring to a boil while stirring, add remaining soup and cream and bring to a boil again slowly, stirring occasionally. Season soup with salt, pepper and nutmeg and season to taste.

For the dumplings, mix butter with eggs, breadcrumbs, salt, pepper and nutmeg, let rest briefly. Form small dumplings with wet hands and let them steep in boiling salted water for 5 minutes.

Arrange the dumplings in the soup and decorate with chopped parsley.

Preparation Tip:

As another ingredient for are suitable in the soup cooked chicken breast cubes.

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