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Ingredients
Chicken Stock Dumplings
- For the dumplings
- 40 grams softened butter
- 60 grams Semolina flour
- 1 egg
- salt
- Nutmeg
- For the garnish
- 2 Tbsps freshly chopped parsley
- For the stock
- 1 chicken (ready to cook)
- 500 grams Soup vegetables
- 2 onions
- 2 ½ liters water
- 3 bay leaves
- 1 tsp peppercorns
- 1 Tbsp salt
For the stock: Rinse chicken thoroughly. Rinse and chop vegetables. Peel and quarters onions. Put vegetables and chicken in a pot and pour in water. Season with salt, pepper and bay leaves. Boil.
Once soup boils, reduce heat, cover and simmer for about 1 1/2 hours. Skim off any foam that forms, if desired.
For the dumplings: Meanwhile, beat butter and some flour until fluffy. Stir in egg and remaining flour. Season with salt and nutmeg and let rest. Meanwhile, bring a large pot of salted water to a boil. Form dough into dumplings and cook in boiling water for about 10-15 minutes.
Finally, remove chicken from soup. Line a colander with cheesecloth and strain broth into another pot. Ladle broth into bowls and add dumplings. Serve garnished with freshly chopped parsley.
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |