Chicken Broth

Ingredients

• 1 onion
• 2 carrots
• 1 stalk Celery
• 200 g celery root
• 1 stalk leek
• 1 kg chicken thighs
• 2 tbsp sunflower oil
• 1 bay leaf
• 5 peppercorns
• Salt
• chives rolls (for garnish)
• 100 g Soft Butter
• 4 eggs
• 250 g semolina
• Salt
• 5 saffron strands
• 50 g flour
• 150 ml milk
• 2 Eggs
• 2 tsp clarified butter
• 160 g veal patty
• 2 Tbsp whipping cream
• 2 tsp medium-hot mustard
• 1 pinch grated lemon zest
• freshly ground nutmeg
• Salt
• pepper (from grinder)
• 2 tbsp chopped parsley

Instructions

1. 1.

   For the soup, peel and halve the onion. Peel the carrot. Wash the celery, pull out the strands and halve it. Clean, wash and halve the leek. Rinse the chicken thighs and pat dry. Heat the oil in a pot and brown the onion. Add the remaining vegetables and sauté briefly. Fill with about one liter of water, add the chicken thighs, bay leaf, peppercorns and salt, cover and simmer for 40 minutes. After cooking remove the onion and spices. Take out the vegetables, slice them and return to the broth. Remove the thighs, peel, detach from bone and shred into small pieces. Add the meat pieces to the broth and season.

2. 2.

   For the dumplings, beat the butter until fluffy, then add eggs alternately with semolina, salt and chopped saffron strands. Let the dough rest for about 30 minutes. Using two teaspoons dipped in water, cut small dumplings from the dough and drop them into the simmering broth. Simmer gently for about 15 minutes.

3. 3.

   Whisk flour with milk and eggs until smooth. Let the batter rest for half an hour.

4. 4.

   Heat clarified butter in a non-stick pan and fry portions of the batter into thin pancakes. Mix all filling ingredients and spread on the finished pancakes, roll them up. Wrap each pancake roll in cling film then aluminum foil, tightening at the sides. Boil water in a pot and cook the meat rolls for about 15 minutes. Then unwrap, slice and add to the soup.

5. 5.

   Serve the soup with dumplings, meat rolls and fresh chives rolls.