Chicken Broth with Vegetables and Dumplings

Ingredients

• 1 whole chicken
• 4 bay leaves
• 1 tsp black peppercorns
• 1 onion
• 1 Garlic clove
• 1 tbsp salt
• 4 large carrots
• 3 stalks celery
• 1 large leek
• 1 parsley root
• Pepper
• Salt
• 20 g soft butter
• 50 g quark
• 50 g semolina
• 1 egg
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Wash the chicken thoroughly. In a pot with plenty of water, bay leaves, halved onion with skin, peeled garlic clove and salt bring to a boil, reduce heat and simmer gently in a closed pot for about 1 hour 30 minutes.

2. 2.

   For the dumplings mix butter with salt, quark and nutmeg until creamy and fold in the egg. Stir in the semolina. Let the dough rest for 20-30 minutes.

3. 3.

   Skim off any foam that forms. In the meantime wash the vegetables, peel and dice carrots and parsley root, slice leek into rings, cut celery into rounds. After an hour remove the chicken from the pot, strain the broth into another pot, add the vegetables and cook for 30 minutes more.

4. 4.

   Five minutes before the end of cooking shape dumplings from the semolina dough with damp hands. Drop them into the boiling soup and let them finish on low heat for about 15 minutes.

5. 5.

   Break apart the chicken, shred the meat as desired and add it to the soup. Season with salt and pepper, serve in bowls.