Chicken Stew with Vegetables

Ingredients

• 1 bundle of soup vegetables
• 1 whole chicken (pre-cooked)
• 3 peppercorns
• Salt
• 40 g Butter
• 1 egg
• 50 g semolina
• Salt
• freshly grated nutmeg
• 200 g carrots
• 250 g waxy potatoes
• 0.5 stalk leeks
• 8 leaves savoy cabbage
• 2 sticks celery
• 1 onion
• 2 tbsp butter
• Salt
• ground pepper

Instructions

1. 1.

   Clean and roughly chop the soup vegetables. Wash the chicken, pat dry, add it with spices and vegetables to a pot, cover with enough water so everything is submerged, season with 1 tsp salt. Bring to a boil and simmer over medium heat for about 1½ hours, skimming off foam as needed.

2. 2.

   For the semolina dumplings, whisk soft butter with egg until creamy, then gradually stir in semolina while mixing. Season with salt and nutmeg, let rest for ~15 minutes. Shape small dumplings from the mixture and cook in lightly simmering salted water for about 15 minutes until done. Drain and set aside.

3. 3.

   Peel, wash, and cut carrots and potatoes into bite‑sized pieces. Slice leeks lengthwise, rinse, clean, and cut into thin strips. Wash savoy cabbage, pat dry, and chop leaf‑like. Cut celery into 1 cm wide slices after washing and cleaning.

4. 4.

   Remove the chicken from the broth, strain it, and measure out 1 l of stock.

5. 5.

   Peel and finely dice onion; sauté in a pot with melted butter until translucent. Add remaining vegetables, stir briefly, then pour in the poultry stock. Simmer over medium heat for about 15 minutes.

6. 6.

   Separate the meat from skin and bones, shred into small pieces. Add dumplings to the soup, warm through, season with salt and pepper, and serve on plates or bowls.