Chicken bouillon with carrot dumplings and spring onions

Ingredients

Directions

1. 1

   Clean or peel the soup greens, wash and drain. Wash the meat. Put chicken breast, soup greens, bay leaves, cloves, 1 pinch of salt and pepper in a pot. Fill up with 1 1/2 litres of water. Bring to the boil once, then reduce heat and simmer at medium heat for about 30 minutes. Skim off any foam that develops in between

2. 2

   For the dumplings, bring carrot juice and fat to the boil, pour in semolina. Stir the mixture over a low heat until it separates from the bottom of the pot, season with salt and pepper. Let the mixture cool down a bit. Stir in egg. Form small dumplings from the mixture with wet hands

3. 3

   Remove the meat from the broth and pour the broth through a sieve. Put the stock back into the pot, heat it up and add the dumplings. Simmer at low heat for about 8 minutes. Remove chicken meat from skin and bone and cut into pieces. Add meat to the soup and heat it up. Clean and wash spring onions and cut into slanted rings. Season soup with salt and pepper. Arrange soup in cups and garnish with spring onions. Sprinkle with parsley leaves as desired