Chicken Soup with Bread Dumplings

For the chicken soup, simmer the chicken legs, root vegetables and soup cubes in 1-1 1/2 l water for about 30 minutes on low heat. Let the soup cool down a bit.

Meanwhile, for the preserves, brown the butter with the flour until light yellow. Then pour the preserves into the cooled soup, depending on the desired consistency.

Remove the meat from the chicken legs – I always do this by hand and also like to cut the meat into the individual fibers. Cut the carrots and celery from the roots into small pieces.

Add the meat and cut root vegetables back into the soup. Then season the soup with salt, pepper, lemon zest and nutmeg.

For the breadcrumbs, moisten the breadcrumbs with the milk and let stand for about 20 minutes. Cream the butter, then add an egg and salt. Then add the breadcrumbs and let rest for 1 hour.

Form small dumplings and let them soak in a pot of warm water for 10 minutes.

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