Chicken Soup With Dumplings

• 1 None chicken breast, bone-in, skin-on
• 1 None carrot, peeled and chopped
• 1 None leek, sliced
• 1/2 lb celeriac, peeled and chopped
• 2 None bay leaves
• 4 None cloves
• 1 tsp black peppercorns
• 1/2 cup carrot juice
• 5 1/2 tbsp butter
• 2/3 cup durum flour
• 1 None egg, beaten
• 2 None spring onions, sliced, to garnish
• None None fresh flat-leaf parsley, to garnish

1. Combine chicken, carrot, leek, celeriac, bay leaves, cloves, peppercorns and a pinch of salt in a saucepan. Add 6 cups water and bring to a boil. Simmer for 30 mins, skimming off any foam.
2. In a separate saucepan, heat carrot juice and butter until melted. Reduce heat to low and gradually add durum flour, stirring, until you have a ball that leaves the bottom of the pan clean. Season. Allow to cool slightly then add egg. With wet hands, form into small dumplings.
3. Remove chicken from soup then strain into a clean saucepan. Add dumplings and simmer over low heat for 8 mins.
4. Meanwhile, remove chicken skin and chop meat. Add to soup and warm through. Season. Ladle into bowls and garnish with spring onions and parsley.

chicken, carrot, celeriac, bay leaves, cloves, black peppercorns, carrot juice, butter, durum flour, egg, spring onions, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/21822 (may not work)