Chicken Soup With Dumplings

• 1 chicken breast bone-in, skin-on
• 1 carrot peeled and chopped
• 1 leek sliced
• 1/2 pound celeriac peeled and chopped
• 2 bay leaves
• 4 cloves
• 1 teaspoon black peppercorns
• 1/2 cup carrot juice
• 5 1/2 tablespoons butter
• 2/3 cup flour durum
• 1 egg beaten
• 2 spring onions sliced, to garnish
• 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 breast bone, carrot, bay leaves, cloves, black peppercorns, carrot juice, butter, flour durum, egg, spring onions, flat leaf parsley

Taken from www.yummly.com/recipe/Chicken-Soup-with-Dumplings-1407897 (may not work)