Chicken pasta pot with parmesan dumplings

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly chop. Halve the onions. Wash parsley, shake dry, pluck the leaves from the stalks and use them for other purposes. Wash chicken legs and chicken breast thoroughly. Put chicken pieces and soup vegetables in a large, wide pot. Add about 2 litres of water, bay leaf, 2 teaspoons of salt, peppercorns, cloves and parsley stalks (chicken parts should be covered). Bring the broth to the boil, skim it from time to time and simmer for about 1 1/2 hours

2. 2

   Melt butter for the parmesan dumplings. Whisk egg and butter, season with salt and nutmeg. Stir in semolina and cheese and let it swell for at least 10 minutes. Form into dumplings with 2 moistened tablespoons. Cook in boiling salt water for about 15 minutes

3. 3

   Cut the tomatoes into strips. Clean and wash spring onions and cut into rings. Remove chicken pieces from the broth. Pour broth through a fine sieve into another pot. Remove the chicken meat from the bones and cut it into small pieces depending on its size

4. 4

   Cook the noodles in the stock according to the instructions on the packet. Approx. 5 minutes before the end of cooking time add peas, meat, spring onion and tomatoes. Wash lemon hot, grate dry, grate peel thinly. Season soup with pesto and lemon peel. Season to taste with salt and pepper. Add parmesan dumplings to the soup. Arrange soup