Use wet hands to shape small dumplings, which can then be fried in olive oil until golden brown.
For the chicken soup: place the chicken legs in a large saucepan and cover them with chicken stock. Bring to a boil.
Reduce to a simmer and remove any fat from the surface of the soup.
Add the vegetables, thyme and bay leaves and let everything simmer for 35-40 minutes. If the soup becomes too thick, add some cold water.
Remove the chicken legs, bay leaves and thyme from the soup and add the cream. Then, blend to a smooth and creamy soup with help of Braun’s MultiQuick hand blender.
For the herbed dumplings: put the ingredients into Braun’s MQ 20 EasyClick chopper accessory and blend to form a paste.
Use wet hands to shape small dumplings, which can then be fried in olive oil until golden brown.
For the chicken soup: place the chicken legs in a large saucepan and cover them with chicken stock. Bring to a boil.
Reduce to a simmer and remove any fat from the surface of the soup.
Add the vegetables, thyme and bay leaves and let everything simmer for 35-40 minutes. If the soup becomes too thick, add some cold water.
Remove the chicken legs, bay leaves and thyme from the soup and add the cream. Then, blend to a smooth and creamy soup with help of Braun’s MultiQuick hand blender.
For the herbed dumplings: put the ingredients into Braun’s MQ 20 EasyClick chopper accessory and blend to form a paste.
