Chicken Soup1 chicken, approx. 1500 g weight
6 carrots
1 onion
3 potatoes
3 cellery roots
bunch of parsley
6 tbsp flour
2 eggs
salt, pepper

Cut the chicken into smaller pieces.
Chop finely onion and fry it in deep pan with some oil until it softens.
Stir in meat, fry all together until meat turns soft, then add finely chopped carrots, celery root, parsley and potato.
Leave ingredients to sear, then add 2 l water.
Wait to boil, reduce heat and leave to simmer for an hour.
Whisk eggs, add flour, salt, pepper, some finely chopped parsley and forming little dumplings, add into soup.
Cook until dumplings turn al dente.
Sprinkle with parsley.