Combine chicken breast, carrot, leek, celeriac, bay leaves, cloves, peppercorns and a pinch of salt in a saucepan.

Add 6 cups of water and bring to a boil.

Simmer for 30 minutes, skimming off any foam.

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 the flour mixture.

Allow the flour mixture to cool slightly, then add egg.

With wet hands, form the dough into small dumplings.

Remove chicken from soup and strain the soup into a clean saucepan.

Add dumplings to the strained soup and simmer over low heat for 8 minutes.

Meanwhile, remove chicken skin and chop the chicken meat.

Add chopped chicken meat to the soup and warm through.

Season the soup to taste.

Ladle soup into bowls and garnish with sliced spring onions and fresh flat-leaf parsley.