When the chicken is cooked, carefully remove it from the liquid. Drain well before placing the cooked chicken in a large bowl. Let the chicken cool for fifteen minutes before you start plucking the meat.
Take an extra bowl large enough to catch the cooking liquid. Place the strainer over the bowl and pour in the cooking liquid. Push the extra tasty remaining liquid out of the vegetables in such a way that you have the strongest broth with you.
We no longer need the pressed vegetables.
Return the strained broth to the heat until it just boils. Cook the balls in the liquid for a few minutes.
If you have too much stock, you can now reduce it a bit. The more you reduce, the stronger the flavor of the broth becomes.
In the meantime, the chicken has cooled down a bit and you can pluck the meat. Make sure you don't pick pieces that are too small. Soon the meat will go back into the sauce and it can also "tear" further by stirring the sauce.