Summary

Ingredients

• 1 liter chicken broth, self-cooked and frozen
• 0.5 ½ soup chicken, ready-cooked and frozen
• 400 g soup veetables, frozen
• 100 g soup noodles
• 250 g asparaus, white, from the day before
• 200 ml cream

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Instructions

1. Thaw the chicken broth and soup vegetables in a saucepan and cook for 5 minutes.
2. Remove the bones and skin from the defrosted chicken and cut into small cubes. Add half of the chicken cubes to the soup. Add the soup noodles and let the soup simmer for 10 minutes.
3. Puree the second half of the chicken and 4 tablespoons of soup in a blender. Add the puree to the soup. Cut the asparagus into thin slices, halve the heads lengthways. Add the asparagus to the soup. Stir in the cream and bring to the boil again.
4. Arrange and serve.