Summary

Ingredients

• 0.5 ½ chicken (soup chicken)
• 1 bunch soup greens
• 1 liter water
• 225 g asparaus, reen
• 150 ml white wine, dry
• some stalks parsley, dill and tarragon
• 1 clove garlic
• 3 tablespoon noodles (vermicelli)
• 1 leek
• Salt and pepper, whiter

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Instructions

1. Wash the soup chicken thoroughly, clean the soup greens and cut into pieces approx. 2 cm in size.
2. Bring water to a boil. Put the chicken with the soup greens in the boiling water and simmer for about 3 hours on low heat.
3. Remove the chicken and strain the broth through a sieve to remove the soup greens.
4. Add the white wine, clove of garlic and sprigs of herbs to the broth. Let it simmer for about 10 minutes. Then remove the herb sprigs and the clove of garlic (ideally strain again).
5. Cut the cleaned green asparagus into 4 cm pieces and add to the soup with the noodles. Also add the finely chopped meat that has been removed from the soup chicken.
6. Let simmer for another 10 minutes. Season to taste with salt and pepper.
7. Clean the leek and cut into thin strips.
8. Put the soup in soup bowls and sprinkle with the leek.