Summary

Ingredients

• 1 soup chicken (approx. .2 kg)
• 3 ½ liters cold water
• 1 bunch soup greens
• 2 onions)
• 1 tablespoon oil
• 2 teaspoons salt
• 1 teaspoon peppercorns
• 3 sausages, raw, fresh
• 2 teaspoons broth, grained
• 500 g heart (s) (chicken hearts)
• 1 large can peas, fine (approx. 800 g)
• 1 can carrot (s), fine (approx. 400 g)
• 2 glasses asparagus sections (approx. 80 g)
• 250 g noodles (vermicelli)
• Salt water
• 0.5 ½ bunch parsley

Also: (for the egg prick)

• 1 egg (s)
• 1 egg yolk
• 100 ml milk
• salt
• nutmeg
• Butter for the mold

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Instructions

1. Wash the soup chicken thoroughly inside and out with cold water. Clean the soup greens, peel and cut into large pieces. Quarter the onions and fry them in the oil. Add the diced soup greens and fry briefly.
2. Add 2.5 liters of cold water, the chicken, 2 teaspoons of salt and the peppercorns, bring to the boil and cook over low heat for at least 2 hours. The chicken is done when the legs can be easily removed from the torso.
3. During this time, prepare the egg custard. Mix the egg, yolk and milk with a whisk. Season with salt and nutmeg, pour into a buttered dish and poach in a water bath over moderate heat. After cooling, cut into cubes.
4. Shape the sausage meat into small dumplings. Pour the granulated stock into 1 liter of water, bring to the boil and cook the dumplings for 5 - 8 minutes. Then take it out and add the previously cleaned and cleaned chicken hearts to the broth and cook for 45 minutes.
5. Remove the cooked chicken from the broth and leave to cool. Then remove the meat from the skin and bones and cut into bite-sized pieces.
6. Cook the vermicelli in salted water until al dente. Drain the canned vegetables.
7. Pass the stock through a sieve, add the chicken, chicken hearts, meatballs, egg custard, pasta, carrots, peas and asparagus and bring to the boil again. If necessary, season and serve hot, garnished with parsley.