Cook the chicken with soup vegetables in salted water for about an hour (the cooking time depends on the size). Cook the asparagus and cut into bite-sized pieces. Remove the meat from the broth and cut into small pieces after cooling. Drain the stock through a sieve and collect it.
Make a light roux from butter and flour and deglaze with the broth, stirring constantly, until the liquid has thickened slightly. Drain the canned mushrooms, fry fresh champions briefly in butter if necessary. Then season with salt, pepper, lemon and sugar.
Alloy with egg yolk (put a little soup in a small bowl and whisk with egg yolk, then return to the sauce). Do not let it boil anymore. Finally, add meat, champions, capers, asparagus and dumplings to the hot soup.
If you don`t want to cook a whole chicken, you can also use chicken breast with the skin on. But then reduce the cooking time.
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