Summary

Ingredients

• 0.5 ½ soup chicken
• 500 g soup meat
• 1 teaspoon salt
• 1 tablespoon vegetable stock
• 1 small cauliflower
• 1 leek
• 5 egg (s)
• 1 cup milk
• salt
• nutmeg
• 150 g pasta (strin)
• Maggi
• Parsley, chopped

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Instructions

1. Bring the chicken and soup meat to the boil in 2 liters of cold salted water and simmer gently for 90 minutes.
2. Cook small florets of cauliflower and the finely chopped leek and vegetable stock for 20 minutes.
3. Remove the chicken and soup meat from the broth and allow to cool. Remove from the bone and cut into small cubes.
4. For the egg prick, whisk 5 eggs with the milk, add a little salt and a little nutmeg, put in a tightly tied plastic bag in boiling water and let it set for about 20 minutes. Then dice.
5. Let the vermicelli boil in 1 liter of salted water for about 2 minutes and rinse in a sieve.
6. Add the meat, pasta and diced egg custard to the broth and heat the soup to boiling point. Possibly add water, as a lot has evaporated during cooking. Don`t let it boil anymore. Season to taste with salt and Maggi.
7. Sprinkle the chopped parsley on the soup before serving.
8. Tip:
9. If you want to warm up the soup, it is better to only serve the parsley with it, as the rest of the parsley to be heated up quickly turns sour.