Summary

Ingredients

• 400 g chicken breast
• ml 1,600 vegetable stock
• 1 packet soup vegetables, frozen with a.o. Beans and peas
• 1 glass asparagus
• 0.5 ½ cauliflower
• 4 egg (s)
• 250 ml milk
• 100 g noodles, (soup noodles)
• 1 bunch parsley
• nutmeg
• salt and pepper
• oil

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Instructions

1. Cut the chicken breast into bite-sized pieces, fry briefly in oil (it should only be lightly brown). Bring the vegetable stock to a boil. Cut the cauliflower and asparagus into small pieces and then add the seared meat with the cauliflower to the vegetable stock. After 5 minutes add the frozen soup vegetables and simmer for 10 minutes. Cook the pasta in an extra saucepan.
2. In the meantime, whisk the eggs with the milk and season with nutmeg. Stir into the soup spoon by spoon so that small threads are formed. Finally, the finished noodles, parsley and asparagus are added to the soup. Season to taste with salt, pepper and nutmeg and let simmer briefly.