Chicken soup with noodles, asparagus, meatballs and egg custard

Ingredients for 8 servings:

• 1 soup chicken (approx. 1.2 kg)
• 3 ½ liters of water, cold
• 1 bunch of soup vegetables
• 2 onions
• 1 tbsp oil
• 2 tsp salt
• 1 tsp peppercorns
• 3 sausages, raw, fresh
• 2 tsp broth, granulated
• 500 g heart(s) (chicken hearts)
• 1 gr. can/n peas, fine (approx. 800 g)
• 1 can carrot(s), finely chopped (approx. 400 g)
• 2 jars of asparagus – sections (approx. 280 g)
• 250 g noodles (vermicelli)
• salt water
• ½ bunch parsley
• 1 egg(s)
• 1 egg yolk
• 100 ml milk
• Salt
• nutmeg
• Butter for the mold

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

Wash the chicken thoroughly inside and out with cold water. Clean, peel, and roughly chop the vegetables. Quarter the onions and fry them in the oil. Add the diced vegetables and fry briefly. Add 2.5 liters of cold water, the chicken, 2 teaspoons of salt, and the peppercorns, bring to a boil, and simmer over low heat for at least 2 hours. The chicken is cooked when the legs can be easily removed from the body. During this time, prepare the egg custard. Whisk together the egg, egg yolk, and milk. Season with salt and nutmeg, pour into a buttered dish, and poach in a bain-marie over moderate heat. Once cooled, cut into cubes. Form the sausage meat into small dumplings. Add the granulated stock to 1 liter of water, bring to a boil, and cook the dumplings for 5-8 minutes. Then remove the chicken and add the previously cleaned and trimmed chicken hearts to the broth and cook for 45 minutes. Remove the cooked chicken from the broth and let it cool. Then remove the skin and bones from the meat and cut into bite-sized pieces. Cook the vermicelli in salted water until al dente. Drain the vegetables from the canned food. Strain the broth through a sieve, add the chicken, chicken hearts, meatballs, egg custard, noodles, carrots, peas, and asparagus, and bring back to a boil. Adjust seasoning if desired and serve hot, garnished with parsley.