Grandma's chicken soup

Ingredients for 4 servings:

• 1 soup chicken
• 1 bunch of soup vegetables
• salt and pepper
• Fondor
• Chicken broth, granulated
• 2 eggs
• 125 ml milk
• nutmeg
• 1 jar mushrooms
• 1 jar asparagus
• 200 g rice

Instructions

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

Place the chicken in a pot, cover with water, and cook with about 2-5 teaspoons of granulated chicken stock. Add the finely chopped vegetables and season the stock with pepper, salt, and Fondor to taste. Simmer everything over medium heat for about 1.5 hours, until the chicken is tender. Remove the chicken from the pot, separate the meat from the bones, and finely chop. Strain the stock through a fine sieve. In another pot, cook the rice in salted water. In a bowl, beat the eggs with the milk, a little salt, and nutmeg, let it set in a double boiler, and then cut the custard into small cubes. Drain the asparagus and cut it into pieces. Now return the meat, custard, rice, asparagus, and mushrooms to the stock and heat everything up again.