Poultry ragout soup with drippings

Ingredients for 4 servings:

• 1 poultry giblets
• 400 g soup vegetables
• 1 small cauliflower
• 250 g peas, green
• 1 onion(s)
• 1 red bell pepper(s)
• 1 tomato(s)
• 2 cloves garlic
• 8 peppercorns
• salt and pepper
• 1 bunch of parsley
• 1 tbsp, leveled flour
• 1 egg(s)
• 1 pinch of salt
• 3 tbsp milk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the cleaned chicken giblets into a large pot. Finely chop the soup vegetables, divide the cauliflower into florets, and leave the onion, bell pepper, and tomato whole. Place the garlic cloves and peppercorns in a tea infuser. Add everything to the chicken and fill with 1 1/2 liters of water, season with salt, and cook, covered, for 30-35 minutes. Remove the tea infuser, onion, bell pepper, and tomato, add more salt if desired, and season with pepper. For the drippings, mix the flour, egg, and salt with the milk in a measuring jug to form a runny batter. Drizzle the batter into the hot soup in a thin stream to form long, fine noodles. Sprinkle the soup with chopped parsley and serve immediately.