Cut the chicken out of the jar into small pieces. Pour the chicken broth (300 ml) from the glass with the cut chicken and 2.2 liters of water into a large saucepan. Wash the mini asparagus and cut diagonally into pieces. Peel the bunch of carrots, cut off the ends, cut in half lengthways and slice diagonally. Peel the onion, cut in half, cut into wedges and assemble into pieces. Clean the spring onions and cut diagonally into rings. Clean / remove the celery and cut into small pieces. Peel and finely dice the ginger. Wash the maggi herb and shake dry. Bring the liquid (broth + water + chicken) to the boil, add the vegetables (mini asparagus pieces, bunch of carrot slices, onion pieces, spring onion rings, celery pieces and ginger cubes) and the Maggi herb and simmer / cook with the lid closed for 30 minutes. Remove the Maggi herb and season with Maggi seasoning (1 tbsp), instant chicken broth (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sambal oelek (½ teaspoon) / to taste. Serve the soup hot garnished with parsley.