Soups: Chicken Soup with Difference

For the chicken broth, first place the meat and the marrowbones in 2 1/2 liters of salted water and bring to the boil. In the meantime, clean the soup vegetables and cut them into large pieces and put them in the saucepan. The whole thing can then simmer gently for about 2 hours, the foam at the beginning should be skimmed off.

Allow the broth to cool a little and then remove the meat for processing. Pour the broth over a sieve and collect it. For me it was 2 liters of broth. Remove the chicken from the bones and cut into small pieces. Remove the skin, cartilage and bones. Set the meat aside.

Prepare the vegetables. Peel the beets and cut into fine strips. For the soup noodles put on a saucepan with water, salt the water. Cook the pasta in it according to the instructions on the packet, the forketti took 7 minutes. Set aside and keep warm. Catch the pasta water when pouring it out and put it back in the pot and cook the beets and mushrooms in it for about 8 minutes.

For the soup, melt the butter in a large saucepan, add the two curries and sweat them with them. Add the flour and stir until smooth. Now gradually deglaze with the chicken stock and bring to the boil until creamy. When all the broth is in the pot, let the soup simmer gently for at least 10 minutes while stirring to bring out the flour taste.

Then stir in the cream and pour off the prepared vegetables (use the stock from the pasta vegetables otherwise) and add to the soup with the chicken and asparagus and let them warm up. Now season again to taste with salt, pepper and curry. Add 3 tablespoons of chopped parsley to the soup

Place a large spoonful of pasta in a deep plate. Pour the soup over it and serve garnished with a dollop of cream and a little parsley. I wish you bon appetite with my somewhat different chicken soup.

7th TIP: I always serve the noodles separately with the soup, because otherwise they swell up in the soup to become limp monsters and make the broth very thick.