Wash the chicken thighs and pat dry and put the stock cubes in a large saucepan with the water and simmer for about 45 minutes. Remove the foam that is created there with a swing trowel.

Roll the mince into small balls and let it steep in an extra saucepan with water over low heat for about 15 minutes

Beat the eggs, mix with milk and season with salt and pepper and a little nutmeg, put everything in a freezer bag and let set in a saucepan with water over low heat.

In the meantime, prepare the soup. Cut the carrots and celery into cubes, cut the leek into rings. Weigh the pasta. Drain the asparagus.

When the chicken legs are ready, take them out, let them cool and remove the meat. In the broth (where the thighs were in) add the vegetables and let simmer for about 7 minutes, then add the noodles, just before the noodles are done add the chicken, ground meat, spaghetti and the egg prick. Finally season with salt and pepper.