Fast wedding soup

Bill Macdonald
3.7 3
60 mins
60 mins


Servings: 8
  • 2 Chicken breasts (approx. 400 g each; on the bone)
  • 7-10 Tbsp Salt
  • 1 Onion
  • 2 Carrots
  • 1 Bay leaf
  • 6 Peppercorns
  • 500 g green asparagus
  • 1 collar Spring onions
  • 200 g Long grain rice
  • 100 g Raisins
  • 450 g frozen peas and carrots
  • 3 unboiled bratwursts (à approx. 100 g)
  • 2 Eggs (size M)
  • 100 ml Milk
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 1/2 potty Chervil
  • 7-10 Tbsp Oil


  1. 1

    Wash chicken breasts and boil in 2 litres of salted water. Peel and quarter the onion. Peel and wash the carrots. Add onion, carrots, bay leaf and peppercorns and simmer for about 45 minutes.

  2. 2

    Meanwhile wash the asparagus, cut off the woody ends. Cut the asparagus into slices. Clean and wash spring onions and cut into rings. Remove the chicken breasts from the broth and let them cool down a little. Remove meat from the bones and cut into pieces.

  3. 3

    Pour broth through a sieve. Bring the stock to the boil again. Cook rice in boiling salted water according to package instructions. Rinse raisins and add 10 minutes before end of cooking time. Add frozen vegetables to the stock, bring to the boil again and cook for about 15 minutes.

  4. 4

    After 5 minutes, press the sausage meat as dumplings from the skin directly into the soup. Add asparagus and meat. Beat the eggs and milk, season with salt, pepper and nutmeg. Grease a coated pan (approx. 24 cm Ø) with oil.

  5. 5

    Add the egg mixture and let it set at low heat, putting the lid on. Take out, let cool and cut into rhombuses. Season soup with salt and pepper. Fold in the egg mixture.

  6. 6

    Drain the rice and serve with the soup. Wash the chervil, pluck the leaves from the stems and stir into the soup.

Nutrition Facts

420 kcal
39 g
17 g
29 g