Noodle Chicken Soup

Ingredients

• 1 chicken (about 1.5 kg)
• Salt
• 1 tsp tomato purée
• black peppercorns
• Salt
• 0.5 tsp grated ginger
• 1 Garlic clove
• 2 carrots
• 2 parsley roots
• 1 celery root
• 1 vegetable onion
• 0.5 bunch coriander
• 0.5 bunch spring onions
• 2 red chili peppers
• 100 g long thin soup noodles

Instructions

1. 1.

   Set the chicken in cold water and bring to a boil over high heat. When it boils, skim off the foam. Add the tomato purée, peppercorns, salt, ginger, and garlic. Prepare the vegetables, peel if necessary, roughly chop, and add them to the soup. Simmer on low heat, partially covered, for about 45-60 minutes until the chicken is cooked through. Wash, trim, and slice the spring onions into rings.

2. 2.

   Wash the chili peppers, cut lengthwise, deseed, remove the white membrane, and finely dice them.

3. 3.

   Just before serving, cook the noodles in a little soup separately. When the chicken is done, remove it from the soup. Strain the soup carefully to keep it clear. Remove the skin and larger bones from the chicken. Cut the chicken meat into bite‑sized pieces. Place the meat and noodles in a soup bowl. Warm the spring onions and chili briefly and add them to the meat. Pour hot soup over everything and sprinkle with finely chopped coriander.