Coloured chicken noodle soup

Name: Coloured chicken noodle soup
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 1 ready-to-cook chicken (approx. 1.25 kg); 1 collar Soup Greens; 500 g ripe tomatoes; 1 medium onion; 1 red chilli pepper; 7-10 Tbsp Salt; 375 g Carrots; 500 g Leeks (leek); 300 g small pasta (for example Ditaloni Rigati); 1 can(s) (425 ml) Vegetable corn; 1 TABLESPOON clear chicken stock (instant); 1/2 TEASPOON ground ginger; 7-10 Tbsp Chilli powder

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

1 ready-to-cook chicken (approx. 1.25 kg)
1 collar Soup Greens
500 g ripe tomatoes
1 medium onion
1 red chilli pepper
7-10 Tbsp Salt
375 g Carrots
500 g Leeks (leek)
300 g small pasta (for example Ditaloni Rigati)
1 can(s) (425 ml) Vegetable corn
1 TABLESPOON clear chicken stock (instant)
1/2 TEASPOON ground ginger
7-10 Tbsp Chilli powder

Directions

1
Wash the chicken thoroughly. Clean, wash and cut the soup greens into large pieces. Wash and quarter the tomatoes. Peel and quarter the onion. Cut the chilli lengthwise and remove the seeds.
2
Put the chicken, vegetables, chilli, some salt and about 4 litres of water in a pot and bring to the boil. If necessary, skim and cook covered at medium heat for about 1 hour. Wash and peel the carrots and cook them for the last 20 minutes in the broth.
3
Pour broth through a sieve and collect. Take whole carrots out of the sieve and cut into pieces with a colored knife. Remove the meat from the chicken and cut into bite-sized pieces. Clean and wash the leek and cut into rings.
4
Measure out 3-3.5 litres of stock, bring to the boil and add the noodles. Cook for about 12 minutes, halfway through the cooking time add leek. When the noodles are cooked, add the carrots, meat and drained corn to the soup and warm it up.
5
Season soup with stock, salt, some ginger and possibly some ground chili.