Strong chicken soup with noodles

Name: Strong chicken soup with noodles
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 collar Soup Greens; 2 Onions; 2 Tomatoes; 1 piece(s) (3 cm) Ginger; 1 ready to eat chicken (approx. 1.3 kg); 2 Bay leaves; 4 Cloves; 5 Juniper berries; 1 TEASPOON black peppercorns; 2 dried chillies; 7-10 Tbsp Salt; 250 g Croissant noodles; 500 g Carrots; 1 collar Parsley; 150 g frozen peas; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

The evergreen is spiced up with chilli and ginger. A small time-saving tip: Boil and freeze the broth on the weekend

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 Onions
2 Tomatoes
1 piece(s) (3 cm) Ginger
1 ready to eat chicken (approx. 1.3 kg)
2 Bay leaves
4 Cloves
5 Juniper berries
1 TEASPOON black peppercorns
2 dried chillies
7-10 Tbsp Salt
250 g Croissant noodles
500 g Carrots
1 collar Parsley
150 g frozen peas
7-10 Tbsp Pepper

Directions

1
Clean or peel, wash and chop the soup greens. Onions peel and quarter. Wash and halve the tomatoes. Peel ginger and chop roughly. Wash the chicken. Cover everything with laurel, cloves, juniper berries, peppercorns, chilli and 1 tablespoon salt in a large pot with about 3 l water. Bring to the boil and simmer with slightly opened lid for about 1 3⁄4 hours.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Drain, quench and drain well. Peel, wash and slice the carrots. Wash parsley, shake dry and chop finely.
3
Remove the chicken from the broth and let it cool down a little. Sieve broth and bring to the boil. Add carrots and cook for about 5 minutes. In the meantime, remove the meat from the skin and bones and tear up. Add peas, noodles and parsley to the stock and heat up briefly. Season to taste with salt and pepper.