Summary

Ingredients

• 1 chicken (about .5 kg)
• Soup greens: celeriac, parsley root, stick leek, thick carrot
• 10 carrot (s)
• 100 g iner, fresh
• 2 chilli peppers (or red hot peppers from the glass)
• 1 cup noodles (vermicelli or letter noodles)
• 1 cup peas, fine, preferably from the freezer
• 1 can (s) black beans or kidney beans
• Salt, possibly granular broth for seasoning
• Parsley, freshly chopped

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Instructions

1. Particularly recommended during the cold season.
2. It is a chicken soup made spicier with chilli and ginger. Chilli and ginger have an antibacterial effect and increase the already sweat-inducing effect of the chicken soup. Chicken soups are generally expectorant.
3. First cook a strong chicken broth from the soup chicken with the soup greens, I use the pressure cooker for this. Put the cooked chicken aside to cool and later cut the meat into quite fine strips.
4. Skim off the fat from the broth, putting a little in a small saucepan. Cut the carrots into fine rings, peel the ginger tuber and cut into very fine slices, sauté both in the pan with the chicken fat, then cook with the lid on for about 10 minutes. In the meantime, cut the chili peppers into very fine rings, divide again if necessary and add to the cooked vegetables.
5. Bring the chicken broth to the boil again, pour the pasta into the pot and shortly before the pasta is done cooking, pour the peas and beans, then add the chopped meat and carrot vegetables to warm up.
6. Season to taste, maybe some salt or granulated broth or chilli ?!
7. If you have a cold, eat this soup nice and hot, sprinkle some parsley on the soup in the plate before consumption.