Summary

Ingredients

• 2 whole chicken thighs or 5 halves
• 2 teaspoons, heaped salt
• 2 beefsteak tomato (s)
• 2 cloves garlic)
• 1 tablespoon, heaped flour
• 1 tablespoon tomato paste and paprika paste, mixed
• 2 tablespoon rapeseed oil
• 100 g vermicelli, thin, or letter noodles
• pepper
• 1 teaspoon mint, dried
• 1 tablespoon butter
• water

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Instructions

1. Wash the chicken thighs, put in a saucepan. Pour water on until the thighs are covered. Bring to the boil and throw away the water. Pour the same amount of water into the pot, add salt, bring to the boil and simmer for about 15 minutes. Remove the chicken thighs from the water and set aside to cool. Do not throw away the hot water!
2. Peel and finely grate the garlic, halve and roughly grate the tomatoes and discard the peel. Put the butter and oil in the soup pot. Heat, add flour and fry until it starts to smell. Add the grated tomatoes, garlic and tomato paprika pulp and stir. Add the saved water from the chicken thighs and bring to the boil and simmer a little.
3. Meanwhile, remove the skin from the chicken thighs (not required) and remove the meat underneath from the bone and chop it up. Add the noodles and chicken to the soup and simmer until the noodles are soft. Season with salt and pepper and add mint.