Spicy chicken soup

Ingredients for 6 servings:

• 1 chicken (soup chicken), with offal
• 6 carrots, roughly diced or quartered
• ½ celeriac, roughly diced
• 2 stalk(s) leek, sliced
• 100 ml tomato paste
• 1 tsp spice(s) (Harisha)
• 100 g pasta (kritharaki, Greek pasta)
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tunisian soup, Shorba

Boil the chicken in about 4-5 liters of cold (!) water and simmer for another 1.5 to 2 hours. If you want it a little more substantial, feel free to add another half a pound of chicken or goose giblets. Strain the broth and skim off the fat. Now cover the bottom of a pot with olive oil and lightly fry the tomato paste. Add the broth, along with the roughly diced carrots, larger pieces of celery, and the finely chopped leek. Let this simmer for another hour. Season the soup with harisha (about 1 tsp. Available at any well-stocked Turkish restaurant. Be careful, it’s very hot!) and pepper. Now just add the cooked kritharaki and the lightly shredded chicken, and sprinkle with a little parsley. Done! In Tunisia, flatbread is served as a side dish, but a baguette will do too.