Let the soup chicken (1200 g) thaw overnight, wash thoroughly under cold water and soak in salted water (4 liters of water / 3 teaspoons of salt) with 1 unpeeled onion, 3 peeled garlic cloves, 10 black peppercorns and 2 bay leaves for about 2 hours Cook until soft. To begin with, remove the resulting foam with a ladle. In the meantime, prepare the vegetables. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean and wash the leek and cut into rings. Clean the celery, first cut into slices and then into small diamonds. Clean the Brussels sprouts and cut the base of the stem in a cross shape. Clean / core the chilli pepper, halve lengthways and cut into fine strips. Clean the lemongrass and cut the soft part into fine rings. Take out the soup chicken and let cool down a little. Release and cut the meat. Cook the pasta for approx. 3 - 4 minutes in salted water (1 teaspoon of salt) according to the instructions on the packet, drain through a fine kitchen sieve and finally add to the soup. Strain the broth through a sieve. Add the prepared vegetables (carrot blossom slices, leek rings, celery lozenges, Brussels sprouts, chilli pepper strips, lemon grass rings and chopped coriander) to the broth and simmer / cook for about 25-30 minutes. Boil the onion from the chicken, peel it off, chop it up and add it to the soup with the cut chicken and noodles. Warm everything up well and serve the Asian chicken soup hot, garnished with coriander leaves.