Chicken soup with noodles and spinach

Ingredients for 6 servings:

• 400 g chicken breast
• 200 g carrot(s)
• 2 onions
• 2 garlic cloves
• 250 g leaf spinach
• 1 sprig(s) of thyme
• 1 sprig(s) sage
• 1 lemon(s), juice
• 1 bay leaf
• 3 allspice berries
• 1 Parmesan rind, or more if you like
• 2 liters of chicken broth
• 1 pinch of chili flakes or to taste
• Salt and pepper, from the mill
• 400 g pasta, e.g. Pasta Riso
• some oil for frying
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Wash the chicken, pat dry, and cut into bite-sized pieces. Trim and chop the carrots and onions. Peel the garlic and place it in a press. Wash the spinach, drain, and roughly chop it. Wash the herbs and squeeze the lemon. Place the herbs, bay leaf, lightly crushed allspice berries, and Parmesan rind in a spice bag or, better yet, a spice sieve. Heat a little oil in a pan and fry the chicken cubes on all sides, browning them lightly. Lightly season with salt, remove from the pan, and set aside. If necessary, add a little more oil to the pan and briefly sauté the onions. Stir in the carrots, press in the garlic, and continue to sauté for a few minutes, stirring constantly. Pour in the hot chicken stock. Insert the spice sieve and add the chili flakes. Simmer everything for about 20 minutes. Meanwhile, cook the pasta according to the package instructions. Remove the spice sieve and add the chicken and spinach to the soup. Season with salt, pepper, and the juice of half a lemon. Add chili flakes to taste. Bring to a boil and simmer for about 5 minutes. Add the drained pasta and heat through. Season with salt, pepper, and lemon juice before serving. Serve hot. If desired, garnish the soup with freshly grated Parmesan cheese.