For the broth, put the chicken and water in a large saucepan, bring to the boil and simmer with the lid on over a medium heat for about 1 hour.
Peel shallots, garlic, carrots and celery, clean the leek; cut everything small.
Add vegetables and spices to the pot and simmer for another hour.
Then pour through a sieve. Rinse the meat and cut larger pieces into small pieces. (Pick up bones and skin.)
Put 1 liters of stock in a saucepan (I filled the rest in twist-off glasses).
Peel the carrots and ginger and cut into slices, peel the chilli, remove the seeds and cut into small pieces. Add everything to the pot, bring to the boil and simmer for about 20-30 minutes over low heat until the carrots are soft.
Remove the pot from the heat, let it cool down a bit, then puree.
Put back on the stove, season and bring to the boil again. Add the pasta and cook until cooked (different, depending on the variety).
Add the chicken to the soup and let it steep for a few minutes.
Just before serving, stir the parsley into the soup.