Strength and Sunday soup

Ingredients for 6 servings:

• 1 chicken
• 1 handful of mushrooms
• 200 g smoked bacon
• 1 stalk(s) leek
• 2 onions
• 1 bulb(s) of ginger
• 4 cloves garlic
• 1 bunch of coriander
• 5 star anise
• 120 ml soy sauce
• 6 eggs
• 500 g spaetzle
• 1 lemon(s)
• 1 dash of chili sauce, or similar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

easy to prepare and delicious – warms you from the inside on cold winter days

Halve the unpeeled onions and roast them cut-side down in a saucepan for 15 minutes, until the underside is almost black. Lightly crush the ginger root and garlic with a meat tenderizer. Add them to the onions, pour in the soy sauce and 2.5 liters of water, and season lightly with salt. Add the star anise, mushrooms, chicken, and bacon to the stock, bring to a boil, and simmer for 90 minutes at just below boiling point. Skim off any foam that rises with a slotted spoon. Remove the chicken from the stock and let it cool slightly. Remove the meat from the bones and tear it into small pieces. Strain the stock through a sieve. Trim and wash the leeks, then cut them into rings. Boil the chicken stock with the leeks and chicken for two minutes, turn off the heat, let the stock simmer on the stove, and season to taste. Then very roughly chop the coriander. Briefly heat the spaetzle or other noodles in boiling salted water, or for those who like their spaetzle crispy, fry them briefly in a pan. Crack the eggs into the pan and fry them until fried. Divide the noodles among the soup bowls. Place a fried egg in each bowl. Pour in the chicken broth and sprinkle with coriander. Serve with chili sauce and lemon wedges, so everyone can season their soup to their liking.