Turkish chicken soup with noodles

Ingredients for 6 servings:

• 2 chicken thighs, whole, or 5 halves
• 2 tsp, heaped salt
• 2 beefsteak tomatoes
• 2 garlic cloves
• 1 tbsp, heaped flour
• 1 tbsp tomato paste and pepper paste, mixed
• 2 tbsp rapeseed oil
• 100 g thin vermicelli or alphabet noodles
• pepper
• 1 tsp mint, dried
• 1 tbsp butter
• Water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the chicken thighs and place them in a pot. Pour water over them until the thighs are covered. Bring to a boil, then discard the water. Add the same amount of water to the pot, add salt, bring to a boil, and simmer for about 15 minutes. Remove the chicken thighs from the water and set aside to cool. Don’t discard the hot water! Peel and finely grate the garlic, halve the tomatoes, coarsely grate them, and discard the skins. Add the butter and oil to the soup pot. Heat, add the flour, and fry until fragrant. Add the grated tomatoes, garlic, and tomato and paprika paste and stir. Add the reserved water from the chicken thighs, bring to a boil, and simmer briefly. Meanwhile, remove the skin from the chicken thighs (you won’t need it), remove the meat from the bones, and chop it finely. Add the noodles and chicken to the soup and simmer until the noodles are tender. Season with salt and pepper, and add the mint.