Noodle Soup With Tomatoes Recipe

Ingredients:

For the Chicken Broth:
	Chicken Leg	1	Qty
	Dry Onion (Medium size)	1	Qty
	Garlic	1	Clove
	Bay Leaf (Dry)	3	Leaves
	Water	1	Qty

For the Soup:
	Tomato Paste	1	Qty
	Tomato (Planed)	3	Qty
	Vermicelli	1	Half Cup
	Lemon	1	Qty
	Parsley	1/2	Bunch

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Instructions:

1. Wash the thigh chicken leg and put it in the pot and add 4-5 glasses of hot water. Add salt, pepper, bay leaf and bring to a boil over medium heat. Peel the onion and garlic, cut them in half and add them to the boiling chicken.
2. Grate the tomato so that the skins remain in your hands. In a separate sauce pan, heat 1 tablespoon of olive oil and turn the tomato paste for a couple of turns until it smells. Add the grated tomatoes to the fried tomato paste and cook together for 4-5 minutes.
3. Remove the chicken meat, onion and garlic, bay leaves with a strainer ladle from the chicken broth that is cooked and soft enough to separate from its bones.
4. Add the tomato sauce and vermicelli to the boiling chicken broth and mix, when it boils, take it on low heat and cook until the noodles are soft.
5. Close the bottom of the cooked soup and add the finely chopped parsley. Serve hot with lemon and toast. Enjoy your meal!
   
6. Note: If your chicken is too oily and the soup is heavy, cool the soup and go over it and remove the frozen fat with a spoon. You can also make this soup plain without adding chicken broth.

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Soup Practical