Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

Cut the tendon’s of Chicken Wings (12) to keep them straight during cooking.

simmer the wings in 2 quart of water, seasoned with Kosher Salt (to taste), Cayenne Pepper (to taste), Fresh Ginger (to taste) and Garlic Paste (to taste), cook until the wings are tender but NOT falling apart, remove wings, check/adjust the flavor of the soup, let Tomatoes (2) steep in the soup for a couple of minutes before serving

Wash and peel Carrots (4 1/2 cups). Cut with a potato peeler or a mandoline into thin, long “noodles”.

Blanch the carrots briefly, drain, shock in ice water.

Trim and blanch Green Beans (4 cups) briefly, drain, shock in ice water.

Place the wings and veggies / “noodles” in a deep serving bowl, cover with the chicken soup. Serve and enjoy!