Peel the onion, halve or quarter it. Remove the stalks from the tomatoes and chop coarsely.
Bring the onion, greens and soup chicken, as well as spices, thyme and salt to the boil in a pot with 3 liters of water and simmer for at least 90 minutes.
Then pour through a fine sieve, let cool and skim off the solidified fat from the surface.
Continue to use the stock and soup chicken as desired.
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