Chicken Noodle Soup
Chicken Noodle Soup:
1 large chicken breast cut into pieces
*I also used chicken wings and the back of the chicken, basically parts of chicken with less meat to add flavour because you already have chicken breast for the meat.
–In a pot, add the chicken along with some salt, 1 teaspoon ginger/garlic paste, ground black pepper and cook until the chicken is almost tender, then add some chopped carrots and continue cooking until the chicken.
You also need:
1 Chopped onion
2 Tomatoes diced
1/2 Red bell pepper
1/2 Green bell pepper
1/2 Yellow bell pepper
1/2 cup frozen peas
1/2 tsp curry powder
1/4 tsp cumin powder
1/4 tsp crushed red chili pepper
1/2 tsp garlic powder
1 packet instant noodles
Some olive oil
*While the chicken is cooking, put the oil in a pot and place the pot on a medium high heat.
Once the oil is hot, add the onions and sauteé, then add the tomatoes and cook until soft, stirring occasionally so they don’t stick to the pan.
Then add all the vegetables along with the spices, then add the chicken along with the broth. The amount of broth you add will depend on how thick or how thin you want your soup to be.
Then add the instant noodles and continue cooking.
Let the soup cook for a while and taste for salt and black pepper.
Check to see if the noodles are cooked and if you need more water, you can add a little bit at a time.
The soup is ready when everything is cooked.