Ingredients

The following ingredients have 8 Servings
  • ½ lb chicken, (cut into small pieces)
  • 1 onion, (chopped)
  • 1½ liter water
  • 3-4 medium potatoes, (chopped)
  • 2-3 medium carrots, (chopped)
  • 3 stalks celery
  • 1 cup pasta or noodles
  • salt, (to taste)
  • black pepper, (to taste)
  • parsley flakes, (for garnish)

Instruction

  • Cut your chicken in pieces, put in a large pot, pour in the water, and throw in the onion.
  • Bring to boil, take off the foam that has gathered on the top, reduce the heat and let it cook on low for about 40 minutes.
  • In 40 minutes, take out the onion; you don’t need it anymore, as we used it just to flavor our bullion.
  • Peel and wash your vegetables, cut them in slices and add into the broth. Add salt and pepper. Close the lid and let them cook for about 15 minutes.
  • In 15 minutes add the egg noodles, boil for one more minute and remove from the heat. (If you’re using a different kind of pasta, you would have to add it earlier as it might take longer to cook).
  • Add preferred herbs and parsley and let it stand for 10 minutes before serving. Almost forgot to mention that I also add turmeric spice in the end to make the soup look bright and yellow.