Ingredients

  • 400 g fillet shredded cooked chicken breast
  • 440 g thin Hokkien noodle broken into pieces
  • 1 L chicken broth (liquid)
  • 4 cup water
  • 3 diced carrot
  • 2 chopped celery stalk
  • 1 large onion, chopped
  • 2 clove of minced garlic
  • 2 teaspoons dried rosemary
  • 1 teaspoon of chiles dried
  • 3/4 cup fresh curly parsley
  • 1 pinch * seasoning to taste

Method

  • STEP 1 heat 1 tablespoon oil in focus medium in a large, heavy-based saucepan and add the onion and garlic. Cook until the onion has softened.
  • STEP 2 Add the carrots and celery and cook for 4-6 minutes until softened, stirring to combine the vegetables.
  • STEP 3 Add broth and water into the pot and bring to boil. Season with salt and pepper, rosemary and pepper.
  • Step 4 Add cooked chicken breast and parsley and simmer, uncovered, over medium-low heat for fifteen to twenty minutes, stirring occasionally.
  • STEP 5 Add the noodles and cook for another five minutes.
  • STEP 6 seasoning soup with black pepper to taste.
  • STEP 7 Serve hot with crusty bread.

Notes

I always cook this when I feel a cold coming on or I had a great week of rich foods such as 'garlic and hot peppers are excellent for digestion and circulation.