Chicken Noodle Soup

ingredients

4 persons

1 tablespoon extra virgin olive oil
1 small yellow onion, finely chopped
2 stalks celery, cut into pieces
2 large carrots, cut into ¼-inch slices
4 cloves garlic, minced
480 ml chicken stock
4 teaspoons The Spice Club Thai
3 cups shredded chicken breast
225 grams of egg noodles
Bunch of parsley or coriander (optional for garnish)
Salt and pepper to taste (optional)

preparation

Heat the olive oil in a large stockpot over medium heat. Add the onion, celery and carrots and cook until soft, about 5 minutes.
Add the garlic and cook for another 1 minute, until fragrant.
Pour the chicken stock into the pan and add the spice club Thai. Bring to boil.
Add the shredded chicken breast to the boiling stock and simmer until the chicken is fully cooked, about 10 minutes.
Add the egg noodles to the soup and cook according to the package instructions, usually about 6-8 minutes.
Stir the flat-leaf parsley into the soup and season with salt and pepper.
Serve the chicken noodle soup warm, garnished with extra flat-leaf parsley and black pepper. Enjoy it!

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