• 200 gr Chicken breast • 1 Onion, chopped • 1 Potato, chopped • 1 Parsnip, sliced • 2 Carrots, chopped • 1 Cup corn • 1 Cup peas • 1-Inch fresh ginger, chopped • 1 Bouillon cube • Handful of crushed noodles • 1 Tablespoon olive oil • Fresh parsley, to taste • Salt, pepper, basil, rosemary, curry, garlic powder, chili, saffron, to taste
Preparation:
1. In a large pot put 1.3L of water. Then add the chicken breast and cook until starts boiling and boil it for about 25 minutes.
2. When the chicken breast is done take it out of the pot on a cutting board and shred it.
3. Meanwile in the same water in the pot add the onion, potato, parsnip, carrots, corn and peas.
4. Then add 1 tablespoon olive oil and chopped fresh ginger. Cook, stirring frequently, until the vegetables soften, for about 15 minutes.
5. Add some fresh parsley, basil, rosemary, curry, garlic powder, chili powder or fresh chili tiny sliced, saffron and stir well.
6. Then add back the shredded chicken, buillon cube and the noodles and let it boil for 10 more minutes.
7. Serve while hot.
8. Enjoy! 👫💕 And if you make this recipe, snap a photo and hashtag it #nonstoptasty – I would love to see your creations on Instagram! Find us: @non.stoptasty
