“ORIENTAL CHICKEN AND NOODLES SOUP”

USED ​​YERBAL BIO SPICES: Thyme and Cumin.

– Ingredients (4 people):
1 liter of chicken broth
1 chopped onion
2 carrots, cut into thin slices
4 small potatoes, cut into small cubes
2 half chicken breasts, cut into cubes
75 g of noodles or oriental noodles
150 ml evaporated milk
2 tablespoons of soy sauce
1 teaspoon grated fresh ginger
Sesame oil
1 teaspoon thyme and 1 teaspoon cumin Yerbal
Fresh coriander and red chilli pepper

– In a saucepan over a heat, brown the onion and carrots in sesame oil with the grated ginger.
– When they begin to brown, add chicken broth, potatoes, soy sauce and Yerbal spices. Boil over medium-low heat until the potatoes are tender. The time will depend on the thickness of the potato, between 10 and 15 minutes.
– In the last 5 minutes of cooking, add the diced chicken and the noodles.
– Before serving, add the evaporated milk. Garnish with chopped fresh coriander and a few slices of chilli pepper to taste.

To enjoy 😊