Tuesday, August 7, 2007


(serve 4)

250gr chicken breast fillet
handful of flat parsley
1 carrot, cut into 0.5mmx0.5mm
3 celery sticks, chopped
125gr egg noodle pasta (based on experience, San Remo brand is the best)
1 onion, chopped2 tablespoon oil for frying (olive oil gave the best result)
cracked black pepper

Boiled the chicken with 1litre of water on medium saucepan. Chopped the chicken (keep the chicken stock on the saucepan).
Heat small frying pan, fries the onion with oil (be careful not to burn it), stir the carrot for 30 second, put aside.
Heat the stock on saucepan (medium heat), stir onion, carrot, chopped celeries and chicken, turn into low heat and simmer for 10 minutes.
Add egg noodle pasta, season with salt and cracked black pepper, simmer uncovered on low heat until egg noodle pasta just tender.
Turn off the heat, add parsley, and stir.
Chicken noodle soup ready to serve.

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