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Chicken Soup


4 chicken breast, boneless and skinless
1 teaspoon salt
1 teaspoon pepper
1 tablespoon ginger, finely diced
1 bay leaf
Juice of 1 lemon
Handful of spaghetti noodles, broke in half (about 20)
1/2 cup peas
6 cups water
2 chicken bouillon cubes
1/2 teaspoon cumin
1 egg, beaten


1. In a 4-quart saucepan on medium-high add chicken, cover with water and allow chicken to full cook, about 10 minutes. Drain water, shred chicken.

2. In a a 4-quart pan add water, chicken cubes, chicken, salt, pepper, ginger, bay leaf, lemon juice, peas and cumin. Bring to boil reduce heat to low, cover allow to cook 30 minutes. During the last 10 minutes, add noodles. The last one minute carefully pour beaten egg into pan, stirring with a wooden spoon handle to make streams.

Yields: 8 servings

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