Made this recipe on a whim for a friend of mine when she was sick and it turned out so good, so of course I had to share it during this year’s soup season!
Ingredients:
Half chicken with bone
2 tbsp garlic ginger paste
2 garlic
1/2 purple onion finely chopped
1 small zucchini
2 small russet potatoes/1 large one
1-2 carrots, sliced and halved
1/2 tsp Turmeric
Salt
Pepper
1 tsp Cumin
1 tsp coriander powder
Persian rice noodle (broken into smaller pieces)
2 tbsp oil
2 tbsp cornstarch
Directions:
Boil chicken with garlic ginger paste till cooked. Put aside broth and shred chicken.
In the pot, add garlic and onion and sauté. Add spices and veggies and allow to cook for a few minutes. Add in the chicken and noodles.
Slowly add broth until it covers the soup and let it cook on low to medium heat. As it’s boiling, take broth and mix it with 2tbsp cornstarch. Whisk this mixture back in the soup to thicken the soup. Let it cook on low till all the veggies and noodles are cooked. Add salt according to taste.