Chicken Noodle Soup

A true classic in Asian cuisine: noodle soup with chicken. It is even often eaten as breakfast, so you can handle the day completely!

For 4 Persons:

- 4½ cups - 1 l water

- 1 lb - 450g boneless skinless chicken breast

- 1 onion,chopped

- 2 carrots, sliced

- 2 stalks celery, sliced

- 7 oz - 200g dried egg noodles

- 1 teaspoon dried basil, crushed

- 1 teaspoon dried oregano, crushed

- Salt, pepper

- 1 bay leaf

- fresh parsley, thinly sliced

Boil the water with the chicken in a large saucepan.

Cook for 30 minutes. Skim off foam.

Remove chicken pieces from water and cut into bite sized pieces.

Add onion, carrot, celery, basil, oregano, pepper, and bay leaf.

Simmer, covered, for 5 minutes.

Stir in noodles. Return to boiling and reduce heat.

Simmer, covered until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf.

Stir in chicken, heat through.

To serve, ladle soup into bowls.

Sprinkle each serving with parsley.