Chicken Noodle Soup

Ingredients

For the Chicken:

• 1 lb chicken breast, diced

• ½ tablespoon salt

• 1 teaspoon black pepper

• 4 cups water

For the Soup:

• 1 cup onion, diced

• 1½ cups parsley, chopped

• 1 cup carrots, diced

• ½ tablespoon garlic, diced

• 4 cups water

• 2 cups pasta (any type you prefer)

Seasoning:

• 1 tablespoon curry powder

• 1 tablespoon Maggi chicken seasoning powder

• ½ tablespoon black pepper

• 1 teaspoon salt

• 1 tablespoon Italian seasoning

Instructions

1. Cook the chicken
   In a large pot, sauté the diced chicken over medium heat until lightly browned. Season with salt and black pepper.
   Add 4 cups of water and bring to a boil. Let it cook for 15–20 minutes until the chicken is fully cooked. Set aside (keep the broth).

2. Sauté the vegetables
   In another large pot, sauté the onion, carrots, parsley, and garlic over medium heat for about 5–7 minutes until softened and fragrant.

3. Combine chicken and vegetables
   Add the cooked chicken along with its broth into the pot with the vegetables. Pour in an additional 4 cups of water.

4. Add pasta and seasoning
   Stir in the pasta, curry powder, Maggi chicken seasoning, black pepper, salt, and Italian seasoning. Mix well.

5. Simmer
   Bring the soup to a boil, then reduce heat and let it simmer for about 10–15 minutes, or until the pasta is fully cooked.

6. Serve
   Taste and adjust seasoning if needed. Serve warm.