Ingredients:
⁃ 1 pound boneless skinless chicken thighs, trimmed and cut into bite size pieces
⁃ 1 small yellow onion diced finely
⁃ 4 cloves garlic crushed
⁃ 1 inch piece of fresh ginger grated
⁃ 1/2 cup diced carrots
⁃ 1/2 cup diced celery
⁃ 4 cups extra wide egg noodles
⁃ 10 cups water
⁃ 3 bay leaves
⁃ 2 tsp chicken bouillon (if you don’t use bouillon, replace the water with chicken broth)
⁃ 1/2 tsp turmeric powder
⁃ 1 tbs curry powder
⁃ 1/4 tsp cardamom powder
⁃ 1 tsp salt or salt as preferred
⁃ 2 tbs olive oil
⁃ 2 tbs chopped cilantro

Directions:
In a large pot, sauté the onions, garlic and ginger until the onions develop some browning. This adds a beautiful depth of flavor trust me. Then, add in the chicken, celery, carrots and seasonings. Sauté for 3-5 minutes and then cover for about 6 minutes stirring every few minutes. Now add in the broth and bring to a boil. Cover and let simmer for about 10 minutes. Now add in the egg noodles and keep uncovered. When the egg noodles are cooked your soup is ready to be sprinkled with delicious cilantro. And your all ready!

Alf Saha! ♥️Cookwithdena