1 whole chicken breast
1 cup of fresh/frozen sweet corn
10 whole asparagus stems cut into 1/2 inch pieces
1 cup red onion chopped
1 cup whole wheat egg noodles
1/2 tsp white pepper powder
1 Tbsp cornflour
1 tsp olive oil
2 cloves of garlic, minced
1/2 tsp cumin seeds
1/2 tsp of finely chopped ginger
1 bay leaf
1 whole dry red chili
Salt to taste
Place the chicken breast in a saucepan with 6 cups of water. Add salt and pepper to taste. Bring it to a boil and let it cook for about 7-10 minutes.
Remove the chicken breast, and let it cool. Peel the chicken into shreds and set aside. Reserve the chicken broth for the soup.
In a saucepan, add a teaspoon of olive oil. When it is warm, add in the minced garlic and ginger, saute for a few seconds, and turn in the chopped onions. Let them cook for a minute.
Add in the corn and asparagus. Toss in the cumin seeds, whole chili and bay leaf.
If you dont like the spices this way, you may bundle the cumin, red chili and bay leaf in a clean cheese cloth and dump it along with the chicken. The flavors will disperse into the chicken and chicken broth. Let the bundle stand in the chicken broth, and soup all the way. Remove it just before your soup is served.
Let them all roast for a minute on high heat. Add the shredded chicken, cook on high heat, then turn down the heat to medium.
Pour in the reserved chicken stock. Bring it to a boil; add in the dry noodles and let cook for 12-15 minutes. In a little cup, add a few teaspoons of water to the corn flour, then pour it in and boil the soup for a minute or two. Add salt and pepper to taste. Serve hot. Enjoy!
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