Chicken Vegetable Soup

Ingredients

• 2 cups mixed vegetables (peas, carrot, potato, onion, garlic, mushrooms, beans)
• 1 chicken breast
• Salt
• Black pepper
• 2 cinnamon sticks
• 1 small onion
• 2 garlic cloves
• 2 bay leaves
• 5 cardamom pods, opened
• 3 cloves
• A pinch of nutmeg
• 1 celery stalk, if available
• 2 tbsp tomato paste
• 2 tbsp vermicelli
• 2 tbsp vegetable oil
• 1 stock cube (optional)

Method

1. Fry the chicken breast in 2 tbsp oil with the bay leaves, cardamom, onion, garlic, celery, cloves and nutmeg, add water and simmer about an hour until fully cooked. Strain the stock and shred the chicken.
2. In a pot, heat 2 tbsp oil and sauté the vegetables until soft: onion and garlic, then carrot and potato, then peas, then the rest.
3. Add the chicken and stir, then the tomato paste, then the chicken stock, adjusting the salt and black pepper (a stock cube is optional). Finally add the vermicelli and simmer about 30 minutes.