Heat a pot over medium heat and add oil. Sauté garlic, ginger, onion, carrot and celery.
Cook till the onion is translucent
Add bay leaves, cloves, star anise, peppercorn, fresh thyme, and mix well.
Add the seasoning cube and stir to combine all the ingredients.
Add the chicken breast, add water and boil.
Keep on a gentle simmer for 45 - 60 minutes (till the carrots are soft and chicken is fully cooked)
If the stock has reduced too much, splash 1/2 a cup of water into the broth
Remove from the heat; remove the chicken from the broth and shred the meat (discard the bones)
Check and correct the seasoning of the stock if required
Boil the noodles in water till cooked; strain all water and wash the noodles to remove any excess starch
Add the noodles to the broth along with the chicken; stir to combine
Sprinkle chopped parsley
Serve immediately
Calories 435Kcal
Carbohydrates 49g
Protein 14g
Fat 18g
Sat Fat 6g
Sodium 653mg
Fiber 4g
Calcium 291mg
Iron 1mg
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