Thai Chunky Chicken Noodle Soup
2 900g boxes of thai chicken broth
1/2 cup of chopped spanish onion
2 tbsps of extra virgin olive
Dash of salt and pepper
2 medium chicken breasts chopped into small chunks
2 green onion stems chopped
3 stems of chopped celery
2 cups of spiraled veggies (zucchini, yam & squash, carrot or any kind you prefer)
200g of uncooked lasagna sheets broken into rectangular pieces
1. In a large pot add oil, onions, chicken salt and pepper and cook
until chicken turns golden.
2. Add celery and spiraled veggies and cook for another 3-5 mins. Add broth and let simmer on low heat for 30-35 mins.
3. In a seperate pot, add water and bring to a boil. Boil pieces of lasagna for 10 mins. Drain and
add pasta to soup. Stir and serve.