Chicken noodle soup

3 pieces of chicken on the bone 

1/2 cup of mushroom diced

4 carrots peeled and diced 

5 medium size red potatoes peeled and diced 

1 onion finely chopped 

2 zuchini peeled and cut into thin slices 

1 bag of egg noodles 

1/4 cup of fresh chopped cilantro 




1 tbsp of olive oil 

1/2 tsp of all spice 
Preheat the oven to 400. In a large pan, arrange the pieces of chicken with the mushrooms. Add olive oil, salt, pepper and oil spice. Bake for 1 hour. Once ready, remove from the oven and set aside. 

Add all the vegetables in a large pot and fill up with water. Add salt, pepper, curcuma and let it simmer for 45min.  When the chicken has cool down, pull the meat from the chicken and shred into small pieces. Add to the pot and cover. 

Add the egg noodles about 5-6 minutes before the end. Adjust seasoning if needed. 

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