Step 1

Boil the chicken in water for 5 min, then discard water. Pour in water to cover, add salt, mint, chickpeas, potatoes and thinly chopped onion. Simmer for 20 minutes or until the chicken is done.

Step 2

While the chicken is boiling you have time to wash, peel and prepare the rest of the vegetables. Use a food processor or a grater to shred the bell pepper and carrot.

Step 3

After about 15-20 minutes of cooking, take the chicken out (I just used a fork as a “fishing rod” here), shred it and put it back into the soup.

Step 4

Add more salt and water if you feel the soup needs it, then add in the carrot, bell pepper and noodles if using. Cook for 10-15 more minutes and turn the heat off.

Step 5

Serve immediately or store refrigerated in an airtight container for up to 3-4 days.