Chicken, Spaghetti and Vegetable Soup

Ingredients

• as desired boiled chicken
• as desired chicken stock
• a little carrots
• a little mixed-color bell peppers
• 1 medium onion
• as needed ghee
• a little thin spaghetti
• 1 tablespoon cornstarch
• ½ teaspoon ginger
• ½ teaspoon black pepper
• 1 tablespoon salt
• a little parsley
• a little turmeric
• a few pods cardamom
• about 2 leaves bay leaves
• a little safflower
• a little water
• optional butter
• optional oil

Instructions

1. Boil the chicken in a pot on the heat in advance until cooked through, with salt and a little ginger.
2. Add a little turmeric, a few cardamom pods, about 2 bay leaves, and a little safflower to the chicken-boiling pot to flavor the chicken stock.
3. Make plenty of chicken stock in the boiling pot from the beginning, because the stock is the base of the soup and so that you do not need to add water later.
4. Break the thin spaghetti by hand into pieces on a plate or cutting board, making them longer than vermicelli, about 2 cm long.
5. Cut the boiled chicken into small pieces on the prep plate, or shred it with two forks as desired.
6. Put the ghee in a pot over the heat.
7. Add the coarsely chopped onion to the pot over the heat.
8. Add a pinch of salt to the onion in the pot over the heat and leave it until softened.
9. Add the carrots to the pot over the heat with the onion.
10. Add the hot chicken stock to the pot over the heat after the onion and carrots have softened.
11. Add the remaining chicken stock to the pot over the heat until the soup reaches a suitable quantity.
12. Add the broken spaghetti to the soup pot over the heat.
13. Raise the heat under the soup pot and let the spaghetti boil for about 10 minutes, until cooked.
14. Dissolve 1 tablespoon of cornstarch with a little cold water in a cup or small bowl and set it aside.
15. Add the chopped boiled chicken to the soup pot over the heat after the spaghetti has cooked.
16. Gradually add the cornstarch-and-water mixture to the soup pot over the heat.
17. Add the black pepper, ginger, and salt to the soup pot over the heat.
18. Add the mixed-color bell peppers to the soup pot over the heat at the end, immediately before the parsley.
19. Leave the soup in the pot over the heat until it boils and thickens, about 5 minutes.
20. Add the parsley to the soup pot over the heat as the final ingredient to preserve its color.
21. Serve the chicken, vegetable, and spaghetti soup hot.