Name: Afghan Chicken Noodle Soup Recipe (Aush)
Prep time: 15 min
Cook time: 30 min
Cuisine: Afghan
Ingredients: 2 tablespoons olive oil; 1 medium-size onion (chopped); 3 cloves garlic (minced); 1 pound ground chicken; 2 teaspoons ground turmeric; 2 teaspoons paprika; 2 teaspoons ground coriander; 2 teaspoons dried mint flakes; 1 tablespoon tomato paste; 1 can kidney beans (drained and rinsed); 1 can chickpeas (garbanzo beans) (drained and rinsed); 1 chicken bouillon; 6 cups water (more as needed); 6 ounces dried noodles (broken into pieces); salt and ground black pepper (to taste); 1 cup yogurt (optional); dried or fresh mint and fresh cilantro (to garnish, optional)

Afghan

Healthy

Wooden spoon

Dutch oven

Sauté the onion in olive oil in a non-stick pan on low heat until tender and translucent.

Add the garlic and ground chicken and use a wooden spoon to break it up as it cooks so it is loose and separated.

Once the chicken is browned, add the turmeric, paprika, coriander, mint flakes, and tomato paste. Mix everything well and cook over low heat for about 5 minutes.

While the meat is cooking, add water and chicken bouillon into a Dutch oven or a large pot and bring it to a boil. Add the noodles and boil for 5 minutes.

Lower the heat to low. Add kidney beans, garbanzo beans, and cooked chicken to the pot with noodles and continue to cook until noodles are cooked al dente, for about five more minutes. Season with salt and black pepper to taste.

Remove the pot from the heat and spoon it into bowls. Top with yogurt and sprinkle with mint and cilantro leaves if desired.

Afghan Chicken Noodle Soup Recipe (Aush)

Utensils needed:

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