| 12 | 40 | 181 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 1 leaf | Bay leaf |
| 1/4 tsp | Black pepper |
| 2 medium | Carrots (chopped) |
| 2 breast | Chicken breast, boneless, skinless (cubed) |
| 1 1/2 cups | Chicken stock (You can add more water during cooking) |
| 1 tsp | Seasoning |
| 1 pack | Noodles (Cook and rinse with clean water) |
| 1/4 tsp | Garlic (powder) |
| dash | Turmeric |
| 8 green onion (stem) | Green onion (sliced) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 tbsp | Parsley (fresh or dry) |
Parboil noodles for about 4 minutes in 1.5 cups of boiling water. Rinse and drain.
In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
Stir in remaining ingredients. Reduce the heat. Add 1/2 cup of water (or more if you want more liquid) and simmer about 2 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.
You can serve with quartered boiled egg if child does not accept chicken.
