Chicken broth recipe, grandma’s style

INGREDIENTS

• 1/2 teaspoon vegetable oil
• 1 chopped onion
• 1 minced garlic clove
• 3 chopped celery sticks
• 1 sliced ​​leek
• 1 sliced ​​carrot
• 1 tablespoon of ginger in pieces
• 1 chicken breast
• 3 yellow potatoes without skin, sliced
• 200 grams of angel hair noodles
• 1 tablespoon dried oregano
• 1/4 cup Chinese onion, green part, chopped
• 2 lemons in halves
• Salt

PREPARATION

In a saucepan over medium heat, heat the oil and cook the onion, garlic, celery, leek, carrot and ginger for three minutes. Add the chicken and cook for three minutes per side. Add a liter and a half of water, cover the pot and cook over low heat for an hour. Season with salt, strain and reserve, separately, the broth and vegetables. Remove chicken, shred and reserve. Return the broth to the pot over medium heat, add the potatoes and cook for five minutes. Add the noodles and cook for a further 10 minutes. Rectify the seasoning and reincorporate the vegetables. Season with oregano and remove from heat. Serve the broth with the chicken, noodles, potatoes, and vegetables. Garnish with Chinese onion and lemon. Eating onions regularly reduces the risk of heart disease.