2 boneless skinless chicken thigh legs, frozen
2 tbsp oil
1 cup finely diced onion
2 finely diced carrots
2 rib of celery, finely diced
4 tsp dried chicken broth (measure this carefully otherwise the sodium will overpower the soup)
warm water to full the pan half full
1 tbsp dried parsley
1/2 tsp garlic
freshly ground black pepper to taste
1 cup cut fideo noodles
Defrost the chicken in the microwave for 8 minutes.
While that is happening, in a large sauce pan, heat oil. Add onion, carrot and celery. Cook for 2 minutes. Fill the pan half full of water. Chop chicken thigh meat and add to pan. Add seasonings to pan. Raise heat and bring to a boil. Add noodles and lower heat, simmer for 15 minutes. Serve hot.