3 Cloves of Garlic
2 Small Hot Peppers, cut in pieces (Habanero or other varieties, seeds and veins removed)
2 Tablespoons Olive Oil
2 Skin-On Chicken Breasts (or any part of the chicken you like)
Salt, to taste
Pepper, to taste
4 Carrots, cut in chunks
4 Stalks Celery, cut in chunks
1 Tsp Thyme
48 oz. Free-Range Chicken Broth
6 Shiitake Mushrooms, cut in pieces
Mung Bean Noodles (clear), quantity as desired
Sauté onion, garlic and peppers in olive oil for 5 minutes or until onions are translucent. Keep mixture in pan, but push to the edges. Season chicken with salt and pepper and place in pan skin side down. Cook on medium-high heat for 3 minutes and flip. Immediately add carrots and celery. Cook all together another 3 minutes on medium-high heat. Add thyme.
Pour chicken stock in pan and bring to boil. Let boil for 5 minutes and simmer for 15 minutes (you can simmer longer for even more tender chicken… this is the quicker version recipe). Add shiitake mushrooms and noodles and simmer for an additional 5 minutes. Take chicken out, cut in pieces and add back to soup. ENJOY!