Chicken squash noodles soup

Ingredients

• 1/2 kg chicken chopped into 1 cm cubes
• 1/2 kg squash chopped 2-4 mm thick
• 1/2 head garlic
• 1 piece large sized onion
• 1 salt and pepper to taste
• 1 water
• 1 flour or corn starch to thicken
• 1/2 kg noodles (I cannot find any egg noodles so I used angel hair pasta instead)
• 1 cooking oil
• 1 chicken broth cubes or chicken stock
• 1 sesame oil (optional)

Instructions

1. Add a little amount of chopped onions, chopped garlic, salt and pepper to the chicken and squash in separate containers.
2. Let rest for at 15-30 minutes to lock in flavors.
3. Cook the angel hair pasta based on the instructions.
4. Once the angel hair is cooked, drain the noodles and set aside (but don't throw the water).
5. Saute the remaining garlic and onions in a separate pan.
6. Once the garlic and onions are ok, add the chicken.
7. Add salt, pepper and the water from where the angel hair was cooked based on your personal preferrence.
8. Bring to a boil.
9. (I like minimal liquid in my soup so I don't put all the water in the chicken).
10. Once the chicken is cooked, add the squash to the pan and cook for about 15 minutes or until the squash is cooked based on your preference.
11. Add the noodles to the pan where you're cooking the chicken.
12. Add chicken broth cubes or chicken stock if needed to further enhance the taste.
13. Add thickeners (like flour or corn starch) to thicken the soup.
14. Last but not the least.
15. Enjoy.