# Put the
chicken into the pot, and add 10 cups of water, 1 peeled but not chopped
onion and 1 bay leaf on it. Cook the mixture, until the
chicken softens totally.
# Remove the cooked
chicken from the pot, cast the
onion and the bay leaf in the soup away. Let the
chicken cool down.
# Place the
chicken broth over medium heat and add thickly grated
carrot in it.
# When the mixture reaches to the boiling temperature, add noodle in it and boil the mixture for 5 more minutes.
# Meanwhile, remove the bones of the
chicken and pick the
chicken into small pieces.
# When the noodle softens, add canned green pea,
chicken pieces and salt in it.
# Dissolve the starch in 1/2 cup of cold water and pour this mixture into the soup slowly. Stir the mixture for about 2-3 minutes to prevent the starch turn into balls.
# Turn the heat to low and boil the soup for 10 more minutes by stirring time to time. Then, remove it from the stove.
# Fill the hot soup into the bowls and sprinkle finely sliced parsley all over just before the serving.
