1 chicken breast / 1 onion / 3-4 spring onions / lime zest / 1 celery / 1 carrot / fresh ginger / red pepper / ground cinnamon / 250 g of noodles / fresh mint / salt and pepper

Boil the chicken with the onion in salted water for an hour. Once the broth is ready, remove the chicken and onion. Add to the boiling broth the sliced spring onions (saving the green edge) and the grated lime zest. Dice the celery and carrot and add to the soup; add the grated fresh ginger, the red pepper and the powdered cinnamon. Let it boil for 10 minutes. Add the sliced boiled chicken breast and the noodles. Once the noodles are ready turn the heat off, the veggies need to stay crunchy. Serve the soup with the minced green top of the spring onions, fresh mint and pepper on top.