Ingredients for 4:
- 1 boneless chicken breast
- 1½ liters of chicken stock or water
- 1 large red onion
- 1 tablespoon minced garlic
- 1 tablespoon of ají panca paste
- 3 medium tomatoes
- 1 splash of evaporated milk
- 125 grams of angel hair
- 1 pinch of dried oregano
Preparation:
1. Cut the onion finely and reserve it.
2. Make a cut in the bottom of the tomatoes and pass them for 30 seconds in boiling water. Then, place them in ice water and remove the skin. Cut the tomatoes into small squares and remove the seeds.
3. Now cut the chicken breast into medium squares.
4. In a medium saucepan place oil, add the minced chicken and seal over medium heat. Reserve the chicken while you continue with the rest of the preparation of the minute chicken soup.
5. In the same pot add the sliced onion. Cook for 3 minutes.
6. Add the ají panca paste and ground garlic. Let cook for 3 to 4 minutes over low heat.
7. Add the chopped tomato and tomato paste into the dressing. Cook for 4 to 5 minutes.
8. Also add the already sealed chicken and stir with the rest of the ingredients.
9. Add the chicken bottom or water and move with the help of a spoon. Cover and let cook for 15 minutes. During cooking, do not forget the pinch of oregano and season with salt and pepper.
10. Add the angel hair noodles. Cook for 5 to 6 minutes and turn off the heat.
11. Finally add a splash of milk to the soup.
Serve the soup with toasted bread and grated Parmesan cheese.