Lebanese Chicken Noodle Soup

I originally found this recipe researching Lebanese foods. The original version had long-simmered chicken breast and its broth. I used a whole pre roasted chicken and purchased broth to bring more flavor and speed up the process.

1. 1. In a wide soup pot, heat the olive oil and saute half of the fideo or broken angel hair pasta until brown.

2. Add chicken broth and remaining half of pasta that has not been browned. Add bay leaves, salt, cardamom, clove, and cinnamon. Bring to a boil and cook until the pasta is al dente, 3-4 minutes or as needed.

3. Add the cooked, shredded chicken and  chopped parsley. Adjust salt to taste. Serve topped with slices of fried garlic.