Curry Chicken Noodle Soup with mung bean thread noodles

made chicken noodle soup with leftover curry chicken and with mung bean noodles - thin string type. Was yummy.  -

Left over chicken (cut into bits with kitchen scissors) - about 2 cups
The broth from cooking the chicken (dumped into the pot as well) - about 2 cups
8 cups water (or whatever amount you want)
2 packs of thin noodles (mung bean noodles are clear noodles, these are the "thread" type)
a sprinkle of salt (used himalayan salt)

Bring to boil, boil 2 minutes.  remove from heat.  Serve

To cut the noodles, used the kitchen shears after the noodles were cooked.  So, very, very easy to cut them into bite-sized bits.

Total time - 4 minutes prep, 10 to boil, 2 to cook, 1 to remove from heat and cut up noodles = 17 minutes total with 5 minutes of active work.

Curry chicken from the other day - was 3 chicken breasts, some water, 1/2 tablespoon curry powder, onion from the garden, garlic, salt.  cooked in crock pot until tender and done.