# 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
# Remove the cooked chicken
from the pot, cast the onion
and the bay leaf in the soup away. Let the chicken
# Place the chicken
broth over medium heat and add thickly grated carrot
# 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.