Curried chicken vermicelli soup...

This very easy to make soup is packed with nutrients and great for new Moms to help increase milk production, fenugreek studies have also shown to reduce blood sugar levels for those who suffer from diabetes. My Mother in law is a diabetic and I have a 2 month old, so during the fasting month of Ramadan this soup helps us both a lot not to mention how good it taste.

Ingredients
2 boneless skinless chicken breast (cut into small cubes)
1 large onion finely diced
2 garlic cloves roughly chopped
1/4 cup coriander roughly chopped
1/2 teaspoon curry powder
1/3 teaspoon coriander powder
1/4 teaspoon cumin powder
1/2 teaspoon turmeric powder
1inch by 1inch piece of ginger whole
1/4 teaspoon saffron threads
1 1/2 teaspoons fenugreek seeds (soaked in hot water for 10 minutes)
salt and pepper to taste
1 cup vermicelli
1 chicken bouillon cube
1ltr of water
1 1/2 cups hot milk
1 tablespoon oil

Directions
In a medium heavy duty pan under medium heat add the onions and cook for 5 minutes, add the the chicken and season with salt and pepper, cook for 5 to 7 minutes or until the onions are translucent and the chicken is white in color. Add the spices and mix well, pour in the water, chicken bouillon, saffron, and fenugreek, cover, reduce the heat to medium low and cook for approximately 20 to 30 minutes or until the chicken cubes are tender when touched with a fork. Remove the lid, increase the heat to medium high and add in the vermicelli, stir for a couple minutes then continue to cook for 15 minutes or until the vermicelli is fully cooked, add 1 1/2 cups hot milk and cook for 5 minutes.