Homemade Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 chicken legs; 2 spring onions, cut in half, use only the onion part; 1 carrot, split into four pieces; 4-5 garlic cloves, cut in half; 1 tbsp ginger, cut into matchsticks; 3-4 stems of fresh coriander; 1 large bay leaf; 2 tsp whole black peppercorns; 2 tsp salt; 2 -litre water (approx 8 cups); 140 gm instant ramen noodles; 1 onion, diced; 1 carrot, diced; 1 red bell pepper, diced; 1 tbsp garlic, finely chopped; 1 tbsp ginger, finely chopped; 2 green chillies, finely chopped; 1 spring onion, finely chopped (only the leaf); 1 lemon, juice; 2 tbsp butter; to taste Salt and pepper; Spring onion and parsley (dried) as the garnish

Sneha Paul @cook_13831724

Lucknow

A quick and easy homemade chicken noodle soup that is pure comfort food and perfect for the cold weather.

Sneha Paul @cook_13831724

Lucknow

A quick and easy homemade chicken noodle soup that is pure comfort food and perfect for the cold weather.

Saved

Ingredients

40 minutes

4 servings

4chicken legs
2spring onions, cut in half, use only the onion part
1carrot, split into four pieces
4-5garlic cloves, cut in half
1 tbspginger, cut into matchsticks
3-4stems of fresh coriander
1large bay leaf
2 tspwhole black peppercorns
2 tspsalt
2-litre water (approx 8 cups)
140 gminstant ramen noodles
1onion, diced
1carrot, diced
1red bell pepper, diced
1 tbspgarlic, finely chopped
1 tbspginger, finely chopped
2green chillies, finely chopped
1spring onion, finely chopped (only the leaf)
1lemon, juice
2 tbspbutter
to tasteSalt and pepper
Spring onion and parsley (dried) as the garnish

Saved

Steps

40 minutes

1

Take water in a pot and bring it to a boil. Add chicken legs, carrots, spring onions, garlic, ginger, coriander leaves, bay leaf, black peppercorns and salt. Boil it for a minute or two and then lower the heat to medium. Allow it to simmer for 30 minutes. After that turn the heat off and keep it aside to cool down.
2

Remove the chicken from the stock and shred it using a fork.
3

Melt butter in a large pot. Add garlic and green chillies. Saute for a minute.
4

Then add onion and ginger. Cook for another minute.
5

Add carrot, red bell pepper and spring onion. Cook, stirring every few minutes until the vegetables begin to soften.
6

Using a colander, directly pour the chicken stock into the pot.
7

Bring it to a boil. Add the noodles into the soup and cook for 2-3 minutes.
8

Slide the shredded chicken back into the pot. Add salt and pepper, as needed. Turn the heat off and remove the pot from the stove.
9

Ladle the soup into large bowls. Garnish with spring onions and parsley.