How to make Chicken Noodle Soup -
Chicken and noodles: two of my favourites in a bowl with a spicy sauce on the side! Sugar adds a special flavour so don’t leave it out.
This recipe is from the book Flavours of the Orient.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Rice noodles (राईस नूडल्स )
Cuisine : Chinese
Course : Soups
For more recipes related to Chicken Noodle Soup checkout Shredded Hot And Sour Soup, Creamy Chicken And Onion Soup, Chicken Spinach Soup, Chicken Noodle Soup Thai Style . You can also find more Soups recipes like Broccoli And Toasted Pinenut Shorba Lemon Pepper Soup Chicken Noodle Soup Tomato and Corn Soup
Chicken Noodle Soup Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Noodle Soup Recipe
Boneless chicken cubed 500 grams
Rice noodles 300 grams
Soy sauce 2 tablespoons
Fresh red chillies seeded and sliced 2
Onion sliced 1 medium
Bean sprouts blanched 1 1/4 cups
Fresh coriander leaves chopped 2 tablespoons
Fresh basil leaves torn 10-12
White pepper powder to taste
Lemon cut into wedges 1
For the broth
Chicken stock 10 cups
Spring onions sliced 4
Ginger crushed 1 inch piece
Cinnamon 1 inch piece
Salt to taste
Sugar 2 teaspoons
Fish sauce 2 tablespoons
Method
Step 1
Pour the chicken stock into a deep non-stick pan and heat.
Step 2
Add the chicken cubes, spring onions, ginger, cinnamon, salt and sugar.
Step 3
Stir well and simmer for forty to forty-five minutes. Keep removing the scum in short intervals.
Step 4
Strain the stock and cut the chicken cubes into small pieces.
Step 5
Heat four cups water in another deep non stick pan and soak the rice noodles in it.
Step 6
Strain the noodles into a bowl and add a little cold water to it. Add the fish sauce to the strained stock and mix.
Step 7
Mix the soy sauce and chilli slices in a bowl.
Step 8
Place the noodles in a serving bowl. Place the chicken pieces over them along with onion, beans sprouts, coriander leaves, basil leaves and pepper powder.
Step 9
Pour the stock over. Drizzle a little of the chilli in soy sauce, garnish with a lemon wedge and serve immediately.
Nutrition Info
Calories : 2001 Kcal
Carbohydrates : 262 gm
Protein : 223.1 gm
Fat : 6.7 gm
Other : 15.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
