A good soup is your best friend in winters.
A good chicken soup is your best bet when you are sick and under the weather.
We have always enjoyed chicken noodle soup from Whole Foods but I thought it has more noodles than anything else. This recipe is my husband’s recipe for he is the one who made this soup at home for the first time few months ago. Since then it’s on repeat mode.
I tried Sumit’s recipe and did add a few ingredients, mainly the dry Indian spices – cumin seeds, peppercorns and cardamom. Also, he likes to cook the chicken soup for full 30 minutes and then adds noodles and cooking for another 20 minutes. And he prefers Instant pot using soup mode and I cook in our large pan. You can try either way, but I can tell this soup comes out delicious and can be prepared on busy weeknights too.
Chicken Noodle Soup
Materials
- 1 tbsp Olive Oil
- 1 tsp Cumin seeds
- 1 Brown Cardamom
- 1/4 tsp Peppercorns
- 1 Bay leaf
- 1 cup Onion finely diced
- 2 cups Celery finely diced
- 2 cups Carrots finely diced
- 8 cloves garlic minced
- 2 pounds organic chicken thighs finely diced into bite size pieces
- 8 cups organic chicken broth low sodium
- 2 cups organic egg noodles any brand
- 1 tsp salt or as per taste
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1/2 cup fresh cilantro roughly chopped to garnish
Instructions
- Heat oil in a large pan. Add cumin seeds, cardamom, peppercorns, and bay leaf. Saute for 20 seconds on medium heat.
- Now add onions, celery, carrots and garlic. Cook these for 2 minutes on medium heat. This brings out the flavors of all the vegetables.
- Add chicken thighs and cook for another 2 minutes.
- Now add the chicken broth, mix everything well, cover with lid and cook for 15 minutes on medium heat.
- After 15 minutes, add the egg noodles, cover and cook for another 20 minutes. This saves cooking time as the extra 20 minutes will cook chicken and noodles together.
- Turn off the heat. Add salt, lemon juice and some black pepper . Mix well.
- Garnish with cilantro and serve hot.
Notes
For a vegetarian version, use organic vegetable broth and substitute chicken with green peas and corn – 1 cup each.
Will you try this recipe? Let me know in the comments below.
How Can I Help You ?
I offer lots of virtual cooking classes. Please check this link and sign up for a class which works best for you. You will get to learn some delicious, wholesome recipes from the comfort of your kitchen.
You can also schedule a private cooking class with me using the same link as above.
You can also join our free FB food community where you can find lots of vegetarian recipes which are shared by group members on a regular basis.
Join our FB holistic wellness group Wellness Mantras and get daily tips on health and well-being.
Or buy my e-cookbook, ‘Vegetarian Surprises’ which comes with 32 easy Indian recipes along with step by step videos.
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