Chicken Noodle Soup
The ultimate chicken noodle soup with the goodness of Indian spices.
Yield: 6 cups
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
You can skip cumin, cardamom and peppercorn but these add so much flavor and health benefits to this soup.
You can use chicken breasts if you like.
Other vegetables which taste good with this soup and can be added - green peas, corn and zucchini.