A quick and easy homemade chicken noodle soup that is pure comfort food and perfect for the cold weather.
This chicken noodle soup is simple to make in less than an hour with ingredients you already have in your kitchen. It is made with tender chicken legs, fresh vegetables, herbs, and instant ramen noodles. You can also use egg noodles or pasta. Just boil it separately and then add it to the soup. Nothing says comfort like a bowl of homemade chicken soup during the cold and dreary winter season. So as the weather cools down be sure to stay warm and have this soup on standby.
2 spring onions, cut in half, use only the onion part
1carrot, split into four pieces
4-5 garlic cloves, cut in half
1 tbspginger, cut into matchsticks
3-4stems of fresh coriander
1 largebay leaf
2 tspwhole black peppercorns
2 tsp salt
2-litrewater (approx 8 cups)
For the soup:
140 gminstant ramen noodles
1red bell pepper, diced
1 tbspgarlic, finely chopped
1 tbspginger, finely chopped
2 green chillies, finely chopped
1spring onion, finely chopped (only the leaf)
Salt and pepper to taste
Spring onion and parsley (dried) as the garnish
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.
Remove the chicken from the stock and shred it using a fork.
Melt butter in a large pot. Add garlic and green chillies. Saute for a minute.
Then add onion and ginger. Cook for another minute.
Add carrot, red bell pepper and spring onion. Cook, stirring every few minutes until the vegetables begin to soften.
Using a colander, directly pour the chicken stock into the pot.
Bring it to a boil.
Add the noodles into the soup and cook for 2-3 minutes.
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.
Ladle the soup into large bowls. Garnish with spring onions and parsley.
To achieve a clear stock skim the foam off the top as it rises using a spoon.
You can use any kind of noodles or pasta for this soup. Just boil it separately and then add it to the soup.
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
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