Sunday, June 15, 2014

Chicken Noodle Soup

 Its World Cup time...and football is always on the house.  I am not really a sports person. Never really was but when there is a t.v running almost always when the matches start I literally have nothing to do rather than watching the game and feel like the greatest fan of football, ha ha ha ah ah ah ah ah ha...................... whatever friends, it is nothing but a football mania!!!
And when the Football mania enters in your mind....there is a little space to think of something else. But and world cup...its tough choice. And here matches start late in the evening and continues till late night. So no choice of watching first and then making dinner. The dinner has to be made early or in between the match. So I picked up the half time to make my dinner. And what else can be a good option of a quick dinner than making soup. So last night I made soup....Chicken Noodle Soup. Loved that it now...and will love it always.

As for the chicken stock, I like to use home made rather than canned or powder. I usually make a big bunch and freeze them. In this way they remain fresh for a long time. Because making chicken stock and then preparing soup takes a whole lot of time and if you do not give them that time the soup will not taste that good. It will taste bland and dull. So I always recommend using homemade chicken stock.

Chicken Noodle Soup
Serves 2


  • 4 cups of chicken stock 
  • 6 medium size boneless chicken
  • 1 medium onion - thinly sliced
  • 1 inch ginger - chopped Julian
  • 2 cloves of garlic - thinly sliced
  • 1 carrot - cut into Julian 
  • 2 celeries - chopped
  • 1 capsicum - chopped
  • 1 small bunch of fresh coriander leaves - chopped
  • 1 small bunch of spring onion
  • 1 tsp dried thyme
  • 1 tsp dried rosemerry
  • 1 tsp dried oregano
  • Salt
  • Pepper
  • 2 tsp butter
  • 1 tsp corn starch
  • A handful of egg noodles
  • Marinate the chicken with a little oil, salt and pepper.
  • Put the chicken in the micro oven in 450 degrees for 15minutes.
  • Take a saucepan.
  • Put the butter and melt it down.
  • Put the sliced onions and sauté it till it becomes translucent. We don not need to make it golden brown.
  • Put ginger-garlic.
  • Put the other veggies in it except coriander leaves and spring onion.
  • Sprinkle some salt and pepper in it.
  • After almost 5 minutes of stirring pour in the chicken stock.
  • Throw in thyme, rosemerry, orgenao, salt and pepper.
  • Boil for 15 minutes.
  • In between prepare another saucepan with boiling water.
  • Put the egg noodles in it with a little salt.
  • Cover with a little room for the excess air to pass on.
  • Bring out the chicken out of the oven.
  • Shred them with two forks.
  • And put them in the soup.
  • When the noodles are done put them in the soup. It is generally done in between 7-8 minutes.
  • Now put the chopped coriander and spring onion in it.
  • Mix the corn starch with a little cold water. Put the mixture in the soup.
  • Boil some more 5-6 minutes allowing them to thicken a little.
  • Taste and adjust the seasoning.
  • Serve hot.

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