Recipe: Appetizing Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup – This recipe is best for when you have no idea what to cook. You can have Homemade Chicken Noodle Soup using 22 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Homemade Chicken Noodle Soup

  1. Prepare 4 of chicken legs.
  2. It’s 2 of spring onions, cut in half, use only the onion part.
  3. Prepare 1 of carrot, split into four pieces.
  4. It’s 4-5 of garlic cloves, cut in half.
  5. It’s 1 tbsp of ginger, cut into matchsticks.
  6. It’s 3-4 of stems of fresh coriander.
  7. Prepare 1 of large bay leaf.
  8. You need 2 tsp of whole black peppercorns.
  9. You need 2 tsp of salt.
  10. Prepare 2 of -litre water (approx 8 cups).
  11. You need 140 gm of instant ramen noodles.
  12. You need 1 of onion, diced.
  13. You need 1 of carrot, diced.
  14. Prepare 1 of red bell pepper, diced.
  15. Prepare 1 tbsp of garlic, finely chopped.
  16. You need 1 tbsp of ginger, finely chopped.
  17. Prepare 2 of green chillies, finely chopped.
  18. It’s 1 of spring onion, finely chopped (only the leaf).
  19. Prepare 1 of lemon, juice.
  20. You need 2 tbsp of butter.
  21. You need to taste of Salt and pepper.
  22. You need of Spring onion and parsley (dried) as the garnish.

Homemade Chicken Noodle Soup Instructions

  1. 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.
  2. Remove the chicken from the stock and shred it using a fork.
  3. Melt butter in a large pot. Add garlic and green chillies. Saute for a minute.
  4. Then add onion and ginger. Cook for another minute.
  5. Add carrot, red bell pepper and spring onion. Cook, stirring every few minutes until the vegetables begin to soften.
  6. Using a colander, directly pour the chicken stock into the pot.
  7. Bring it to a boil. Add the noodles into the soup and cook for 2-3 minutes.
  8. 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.
  9. Ladle the soup into large bowls. Garnish with spring onions and parsley.