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  • Stock is a flavoured liquid preparation. Stock is the base for preparing soups and some sauces. vegetable stock is lighter than meat stock. mainly roo....

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DISH NAME : CHICKEN NOODLE SOUP

  • Origin : CHINESE
  • Category : SOUPS, STARTERS AND ACCOMPANIMENTS
Preparation Time : 15 minutes
Cooking Time : 40 minutes
  • PRINT

Description

Chicken soup has the reputation for being a remedy for colds and flus. By using chicken breasts, one can almost make the dish fat free.

Note

1) Soya sauce has salt. So add salt only if necessary & also at the end.
2) Vegetarians can replace chicken with more vegetables like baby corn, carrot & tofu or paneer. If using tofu or paneer add only 5 minutes before removing from fire. Tofu is soya paneer.
3) To make chicken stock, boil chicken bones, wings etc.with little crushed garlic, peppercorns, ginger, bay leaf and celery. Ideally boil on a low flame till water is reduced to half. So for 1 litre stock, take 2 litres of water. The other ingredients can be added according to your taste. For vegetable stock, omit chicken and add vegetables like carrots and onions chopped.

  Servings 

Method

1) Cut chicken breasts into cubes.
2) Bring stock to a boil with ginger & garlic. 3) Then add chicken breast. Boil for 15 minutes or till chicken is tender.
4) Add mushrooms, noodles, soyasauce & pepper powder. Cook till noodles are done. Dont over-cook noodles.
5) Garnish with celery, spring onion & chillies. Serve hot.

Serving Suggestions

Can be served as a full meal, by increasing quantities.