How to make Chicken Noodle Soup - Chicken and noodles: two of my favourites in a bowl with a spicy sauce on the side! Sugar adds a special flavour so don’t leave it out.

This recipe is from the book Flavours of the Orient.

Main Ingredients : Rice Noodles (राईस नूडल्स ), Boneless Chicken (हड्डी रहित चिकन)

Cuisine : Chinese

Course : Soups

Chicken Noodle Soup Recipe Card

Chicken Noodle Soup
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Noodle Soup Recipe

  • Rice Noodles 300 grams

  • Boneless Chicken

  • Fresh red chilli seeded and sliced 2

  • Soy sauce 2 tablespoons

  • Bean sprouts blanched 1 1/4 cups

  • Onion sliced 1 medium

  • White pepper powder to taste

  • Fresh basil leaves 10-12

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon cut into wedges 1

  • For the broth

  • Chicken stock 10 cups

  • Boneless chicken cubed 500 grams

  • Cinnamon 1 inch piece

  • Spring onions sliced 4

  • Ginger crushed 1 inch piece

  • Sugar 2 teaspoons

  • Salt to taste

  • Fish sauce 2 tablespoons

Method

Step 1

Place the sliced red chillies in a bowl and add the soy sauce. Set aside. For the broth, pour the chicken stock into a deep pan.

Step 2

Add the chicken cubes, cinnamon, spring onions, ginger, sugar and salt and bring to a boil over high heat.

Step 3

Lower heat and simmer for forty-five minutes, skimming the scum off as it rises to the surface. Add the fish sauce and remove from heat.

Step 4

Remove the chicken with a slotted spoon and set aside to cool. Strain the broth and keep warm over very low heat.

Step 5

Boil plenty of water in a deep pan. Add the noodles and blanch for about five minutes or until they soften. If using vermicelli it will take around two minutes.

Step 6

Drain and rinse in cold water. Drain again thoroughly and set aside. When the chicken cools completely, shred into thin strips.

Step 7

Place the noodles/vermicelli in individual serving bowls, top with bean sprouts, shredded chicken and onion. Pour the hot broth into the bowls.

Step 8

Sprinkle with white pepper powder; garnish with the basil and chopped fresh coriander.

Step 9

Serve piping hot, with the lemon wedges and the bowl of red chillies in soy sauce on the side.