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Chicken soup
Prep Time
15 mins
Cook Time
40 mins
 
Cook time reduces if you have chicken stock handy
Ingredients
CHICKEN STOCK
  • 1 chicken breast or thighs
  • 6 cups water
  • 2 medium carrots sliced
  • 2 bay leaves
  • salt to taste
SPICES and noodles
  • Noodles or spagetti about 1 cm in diameter
  • 1 teaspoon oil
  • 2 crushed or finely chopped garlic
  • 1 teaspoon sambhal or red chilly paste
  • 1 teaspoon soy sauce
  • 1/2 teaspoon pepper powder
  • salt to taste
Instructions
FOR THE STOCK:
  1. Add the chicken + water + carrots + bay leaves + salt in a pot and place it on high heat. Once the liquid comes to a boil, reduce the heat to low so that the liquid only lightly simmers till the chicken cooks, about 30 minutes. Take the chicken out on a cutting board and cut it into cubes.
  2. COOKING SPAGETTI or NOODLES:
  3. Add spaghetti or noodles directly to the stock and cook it till the required firmness. One done, take it off the stove and divide it into serving bowls. Since I used white whole wheat spagetti, I added it directly to the stock.
  4. If you are using other noodles and worried about the starch, cook the noodles separately with some salt. Divide the chicken stock into bowls, then add the cooked noodles.
  5. FLAVOR THE CHICKEN:
  6. Add oil in a pan. Add crushed garlic. Add sambhal, soy and pepper. Once it simmers, add the cut chicken and toss it till the chicken coats well with the sauce. Add it over the soup and noodles.
  7. Garnish with some cilantro or finely chopped scallions/green onions.
Recipe Notes

Once the chicken breast cooks, take it out of the pot. If it stays too long, the meat can become rubbery. To avoid this you can also you chicken thigs with skin.