Chicken Noodle Soup

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Recipe by Sejal

Ingredients:

Serves 2-3

  • 1 cup noodles (boiled and kept al dente)

  • 1–2 tbsp cooking oil

  • 2–3 garlic cloves, finely chopped

  • 2–3 green onions, chopped (keep white and green parts separate)

  • 1 small onion, finely chopped

  • Salt, to taste

  • Black pepper, to taste

  • ½ tsp oregano

  • ½ tsp turmeric powder (for anti-inflammatory benefits)

  • 200–250g chicken pieces (with or without bone)

  • 1 small celery stalk, chopped

  • 1 medium carrot, chopped

  • 3 cups water

  • 1–2 tsp cornstarch (mixed with a little water to make a slurry)

Instructions:

  • Boil noodles until al dente and set aside.

  • In a stockpot, heat oil over medium heat. Add garlic, white part of green onions, and chopped onion. Sauté until fragrant.

  • Add salt, black pepper, oregano, and turmeric. Cook the spices well.

  • Add chicken pieces and sear on all sides for a few minutes.

  • Add chopped celery and carrots, then pour in 3 cups of water. Simmer on low heat for 20–30 minutes, until chicken is fully cooked.

  • Remove chicken and shred the meat roughly. Set aside.

  • Add cornstarch slurry to the broth to thicken slightly.

  • Return shredded chicken, al dente noodles, and chopped green parts of green onions to the pot. Mix gently.

  • Cover and slow cook on low for 10 minutes, letting all flavors meld together.

Serving Suggestions:

  • Serve hot with a sprinkle of fresh herbs like parsley or cilantro.

  • Pair with garlic bread or a simple side salad for a complete meal.

  • Enjoy as a comforting bowl during cold weather or when feeling under the weather.