Thursday, April 9, 2015

Chicken noodle soup

Chicken noodle soup with ginger
When the cold season refuses to leave, your upper respiratory system has a traffic jam and your body feels like it weighs a tonne, you want nothing more to do except wrap yourself in a big blanket and go to sleep. A comforting hot bowl of chicken noodle soup is a perfect cure for winter blues. Try this home style soup, a bowl full of seasonal veggies and chicken simmered in flavorful broth with a hint of thyme. Makes for a perfect lunch.

Ingredients: (serves 4)
4 1/2 cups chicken or vegetable stock 
2 boneless, skinless chicken breast
1 tsp grated fresh root ginger
2-3 cloves garlic chopped
1-2 bay leaves
1/2 cup filini pasta noodles or vermicelli
2 cups chopped carrots, celery, leeks, mushrooms
1/3 tsp dried thyme 
  1. Heat stock in a pan and add chicken, ginger and garlic. Bring to a boil and simmer covered for 15- 20 minutes till chicken is cooked through.
  2. Remove the chicken and shred into bite size pieces. Keep aside.
  3. Increase the heat and add the veggies to the stock along with bay leaves, thyme and salt to taste. Bring to boil and simmer covered for 5 minutes. 
  4. Now bring to boil again and add the noodles. These will only take 2 minutes to cook.
  5. Remove from heat, remove and discard the bay leaf and add the cooked shredded chicken.
  6. Serve hot with freshly ground black pepper.