Chicken Noodle Soup is Mildly spiced and just perfect for cold weather . Variations in spices can be made as per your choice.
Soup is one of the thing me and my family order whenever we go to Indian or any Asian restaurants. The other day, We had been to this lovely Vietnamese cuisine and tried Chicken soup . At first we didn’t pickup the taste well, but once we started eating it , it was really delicious. Little bit of gingery flavor . Mildly spiced and was just perfect. I tried the same one at home but with my style. Wanted to make it bit spicy to suit our tastebuds.
Actually you can use any kind of thin noodles for this soup . But I prefer mung bean starch noodles from Asian grocery for my chicken noodle soup. I don’t like to use too many spices whenever I prepare soup. Though I used Schezwan Chili sauce for this particular recipe, it can be replaced with any kind of hot sauce or you can totally skip it.
Vegetarian soup can also be prepared in the same way. Just replace the chicken with mushrooms. You can use vegetable stock for the same or plain water too can be used.
Preparation time: 10 Minutes
Cooking Time: 20 Minutes
Serves : 5-6 People
- 1/2 Pound(500 Grams) Boneless, skinless chicken breasts
- 10-12 Cloves
- 2 Inch piece of ginger, finely chopped
- 1 Tablespoon Rice vinegar(or lime juice)
- 1 Tablespoon Soy sauce
- 1 Tablespoon Schezwan Chili Sauce ( or any hot sauce)
- 1 Teaspoon crushed black pepper(or black pepper powder)
- Few Chopped green onions
- 1/2 Cup finely chopped onion
- A bunch of uncooked noodles of your choice(I used fine mung bean starch noodles)
- Salt to taste
- 5 Cups of water
Wash chicken well with water. Drain .
In a medium saucepan, take water . Add cloves and chicken.
Cook the chicken on medium high heat until it is properly cooked. It will take about 10 minutes.
Throw away the cloves(you can keep them in the broth if you like, but I am not comfortable with cloves while eating my soup) and remove chicken out. Keep this broth for preparing the soup. Let the chicken cool down for some time , then shred it using your hands or fork.
In the prepared chicken broth, add chopped ginger , chopped onions and the shredded chicken. Keep it on high heat and let it come to complete boil.
Add crushed black pepper ,vinegar, Schezwan chili sauce and soy sauce. Mix well.
Simmer for 10 minutes on medium heat. Check the salt. Add Chopped green onions and noodles.
Mix and continue to cook for few more seconds. The noodles which I used are very delicate and gets cooked within few seconds.
Remove from heat.
Enjoy this hot and sour homemade chicken noodle soup.