Chicken noodle soup

Chicken noodle Soup

It is nourishing and filling; It is my go-to comfort food; got cold/ feeling low and moopey/ the weather is depressing or am generally just run down. This is my sunshine and vitamin recharge in a cup, never ever fails to pick me up. 

Prep Time: 15 Mins

Cooking Time: 10 mins
Recipe Level: Easy

Spice Level: Medium

Serves: 6
Shelf Life: Eat fresh
Serving Suggestion:


Pressure pan, sauce pan, chopping board, knife and spatula.


  • 1 skinless breast of chicken, boiled and shredded  
  • 1 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large carrots, chopped
  • A handful of chopped beans
  • 2 inch sliced root of ginger
  • 1 bay leaves
  • 3 peppercorns whole
  • 4 cloves
  • 1 star anise
  • 1 lemon
  • 1 mix vegetable low sodium Kallo stock cube or use homemade stock
  • 1 pack of instant noodles (or pasta of choice)
  • Salt and pepper, to taste
  • 1/4 cup fresh coriander, finely chopped
  • 2 cups water, more as needed


  • Mix the kallo stock cube in hot water and boil the chicken in it on low heat for 8-10 minutes. Remove the chicken breast and transfer the cooked chicken to a plate, shred it after it cools
  • Pour Olive oil in a large pot or Dutch oven over medium heat. Add the onions, ginger and whole spices. Let the onions cook till translucent.
  • Add carrots and beans. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
  • Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. 
  • Stir the noodles into the soup and cook until done, 6 to 8 minutes depending on the type of noodles used.
  • Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Squeeze a bit of lemon on the soup.
  • Stir in the coriander and serve.


  • As the soup sits, the noodles soak up the soup broth and it becomes thicker. When reheating, add a splash of extra chicken stock or if you don’t have any, water.



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