Homemade Chicken Noodle Soup

A quick and easy homemade chicken noodle soup that is pure comfort food and perfect for the cold weather.

Nothing says comfort like a bowl of homemade chicken soup during the cold and dreary winter season. So as the weather cools down be sure to stay warm and have this soup on standby. This chicken noodle soup is simple to make and you can easily prepare it in less than an hour with ingredients you already have in your kitchen.

It is made with tender chicken legs, fresh vegetables, herbs, and instant ramen noodles. You can also use egg noodles or pasta if you like. Just boil it separately and then add it to the soup. But I like adding instant noodles as it saves time.

Another thing that you can do to save time is to make the vegetable stock beforehand. You can easily store it for up to a week in the refrigerator or freeze it for a longer period. Just pour it in a clean jar and keep it in the refrigerator or pour it in the ice tray and freeze it. Use it whenever you want.

Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min

Yield: Serves 4

Ingredients:

For the stock:

• 4 chicken legs
• 2 spring onions, cut in half, use only the onion part
• 1 carrot, split into four pieces
• 4-5 garlic cloves, cut in half
• 1 tbsp ginger, cut into matchsticks
• 3-4 stems of fresh coriander
• 1 large bay leaf
• 2 tsp whole black peppercorns
• 2 tsp salt
• 2-litre water (approx 8 cups)

For the soup:

• 140 gm instant ramen noodles
• 1 onion, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 tbsp garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 2 green chillies, finely chopped
• 1 spring onion, finely chopped (only the leaf)
• 1 lemon, juiced
• 2 tbsp butter
• Salt and pepper to taste
• Spring onion and parsley (dried), for garnishing

Cooking Directions:

Take water in a pot and bring it to a boil. Add chicken legs, carrots, spring onions, garlic, ginger, coriander leaves, bay leaf, black peppercorns and salt. Boil it for a minute and then lower the heat to medium. Allow it to simmer for 30 minutes. After that turn the heat off and keep it aside to cool down.

Remove the chicken from the stock and shred it using a fork.

Melt butter in a large pot. Add garlic and green chillies. Saute for a minute.

Then add onion and ginger. Cook for another minute.

Add carrot, red bell pepper and spring onion. Cook, stirring every few minutes until the vegetables begin to soften.

Using a colander, directly pour the chicken stock into the pot.

Bring it to a boil.

Add the noodles into the soup and cook for 2-3 minutes.

Slide the shredded chicken back into the pot. Add lemon juice, salt and pepper, as needed. Turn the heat off and remove the pot from the stove.

Ladle the soup into large bowls. Garnish with spring onions and parsley. Homemade chicken noodle soup is ready to serve!

If you are looking for a vegetarian soup recipe then try this thick and creamy carrot soup. It is vegan and gluten-free.

Recipe Notes:

• To achieve a clear stock skim the foam off the top as it rises using a spoon.
• You can use any kind of noodles or pasta for this soup. Just boil it separately and then add it to the soup.

Homemade Chicken Noodle Soup

Sneha Paul

A quick and easy homemade chicken noodle soup that is pure comfort food and perfect for the cold weather.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Servings 4 people

Ingredients

  

For the stock:

• 4 chicken legs
• 2 spring onions cut in half, use only the onion part
• 1 carrot split into four pieces
• 4-5 garlic cloves cut in half
• 1 tbsp ginger cut into matchsticks
• 3-4 stems of fresh coriander
• 1 large bay leaf
• 2 tsp whole black peppercorns
• 2 tsp salt
• 2- litre water approx 8 cups

For the soup:

• 140 gm instant ramen noodles
• 1 onion diced
• 1 carrot diced
• 1 red bell pepper diced
• 1 tbsp garlic finely chopped
• 1 tbsp ginger finely chopped
• 2 green chillies finely chopped
• 1 spring onion finely chopped (only the leaf)
• 1 lemon juiced
• 2 tbsp butter
• Salt and pepper to taste
• Spring onion and parsley dried, for garnishing

Instructions

 

• Take water in a pot and bring it to a boil. Add chicken legs, carrots, spring onions, garlic, ginger, coriander leaves, bay leaf, black peppercorns and salt. Boil it for a minute or two and then lower the heat to medium. Allow it to simmer for 30 minutes. After that turn the heat off and keep it aside to cool down.
• Remove the chicken from the stock and shred it using a fork.
• Melt butter in a large pot. Add garlic and green chillies. Saute for a minute.
• Then add onion and ginger. Cook for another minute.
• Add carrot, red bell pepper and spring onion. Cook, stirring every few minutes until the vegetables begin to soften.
• Using a colander, directly pour the chicken stock into the pot.
• Bring it to a boil.
• Add the noodles into the soup and cook for 2-3 minutes.
• Slide the shredded chicken back into the pot. Add lemon juice, salt and pepper, as needed. Turn the heat off and remove the pot from the stove.
• Ladle the soup into large bowls. Garnish with spring onions and parsley. Homemade chicken noodle soup is ready to serve!

Notes

• To achieve a clear stock skim the foam off the top as it rises using a spoon.
• You can use any kind of noodles or pasta for this soup. Just boil it separately and then add it to the soup.

Keyword chicken stock, easy chicken soup recipe, easy soup

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!