Prepare Chicken Noodle Soup in 15 Minutes




15 min


15 min



  • 300 grams ‏Rice noodles
  • 2 ‏Fresh red chili seeded and sliced
  • 2 tablespoons ‏Soy sauce
  • 1/4 cups ‏Bean sprouts blanched
  • 1 ‏sliced medium Onion
  • Taste ‏White pepper powder
  • 10-12 ‏Fresh basil leaves
  • 2 tablespoons ‏Fresh coriander leaves chopped
  • 1 ‏Lemon cut into wedges For the broth
  • 10 Cups ‏Chicken stock
  • 500 grams ‏Boneless chicken cubed
  • 1-inch piece ‏Cinnamon
  • 4 sliced ‏Spring onions
  • 1 inch ‏Piece of Ginger crushed
  • 2 teaspoons ‏Sugar
  • Taste ‏Salt
  • 2 tablespoons ‏Fish sauce

Health Benefits:

Chicken Noodle Soup containing various fresh vegetables is rich in vitamins and minerals. These vegetables provide relief in cold. This soup’s steam helps relieve throat congestion. Also provides the human body with calcium, magnesium, potassium, Vitamin A, C & K. All these promote good vision, bone health, healthy skin, and teeth. Further, it acts as an antioxidant that would promote wound healing.

The noodle soup contains very low calories, and when you take a cup of noodle soup, it contains only 63 calories or mere 3 percent of the daily allowance based on a 2,000-calorie diet. Each serving of chicken noodle soup provides you with 7.3 grams of carbohydrates and 2.4 grams of fat -a concentrated source of fuel for your tissues.

Protein is an essential nitrogenous organic compound for our body. It can help in developing healthy hair, and strong tissues. Consuming chicken noodle soup can supply the required quantity of Vitamin A and selenium. It also enhances the thyroid gland function. Selenium can actively produce cancer-fighting enzymes and vitamin A helps to create new RBC growth. All this you can have by consuming one cup of chicken noodle soup. It can improve your protein consumption by 3.2 Gms.


  1. Place the sliced red chilies in a bowl and add the soy sauce. Set aside. For the broth, pour the chicken stock into a deep pan.
  2. After this, put chicken cubes, spring onions, cinnamon, sugar, ginger, and salt and bring to a boil over high heat temperature.
  3. Lower heat and simmer for forty-five minutes, skimming the scum off as it rises to surface level. Add fish sauce and displace from heat.
  4. Remove the chicken with a slotted spoon and keep aside to cool. Strain broth and keep warm over very low heat.
  5. Boil adequate water in a deep pan. Add the noodles and blanch for nearly five minutes or until the noodles softened. If you are using vermicelli, it will take around two minutes.
  6. Drain and rinse in cold water then drain again thoroughly and keep aside. When the chicken cools completely, shred it into thin strips.
  7. Place the noodles/vermicelli in individual bowls for serving, top with bean sprouts, onion, and shredded chicken. Pour the hot broth into the bowls.
  8. As a final touch, sprinkle some powdered white pepper, garnish with fresh minced coriander leaves and some basil.
  9. Serve piping hot, with the lemon wedges and the bowl of red chilies in soy sauce on the side.

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