Chicken Noodle Soup

A warm bowl of clear soup loaded with Chicken, Veggies and elevated with the addition of Noodles and a hint of spice. It is light on the stomach and makes an ideal supper for cold weather days

Chicken Noodle Soup inspired by the Tibetan Thukpa is my go-to meal on cold wintery days and days I need comfort in and out. it has the perfect quantities of protein, carbs, and fiber- a complete meal on its own.

It’s a bowl full of nutritious stuff, is satisfying, light on the stomach and tastes AMAZING! Bonus, you can make this soup with your choice of protein- both veg and non-veg, your choice of veggies, and your choice of noodles-pretty flexible one I say! 

It is one of the easiest soups one can make. The ingredients are simple and inexpensive. You are looking at about 30 minutes from start to finish for this soup. Not too bad, especially when 10 minutes of that time is hands-off!

I usually eyeball the ingredients but the quantities I am mentioning today are good enough to make 1-2 servings. You can double it or adjust it as you go. 


150g Chicken (bone in/boneless) 

3 cups water

1 tbsp oil

5 cloves of Garlic, finely chopped 

1 tsp chopped ginger 

Fresh Red chilli finely chopped (as per spice preference) 

1 cube of Low sodium Chicken Stock

1/2 Onion small, Finely chopped

1/2 cup carrot, julienned 

1 cup white cabbage, chopped 

4 mushrooms, sliced

1/2 cup Spinach, chopped

1 cup or more cooked Egg Noodles

1 tbsp Soya sauce

1/2 tsp Vinegar 

1/4 tsp Sugar

Salt and pepper to taste 

Chopped Spring Onion and Coriander leaves to garnish


*You can use protein of choice-Tofu/Prawns work well in place of chicken

*Green chilies can be used instead of Red chilies

*I have used low sodium chicken stock cube, you can use the regular one too.

*Any kind of noodles can be used-Egg/Flat/Rice/wheat 

*Veggies can be added in variety-baby corn works well, so does broccoli and beans.

*Replace noodles with chicken/prawn or veg dumplings to make Dumpling soup. BINGO!

*You can amp up the soup with a dash of coconut milk or cornflour slurry if you like a thick base.


Cook noodles as per instructions on the packet and keep aside.

Boil chicken with 3 cups water seasoned with salt, pepper, and few drops of Soya sauce. Once cooked, remove chicken, shred, and keep aside. Reserve broth. 

In a wok or large sauce pan, heat oil and fry the garlic, ginger and chilies till aromatic and slightly golden brown. Toss in chopped onion and cook till it changes colour. Add chicken cube. Add veggies according to the time it requires to cook through-starting with carrots, followed by mushrooms. Pour the broth in and add the soya sauce, vinegar and pepper powder. Season with salt if required. Then add the cabbage and spinach. Do not overcook the veggies as you want them to still have some crunch. 

Add a pinch of sugar to bring out the flavors. Next, add the shredded chicken and cooked noodles and garnish with spring onions and coriander leaves. Top with some chili oil if you have in hand and enjoy while it’s nice and hot 🙂

Also, if you are wanting to control portions for your meal; then, the recommended portions are

1 cup Chicken cooked (Protien)

1 cup Veggies (Fiber)

1/2 cup Noodles (Carbs)

Happy cooking and eating!


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