Restaurant-style Chicken Noodle Soup: Now at Home!

Ingredients

• For the chicken broth

  450 Gms Classic Chicken Soup Bones
• 1½ ltr water

• For the chicken soup

  ¼ cup olive oil
• 1 Large onion
• 3 Large Carrots
• 4 Stalks Celery
• ½ tsp salt
• ½ tsp Ground Pepper
• 3 cloves garlic
• 225 gm Noodles
• 500 gm Classic Chicken Soup Bones
• ½ cup fresh coriander

Let’s cook

1. Add water to a saucepot and place it on medium heat. Then add chicken soup bones to the pot and let it simmer for 30-40 minutes. Turn off the heat and strain the broth. Remember to preserve the broth for later use.

2. Place a big saucepot on medium-high heat. Drizzle some olive oil and add finely diced onions, carrots and stalks of celery. Sauté the veggies for 5-6 minutes. You can enhance the taste by adding finely chopped garlic, a pinch of salt and pepper.

3. Add your pre-cooked broth to the veggies. Keep the flame low and stir the veggies into the broth. Next, add your noodles to the slurry and mix well. Let the noodles cook for 10 minutes. Then, drop the chicken pieces in the pot and let it simmer for another 5 minutes. Turn off the heat once you are happy with the consistency. Garnish it with coriander and enjoy it with crispy croutons.