Give Your Classic Chicken Soup a North-eastern Twist

Ingredients

• 2 Chicken legs
• 1 onionChopped
• 1 CarrotSliced
• 5 Gm gingerCut In Juliennes
• 7 Spring onionsChopped
• 3 green chilliesHalved
• Coriander leavesChopped
• 4-5 garlic clovesFinely Chopped
• salt
• ½ Lemon Juice
• 200 Ml water
• 1 Tsp honey
• 1 Tsp Soy Sauce
• 2 Tbsp oil
• NoodlesAs Required(Handful)

Let’s cook

1. Take a deep bottomed vessel and add oil to it. Once it is hot, add the chicken legs (de-joined) and shallow fry them. Fry until golden brown.

2. Add chopped onion and sliced carrot to the chicken in the vessel. Then add garlic, spring onions, ginger and green chillies. Sprinkle salt as per taste and saute the vegetables.

3. Add 200 ml of water to this mixture and let it simmer for a few minutes. Then add lemon juice, soya sauce and honey. Stir gently and cover it with a lid. Let it simmer for 10 minutes.

4. Remove the chicken pieces from the broth. Take a fork and gently shred the cooked chicken.

5. Take a handful of noodles and add them to the soup. Let them cook for 5 minutes.

6. Add the shredded chicken back to the soup and let it cook for 3-5 minutes. Garnish the soup with coriander and spring onions.