| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 2 Chicken legs
- 1 onion Chopped
- 1 Carrot Sliced
- 5 Gm ginger Cut In Juliennes
- 7 Spring onions Chopped
- 3 green chillies Halved
- Coriander leaves Chopped
- 4-5 garlic cloves Finely Chopped
- salt
- ½ Lemon Juice
- 200 Ml water
- 1 Tsp honey
- 1 Tsp Soy Sauce
- 2 Tbsp oil
- Noodles As Required(Handful)
Ingredients
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- 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.
- 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.
- 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.
- Remove the chicken pieces from the broth. Take a fork and gently shred the cooked chicken.
- Take a handful of noodles and add them to the soup. Let them cook for 5 minutes.
- Add the shredded chicken back to the soup and let it cook for 3-5 minutes. Garnish the soup with coriander and spring onions.
Recipe Tip
If you want to increase the protein quantity of this healthy soup, then you can add egg noodles instead of the normal ones.
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FAQ
Can I pre-cook the chicken separately?
Yes, you can pre-cook the chicken. In that case, the pre-cooked chicken should be the last ingredient in the soup, added after all the vegetables are cooked. You can also use any leftover chicken in this recipe.
For how long should I cook the vegetables?
Vegetables such as onion, garlic, carrots are soup staple and give the soup a good flavour. Hence, it is recommended to cook them until they are softened and start releasing their flavours adequately.