Homemade Chicken Noodle Soup

Ingredients

• 4 chicken legs
• 2 spring onions, cut in half, use only the onion part
• 1 carrot, split into four pieces
• 4-5 garlic cloves, cut in half
• 1 tbsp ginger, cut into matchsticks
• 3-4 stems of fresh coriander
• 1 large bay leaf
• 2 tsp whole black peppercorns
• 2 tsp salt
• 2 -litre water (approx 8 cups)
• 140 gm instant ramen noodles
• 1 onion, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 tbsp garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 2 green chillies, finely chopped
• 1 spring onion, finely chopped (only the leaf)
• 1 lemon, juice
• 2 tbsp butter
• to taste Salt and pepper
• Spring onion and parsley (dried) as the garnish

Steps

1. Take water in a pot and bring it to a boil. Add chicken legs, carrots, spring onions, garlic, ginger, coriander leaves, bay leaf, black peppercorns and salt. Boil it for a minute or two and then lower the heat to medium. Allow it to simmer for 30 minutes. After that turn the heat off and keep it aside to cool down.
2. Remove the chicken from the stock and shred it using a fork.
3. Melt butter in a large pot. Add garlic and green chillies. Saute for a minute.
4. Then add onion and ginger. Cook for another minute.
5. Add carrot, red bell pepper and spring onion. Cook, stirring every few minutes until the vegetables begin to soften.
6. Using a colander, directly pour the chicken stock into the pot.
7. Bring it to a boil. Add the noodles into the soup and cook for 2-3 minutes.
8. Slide the shredded chicken back into the pot. Add salt and pepper, as needed. Turn the heat off and remove the pot from the stove.
9. Ladle the soup into large bowls. Garnish with spring onions and parsley.