Spiced Chicken Noodle Soup with Spring Vegetables

Indian · Spring · 90 min · Serves 6 · By The Lesapor Kitchen

This advanced chicken noodle soup recipe takes a comforting classic and infuses it with Indian spices and fresh spring vegetables. Perfect for those who love a hearty, healthy dish with a touch of exotic flavor. It's a warming meal that's both satisfying and nourishing, ideal for a cool spring evening.

Ingredients

• 2 tablespoons ghee or olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 inches ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 1 1/2 pounds boneless chicken thighs, cut into 1 inch pieces
• 8 cups chicken broth
• 2 cups water
• 2 cups carrots, sliced
• 2 cups green beans, trimmed and cut into 1 inch pieces
• 1 cup peas
• 1/4 cup cilantro, chopped
• 4 ounces rice noodles
• Salt, to taste
• Black pepper, to taste

Method

1. Heat the ghee or olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the ground turmeric, cumin, coriander, and red chili powder. Cook for 1 minute.
4. Add the chicken pieces to the pot, stirring to coat with the spices. Cook until the chicken is browned on all sides, about 5-7 minutes.
5. Pour in the chicken broth and water, bringing the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes.
6. Add the carrots, green beans, and peas. Continue to simmer for another 10-15 minutes until the vegetables are tender.
7. Stir in the rice noodles and cook until they are just tender, about 4-5 minutes.
8. Season the soup with salt and black pepper to taste. Stir in the chopped cilantro before serving.