What could be more comforting in cold weather —and cold and flu season—than a chicken soup recipe? Relish the taste.


Noodles 1 cup

Potato 1 small (cubed)

Carrot 1 (roughly chopped)

Green coriander 2 tbsp (chopped)

Sweet corn 2-3 tbsp

Salt/black pepper to taste

For Stock

Water 6 cups

Chicken 1 cup (large cubed)

Carrot 1 sliced

Onion 1 (sliced)

Garlic 2 cloves (roughly chopped)

Whole black pepper 3-4

Salt to taste



Add stock ingredients in cooking pan and cook until chicken tender. If form comes on top, skim it. In the meantime, boil noodles according to directions and immediately rinse them with cool water and set aside. Boil the cubed potato just in enough water that potato gets soft and a little water left. Then mash potato in that water and set aside. Once the chicken is tender, remove the pieces, let them cool and cut into bite size pieces. Strain the broth and discard the ingredients. Set the broth aside. Add stock in cooking pan again and put carrot and sweet corn. Allow cooking till carrots are slightly soft. Then put chicken, mashed potato and noodles. Adjust salt and pepper. Cook for 5-8 minutes. At the end add fresh coriander and remove from heat. Serve immediately.