Wednesday, November 4, 2015


Picture this...... I am out shopping with my bestie, hubby calls and asks if we will have soup for dinner. Naturally, I agree, since after a tiring, albeit eventful evening, a steaming hot bowl of soup is enough to make the tiredness disappear!


So, we reach home to the aroma of chicken and veggies being slowly simmered in chicken stock! Ahhh, bless you my dear hubby! Needless to say, we totally ravished it!

This soup is amazingly simple to make. The chopping of the veggies is the only bit of time consuming activity for this dish. But you can prep in advance to save time later. 

You can also prepare a vegetarian version of this soup without chicken. 


200 gms chicken breast - cubed1 lt chicken stock
Egg noodles
3-4 garlic cloves sliced
Finger sized piece of Ginger fine julienne
1 onion
1 large potato
1 capsicum
1 radish
2 turnip roots
Handful of green peas & sweet corn kernels.
2-3 red radish
4 tablespoons oil
2 lts water
Salt / pepper to taste.
Coriander / Chives / parsley for garnish


  • Cut all the veggies into thick strips & the red radish in discs

Prep before cooking

  • Heat the oil in a saucepan & bring up to heat.
  • Add in the ginger & garlic, briefly fry until the garlic is golden
  • Add in the onions & sauté till the onions get a little colour.
  • Add the chicken & fry for 3-4 minutes
  • Add in the rest of the veggies (reserve the red radish) & sauté for 2-3 mins
  • Add in the chicken stock & water - bring to a boil.
  • Let the veggies cook until almost done.
  • Add in the noodles & cook for 5-7 mins
  • Add in salt & pepper to taste.
  • Add the red radish.
  • Simmer for 5-7 mins more, until the noodles & veggies are cooked.
  • Add in the garnish & cover for 2-3 mins.

Enjoyy !