Noodle Soup

During chilly winter days, nothing can be more soothing than a steamy bowl of chicken noodle soup with choicest vegetables. This one pot meal with goodness of seasonal vegetables and chicken protein is best for lazy winter mornings or nights.

Yes, this recipe is very close to the Himalayan dish named Thukpa.  But when I started researching on Thukpa, I found many versions which varied with places like Tibet, Nepal, Arunachal Pradesh, Sikkim, etc. I also came across some of very interesting facts which I would share later in an elaborate post on Thukpa.  For the time being I thought of sharing this quick soul recipe of mine with you all.

Please note that all the ingredients I am using here are winter season specials which can be easily replaced or added as per your choice.

Noodle Soup

Noodle Soup

Course: Main CourseDifficulty: Easy


Prep time


Cooking time




  • 200 gms of boneless Chicken, cut into strips

  • 150 gms Egg/Veg Noodles

  • 100 gms Mushroom, thinly sliced

  • 1 medium sized Onion, sliced

  • 2 tsp of grated Garlic

  • 1 tsp of grated Ginger

  • 1 Green Chilli, finely chopped (optional)

  • 1 small Carrot, cut into julienne

  • 1 small Capsicum, thinly sliced

  • ½ cup Cabbage, finely chopped into threads

  • 1 cup Broccoli florets, cut into small pieces

  • 4 to 5 French beans, thinly sliced

  • 7 to 8 baby Spinach leaves

  • ½ cup roughly chopped Spring onion

  • ½ cup finely chopped Coriander leaves

  • 1 to 2 tsp of Lemon juice (as per taste)

  •  Salt to taste

  • 2 tsp of Black pepper (as per taste)

  • 2 tsp of Soy sauce

  • 2 to 3 tsp of Olive oil (or Sunflower oil)

  • 1 tsp of Honey (optional)

  • 1.5 litres water


  • Place a large pan or a big vessel over flames. Once hot, pour Olive oil and Chicken strips and let it cook for 2 minutes.
  • Now add grated Garlic, Ginger and Green chilli and fry for 30 seconds. Add sliced Onions and fry for a minute.
  • Add all the vegetables like Carrot, Cabbage, French beans, Broccoli, Mushroom and Capsicum. Fry for 2 to 3 minutes. Sprinkle Add Salt and Pepper. 
  • Now add 1.5 litres of water and bring it to boil. Place the noodles directly into the soup and let it cook until done. This will allow the starch of the noodles to amalgamate with the soup.
  • Add Lemon juice, Soy sauce and Honey. Add the baby spinach and give it a final stir.  Cover and cook for another couple of minutes.
  • Serve hot, garnishing it with finely chopped Coriander leaves and spring onions.


  • Please taste the soup before serving.
  • Sometime I add one table spoon of green chilli sauce to enhance the taste.
  • I have used quite a lot of seasonal veggies here. You can make it with any readily available vegetables too.
  • Cut the all the ingredients before you start making the soup.  This will help to prepare the soup instantly.
  • If you do not want the starch from the noodles in the soup you can boil the noodles in a separate pan and add only the cooked noodles in the soup after straining the water.

Enjoy this super healthy and comforting soup at home with your family and friends on a chilly winter morning or night. Till then Cheers to life!!! Cheers to food!!! And Happy Savoury Dreamz!!!

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