Calling for all the soup lovers out there…! I have something special for you today! Lemme first ask you a simple question, Are you just a lover of soup, or noodles, or even Both? If both, then you are on my team and definitely going to enjoy my dish of the day.

I’ve never had a winter pass by without giving me a cold, and I just hate myself being on that stage. During those days when I was sick and in no mood to cook, readymade soup packets were my lifesavers; they are appetizing, revitalizing, and soothes your throat and nose from all those irritations. Instant ramen noodles are one of my favorite suppers on lazy night. But at times the seasonings in them get way too hot for my husband, and that’s when I decided to start making my own noodle soups.

Homemade Asian style soup bowls are so easy to make than you would imagine, and they are perfect for cold weathers. Have a bowl of hot soup, and then curl under a blanket watching Netflix… life feels so peaceful!!!

You don’t need a long list of vegetables or proteins to make this recipe. Throw in some veggies (even frozen ones will work) and broth to a soup pot along with noodles and boil it, your soup is ready. All that in under 30 minutes! This soup tastes great with any type of greens, so if you’re unable to find bok choy, you can use spinach or any greens of your choice!

Enjoy, Happy Cooking…!

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Chicken Ramen Noodle Soup

Fuel Yourselves with this Cozy n Easy Chicken Ramen Noodle Soup! With Mushrooms, Carrots, Bok Choy, Green Onions and Soft Runny Eggs... The Perfect Comfort Bowl…!!

Course Soup

Cuisine Chinese

Keyword chicken ramen soup, noodles,, soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akhila

Ingredients

• 2 boneless skinless chicken breasts (cooked and sliced)
• Any neutral oil / sesame oil (as required)
• 4 garlic cloves (minced)
• 1 tbsp freshly grated ginger
• 1 tsp chilly garlic sauce
• 2 tbsp low sodium soya sauce
• 4½ cup chicken or vegetable broth
• ½ cup sliced carrots
• ½ cup shiitake mushroom
• 3 bok choy (trim off the stem ends, sliced)
• ½ cup green onion (chopped)
• 2 large eggs
• 2 packs of instant ramen noodles (seasonings discarded)
• Salt (as required)

Instructions

• For soft boiled eggs: Fill a pot with water (just enough to cover the eggs), pinch of salt and bring to boil. Once it starts to boil, lower the heat and gently add eggs one at a time. Allow the eggs to cook for 6 minutes for a perfect runny yolk or 9-10 minutes for a hard-boiled egg.
• Fill a large bowl with ice water, transfer the eggs to the ice water to stop the cooking process. Once it is cooled, peel them and slice into half.
• For the soup: Heat a little oil in a large heavy bottomed pan, add ginger and garlic. Sauté until fragrant.
• Add mushrooms, saute for one minute.
• Add soya sauce, chili garlic sauce, broth and bring to boil on high heat. Once it starts boiling, lower the heat and add chicken, allow it to simmer for 5 minutes uncovered. Add the dried instant ramen noodles along with shredded carrots, bok choy and half of the green onions.
• Allow it to boil for 2-5 minutes or until the noodles are soft. Check for the seasonings.
• Ladle soup equally into bowls, top with soft boiled eggs and remaining green onions. Serve immediately.

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I’m sooo pumped up with my New Year resolution to bring you all the healthy stuffs this 2017, and so here is another simple recipe from my pantry to Detoxify…… A Clear Chicken Soup packed with the flavours of Cilantro, Ginger, and Carrots with a drizzle of Lemon Juice! The perfect comforting Appetizer on any wintery day…

Talking about the weather, we have been hit this winter with cold chilly winds, ice storms & freezing rains, limiting us to indoors a lot. And that always calls for something warm… Inside & Out! There is nothing better than curling under a blanket right next to your fireplace, with a bowl of soup in hand, watching a romantic movie or reading a book, and staying warm and cozy…

This simple clear soup is easy to prepare, flavourful, and packed with proteins, vegetables and nutrients. Cilantro being an ingredient in the green paste for this recipe plays a critical role in flavour as well as adding health benefits. It contains antioxidants, vitamins, & dietary fibers which help reduce blood cholesterol levels. Ginger; another ingredient used today provides anti-inflammatory properties thereby helping with digestion. These ingredients are perfect to boost your immune system and clear out any uneasiness, indigestion; keeping you strong and active throughout the weather.

This recipe is also good to empty your refrigerator; just throw into the cooker any leftover proteins, like chicken or turkey. And if it’s bone-in, even better! I badly wanted to include celery in my recipe today but ran out of it in my pantry, so had to limit myself with carrots & onions.

So all set to cleanse your body? Sip a bowl of this wonderful detox soup to feel alive again.

Enjoy, Happy Cooking…!!!

Follow me on Instagram and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you try out. Rate below if you love it…!

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Chicken Cilantro Detox Soup

A Clear Chicken Soup packed with the flavours of Cilantro, Ginger, and Carrots with a drizzle of Lemon Juice! The perfect comforting Appetizer on any wintery day!

Course Soup

Cuisine American

Keyword chicken soup, detox soup, soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

• 4 pearl onions
• ½ tsp black pepper corns
• 1 small bunch of cilantro leaves
• 1 large chicken breast/left over chicken
• 2 carrots (chopped into bite size pieces)
• 1 medium onion (chopped into cubes)
• 1 small piece of ginger (finely chopped)
• 4 cups of low sodium chicken broth
• 1 tbsp oil
• Salt (as required)
• Pepper (as required)
• 1 cup water
• Lemon slices

Instructions

• Grind the pearl onions, pepper corns and cilantro leaves to make a green paste.
• Heat oil in a pressure cooker; add the sliced onions, chopped ginger, and saute until fragrant.
• Add chicken, green paste, carrots, chicken broth, water and a pinch of salt, place the lid and pressure cook for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes.
• Take out the cooked chicken breast from the cooker and shred using a fork or slice into small pieces.
• Add the shredded chicken back to the cooker, mix and season well with salt and pepper.
• Serve soup hot with a drizzle of lemon juice and garnish with chopped cilantro.

Notes

1. You can add any vegetables of your choice including celery, zucchini.
2. Use leftover boned chicken pieces while making the soup as the bones enhance the flavour.
3. You can substitute chicken with Turkey.
4. I have used Swanson’s Chicken Broth which is gluten free.
5. If you are using a whole chicken, replace stock with water while following the instructions.

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