Chicken Noodle Broth

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I spent 10 mins trying out different names for this post. Chicken soup, Chicken noodle soup, Chicken soup for the soul (yeah, I know!), Noodle chicken broth, etc etc. Finally settled on Chicken Noodle Broth.

If you check recipes of chicken noodle broth online, you will invariably find chicken pieces added to it or atleast shredded ones. What I have here is just plain chicken broth with noodles in it, spiced up with some pepper and salt.

Wikipedia says that Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.

Its great to have when you have a cold or a bad throat. As the weather is cold these days, its great to have a hot cup of chicken broth to curl your fingers around and watch some TV.

Chicken Noodle Broth



What I Used:

Maggi Chicken Stock Packets - 2 (150 gm)
Noodles - 100gm
Water - 4 cups
Pepper powder - 3 tbsp
Coriander powder - 1 tsp (optional)
Cornflour - 1 tsp (if you want thicker consistency)
Salt - to taste

How I Made It:

1. Boil the noodles in little water, until cooked.

2. Add the water, bring to boil and then add the chicken stock powder. Mix well before it forms lumps. Add the coriander powder and cornflour also, at this stage.

3. When the raw smell of the stock powder leaves the broth, mix in the pepper, adjust salt (stock powder has added salt, so be careful!) and remove from fire.



Serve hot with bread sticks.

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