By Devi Poojari
Loaded with veggies, chicken and noodles, this soup recipe is ideal to feed a crowd and packs a spicy punch.
250 grams chicken thighs 3 cups chicken stock 1 cup mushrooms, sliced 2 carrots, sliced 1 zucchini, sliced 1 bay leaf 1 onion, chopped 6 cloves garlic, minced 1 teaspoon chilli flakes 1 leek, chopped 2 tablespoons chilli paste 2 sprigs thyme 2 sprigs rosemary ¼ cup noodles/Pasta of choice 2 tablespoons vegetable oil Salt to taste
Heat some oil in a large cooking pot and add the minced garlic and onion.
Sauté for a couple of minutes and add the bay leaf, followed by chopped leeks.
Season with a pinch of salt and cook the leeks until they are wilted.
Add the carrots and zucchini and continue to sauté everything for about 4-5 minutes, until the vegetables are softened.
Add both sprigs of rosemary and one sprig of thyme as is to the pot and mix well.
Add the chilli paste and chilli flakes and mix well. Pour in the chicken broth and season with salt and pepper.
Gently place deboned and skinned chicken thighs in the soup and allow it to cook completely.
Halfway through the cooking, remove the chicken once they are tender and cooked through and shred with a couple of forks.
Add the shredded chicken back to the pot followed by any small pasta or rice noodles.
Meanwhile, heat some oil in a sauté pan and fry the mushrooms and thyme until they have shrivelled and condensed in quantity.
Add the cooked mushrooms to the soup and check for seasoning.
Allow to simmer until the noodles or pasta have cooked through and serve warm.
Note: You can also make a big batch of this and freeze it for up to 30 days.
Image Credit: delish.com