Chicken Instant Noodle Soup

Servings : Serves 4

This soup is oh so yummy when you’re down with a cold and everything else tastes like cardboard.


  • 2-3 pieces of uncooked (dark) chicken pieces like thigh and drumstick (with or without their skin)
  • 1 onion, sliced
  • 1 onion, diced finely
  • 1 carrot, chopped roughly
  • 1 carrot, cubed
  • 1 small potato, cubed
  • 2 tbsp chopped parsley
  • 1 cup noodles
  • 2-3 tbsp sweet corn
  • salt/pepper to taste
  • 1/4 tsp garlic paste
  • 3-4 peppercorn
  • 1 tbsp butter


Boil the chicken pieces in a pan of about 6 cups water, along with the sliced onions, roughly chopped carrots, some parsley, garlic, peppercorn and salt. If fat gathers at the top, skim it out and discard.

In the meantime, boil and drain your noodles and immediately rinse them with cool water and set aside.

Also, boil the cubed potato until very tender and then mash in its water and set aside.

Once the chicken is tender, remove the pieces on to a cutting board and let them cool for some minutes. Strain the broth with a fine sieve and discard the ingredients (cooked carrots/onions/peppercorn n parsley). Set the broth aside. When the chicken pieces are cool, peel off the skin and discard, and then chop up the meat into bite sized cubes.

Heat the butter in a deep pan and add your onions and a dash of pepper. Fry until the onions are translucent, then add the cubed carrot, sweet corn and the chopped chicken. Stir for a bit until the butter coats all the other ingredients, then add your broth.

Boil together on medium heat until the carrots soften, then add your mashed potato, remaining parsley and the noodles. Adjust water, salt and pepper and boil for a few minutes until all the ingredients are mixed together well. Serve hot!

If you like, you can squeeze lemon directly onto the bowl of chicken noodle soup right before eating.

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