Chicken noodle soup

Recently I bought this cookery book, "From Mama's table to mine"  by Mr. Bobby Deen in a nearby dollar store. He is the son of my beloved celebrity chef, Ms. Paula Deen. The original price was $39 but it was on sale that day and I consider myself lucky to get it for a dollar. I love the way the recipes are modified for reduced calorie consumption with added nutrition. His recipes are focused on healthy foods without changing the taste.
This is one of the best books I have ever bought and one day I tried Bobby's chicken noodle soup. My version is a little more spicy and Indianized. But for more accuracy and his ingenious tips , one must definitely buy this book. I prepared this chicken noodle soup using the ingredients I had at hand. I love the way it turned out. To my surprise my hubby too likes it very much and asked me to keep a portion for his lunch box too. I am glad that I have learned something new and good.
Try this and let me know !

Ingredients:
Chicken with bones - 1/2 lb (200 gm)
noodle - Top ramen 1 pack
chicken stock - 2 cups
olive oil - 1 tbsp
butter - 1 tbsp
bay leaf - 2
turmeric - 1/2 tsp
whole black pepper - 1 tbsp
cumin - 1 tsp
sea salt - to taste
Vegetables:
red onion - 1
green chili - 2
garlic - 5 cloves
carrot - 1 (100 gm)
celery - 2 sticks
spring onion (scallion) - 2
cilantro - handful
tomato - 1 (100 gm)

Method:
Chop the carrot, celery , onion , garlic to small cubes. (I used Vidalia onion chopper for this step).
Mince the green chilies, cilantro, green onion.  Keep them all aside.
Chop the chicken to small cubes (1 inch size). I requested the butcher to chop the chicken for soup and got it absolutely right.

Heat oil + butter in a pressure cooker (3 liter or bigger).
Add bay leaf. Then goes the onion, garlic together. Saute in medium heat for 1 minute.
Then add all the chopped vegetables.
Saute till onion turns soft. Then add the chicken pieces, minced spring onion, cilantro, green chili.
Add crushed pepper + cumin , turmeric,  salt and saute everything together for 3 more minutes.
Add finely chopped tomato.
Pour the chicken stock (store bought). Bring to a boil.
Close the lid. Put on the pressure valve.
Cook for 5 whistles and switch off.
After the pressure reduces, open the lid.
Keep the flame at low.
Break a pack of noodles and add to the boiling soup.
Cook for 3 minutes or till noodles get cooked.
Switch off.
Garnish with chopped cilantro.
Chicken noodle soup is ready !

Serving suggestion:
Makes 4 to 5 servings.
Serve along with croutons or bread.

Chicken soup (thick)

Chicken soup recipe varies from country to country and even city to city, as it is the most sought entree during cold weather. In my native place we make clear soups which are plain and simple. But in Chennai, the chicken soups are thicker and made with more spices, flour, veggies to satisfy everyone. Try this and enjoy!

Chennai chicken soup

Ingredients:
Chicken - 200 gm
(drumstick or any piece with bones. while buying whole chicken  reserve neck and some ribs for making soup or broth.)
red onion / shallot - 1/2 cup
garlic - 1 whole
butter - 2 tsp + 1 tsp
AP flour - 2 tbsp
tomato - 2
cilantro , mint - handful
cumin, fennel - 1/2 tsp each
cloves - 2
bay leaf -1
cinnamon -1 inch
turmeric powder - 1 tsp
pepper powder - as per need
cumin powder - as per need
salt - as per need

Method:
Clean and rinse the chicken. Cut the chicken into small pieces. 
Heat 2 tsp butter in a large pan. Add 2 cloves, fennel, bay leaf, cinnamon, cumin. Put the onion and peeled garlic and fry till they get tender.
In a pressure cooker vessel  put the chicken, 2 cups water, turmeric powder, chopped tomato, chopped cilantro, mint, fried onion garlic.
Pressure cook for 1 whistle, reduce flame and cook for 10 minutes. switch off.
After the pressure is gone,  open the lid. Take out the chicken pieces and mash the other ingredients using a spoon.
In the mean time heat 1 tsp butter in the large pan and fry the 2 tbsp maida (AP flour) for few seconds. Pour the cooked chicken along with all the soup to the soup pan. Add 3 cups of water.
Add required salt, pepper powder, cumin powder. Bring it to a boil. Switch off or keep warm till served. Chicken soup is ready!

Note:
Serve along with main course or appetizer.
Makes 5 servings.
Sometimes I add 1 knorr soup cube to thicken the soup, instead of flour. Both tastes good.
Instead of pepper powder,  grind 1 tbsp black pepper, 1 tsp sea salt  and  1 tsp cumin to add to this soup.
If needed garnish with freshly chopped spring onion or cilantro.