chef’s choice: Deliciously healthy


This rainy season warm up with some delicious, hot chicken soup. Forget the instant mix packet soup and follow the delicious recipe Executive Chef Vikram Ganpule of Hyatt Regency suggests. It will make windy days warm and all your family members and friends will ask for more.

Easily ready

"The steps look long but this soup is really easy to make and fast too — you can actually use any vegetable and in any quantity you like as per your choice. In case you do not have chicken stock, use normal water — works just as well! A hearty and filling soup for all," says Chef Ganpule.

Clear chicken and noodle soup Ingredients

Chicken stock (makes about 4.5 litres)

•Raw chicken carcasses: cut roughly 2.75 kg

•Cold water: 5.75 litres

•3 celery stalks — leaves removed washed

•1 large onion — peeled, washed and diced roughly

•2 carrots — peeled, washed and diced roughly

•4 cloves garlic — peeled, washed and crushed

•100 grams ginger (optional) peel, wash and crush

Soup (for one portion)

•Chicken stock: 200 ml

•Chicken breast without skin: 1 whole piece

•Light soya sauce: 1 table spoon

•Salt according to taste

•Black pepper powder: 1 pinch

•Pok Choy: few leaves

•Carrot: Half cut into matchstick size

•Zucchini: Half cut into matchstick size

•Cabbage: small portion shredded for noodles

•Mushrooms: Two/three pieces cut into quarters

•Bean sprouts: 1 table spoon

•Egg noodles: fresh, boiled or dry


Chicken stock

•Place the raw chicken carcasses in a large pot, and then cover with cold water. Bring to the boil, simmer and skim off the raft that rises.

•Tie the celery with string — this prevents breaking up, which helps clarify the stock.

•Add all the vegetables, ginger and the garlic to the pot, and then bring back to boil. Skim, then leave to simmer, uncovered, for at least six hours.

•Pass through a fine sieve or muslin cloth. The stock should be light amber in colour and clear. Use straight away or cool and store in the fridge for a couple of days, or freeze (but for no longer than three months).


•In a wok or a saucepan, bring chicken stock to boil and add the chicken breast.

•Simmer till chicken breast is cooked through depending on thickness of breast. This should take between 6-8 minutes.

•Keep skimming the raft that rises.

•When chicken is cooked, take it out and cut into slices or dices.

•Put the chicken back in the stock and add mushrooms.

•When mushrooms are cooked, add soya sauce.

•Now add all the vegetables and noodles, except Pok Choy and bean sprout and boil once.

•Add Pok Choy leaves and bean sprouts. Boil once till Pok Choy is cooked and serve immediately garnished with spring onions.