Cooking Time: 30 Min
- Noodles- a handful
- Chicken- 50 g
- Carrots- 1
- Potatoes- 2
- Spinach- 1 bunch
- Spring onion- 1 bunch
- Tomatoes- 2
- Ginger- 1 inch piece
- Garlic- 8 pods
- Oil- 3 tbsp
- Water- 2 cups
- Salt- to taste
Prepare a stock from the chicken by browning the chicken in 1 tbsp oil and pressure cooking it with 2 cups of water.
In another pan saute the finely chopped ginger and garlic in the remaining oil.
Now add the onions, carrots, and potatoes and cook them over a low flame covered by a lid.
When the vegetables have cooked add the tomatoes and let it soften. Now add the spinach and spring onion.
Saute till the leaves wilt. Cook the noodles as per package instructions in the meanwhile.
Add the chicken stock and chicken pieces now to the vegetables and bring the broth to a boil.
Add salt and the cooked noodles. Let the soup simmer for 5- 10 minutes till all the components blend well with each other.