whole fresh chicken
lemons (cut into thick slices)
small bunch of peppercorns
chicken or vegetable bouillon cubes
pkt frozen sweet corn
pkt fettuccine noodles (cooked)
tbsp corn flour mixed in with some cold water
tsp freshly ground black pepper
Few stalks of spring onions
tbsp Noor Oil
Chicken soup really is good for common cold. It is not a myth – consuming chicken broth can actually help clear your sinuses and create a feeling of goodness. But I don’t make this only during the flu seasons but make it all year round because it truly is a heartwarming dish.
Fill a big pot with water and put it on medium fire.
Drop the entire chicken, thick lemon slices, bay leaf, peppercorns, Noor Oil and bouillon cubes into the water.
Cook for 1 hour, on a low flame leaving it to simmer slowly.
Once the chicken is cooked, remove it from the stock and remove the chicken skin and finely shred the chicken meat.
For the stock, skim off any excessive fat and remove the pepper corns, bay leaves and lemons.
Return the shredded chicken back to the stock pot; now add sweet corn, cooked fettuccine, corn flour, salt and pepper.
Cook for 30 minutes more.
Prior to serving, sprinkle soup with chopped spring onions and lemon wedges.