Rustic Chicken Noodle Soup

1 hour


Rustic Chicken Noodle Soup Recipe
Club Noor

by Zain Al Zayani

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1 whole fresh chicken

2 lemons (cut into thick slices)

1 bay leaf

1 small bunch of peppercorns

4 chicken or vegetable bouillon cubes

1 pkt frozen sweet corn

1 pkt  fettuccine noodles (cooked)

1 tbsp corn flour mixed in with some cold water

tsp salt

1 tsp freshly ground black pepper

Few stalks of spring onions

Lemon wedges

2 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.  

Steps Involved:

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.


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