Hey guys, welcome back to luveena lee kitchen. Today I’m going to cook Chicken Noodle Soup. This is the easiest chicken noodle soup and I cook this all the time.

You can check out my Youtube video below on how to make it.

There are so many ways to make chicken soup noodles out there, but this is the one that I always cycle back to.

I love to make this chicken noodle soup for a couple of reasons. Number 1, it is so easy to make and you don’t need many ingredients.

Number 2, the ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup.

I understand most of us are busy, yet we want something healthy and quick fix for the family. So, this is the recipe you need.

Alright, let’s go to the kitchen and start making one.

??Chicken Noodle Soup Recipe Tasty | Homemade Chicken Noodle Soup – Luveena Lee

Serves: 2-3


3 tbsp cooking oil

2 chicken pieces (I’m using chicken drumstick and thigh)

1 litre water

1 cinnamon stick

1 star anise

1 tbsp Maggi Homemade chicken stock

4x seafood tofu

Some bok choy

450g kway teow

Pound ingredients:

1 Shallot

4 garlic

3cm ginger

½ tsp white peppercorn

1 tsp coarse salt


  1. Pound the above ingredients. Pound until you get a coarse consistency. Set aside.
  1. Heat up a pan and add 3 tbsp cooking oil.
  1. Transfer the pounded ingredients.And cook until fragrant and slightly brown.
  1. Add in 2 chicken pieces. Cook until slightly brown on the outside.
  1. Add 1 litre water, 1 cinnamon stick and 1-star anise.
  1. To help bring out a deep and rich chicken flavour, add another 1 tbsp Maggi Homemade chicken stock.
  1. Cover and cook it for at least 30mins on medium heat.
  1. By this time, the chicken pieces are cooked, so remove from the chicken stock. Continue to cook the chicken stock on the stove.
  1. On the other pan, add some water. Because we’re going to blanch some vegetables, seafood tofu and noodles.
  1. Add in 4x seafood tofu & some bok choy. And cook both the ingredients. Once it is cooked, remove it.
  1. Today I’m using kway teow. This is about 450g kway teow.
  1. Just blanch it for 2 mins, remove and drain.
  1. Now, assemble the ingredients.
  1. Pour the soup. I prefer to sieve the soup and get a clear soup. But you do you. Whichever you like.
  1. Then garnish with some spring onion. And fried shallot.

Ta… Da… is done! I hope you’ll enjoy it!