Traditional chicken noodle soup with Indian flavors.

Carrots, corn, celery, onions , tomatoes, chopped cilantro and a spoon of ginger garlic paste.

4 cups of chicken broth and chicken breast cut in cubes.

I am using campanalle pasta for the noodle part. You can use any pasta or noodles. Cook the noodle/pasta as per box instructions.

bay leaves, cloves, cinnamon, fennel, cumin, black pepper and cardamom

Give a quick crush to the spices to release the flavors.

Tie the crushed spices into a bundle, I have used a bounty paper towel. A clean cloth can also be used.

In the pot, add a spoon of oil, and sauté the onions, ginger garlic paste, carrots and celery.Add the chicken, tomatoes and cilantro. Sprinkle some salt to sweat the veggies and sauté until chicken changes color.

Add 4 cups of chicken broth and 2 cups of water.

Place the spice bundle in the soup. Cover and cook in low heat for at least an hour.

After an hour, remove the spice bundle.

Add the cooked noodles/pasta. Season the soup with salt and pepper.

To make the vegetarian version, replace chicken with chick peas or black beans and chicken broth with vegetable broth.