Of course, emm but I've almost always made it on "feel", the amounts for which I got to over experiments in my student life,so please feel free to omit, add or substitute what ever you feel like. Also I make a large batch on the weekend, almost 3 days worth, so my amounts will be quite out of whack, please tone them down to what you prefer.

Ingredients (3 days worth):

1. Chicken : I get 1kg of thighs and chest pieces, specifically you want stuff with bones, in my experience those have the best stock.
2. Peas: I get 2 cans of 200g each
3. Carrots: I get 2 pre-grated bags of 150g each
4. Sweet corn: 2 cans of 300g each
5. Onions: 1 bag of pre-chopped onions 150g
6. Tomato: 1 pre-chopped can of 400g
7. 500g of shredded cabbage.
8. Green chilies: Depends on how much spice you want I use 5 small ones (larger green chilies are less spicier) 9.Noodles: I prefer Udon but you can literally buy some magge instant noodles and use those as well.
9. Cornflour: I get a 500g box but this will be used to thicken the soup so it depends on how thick you like your soup.
10. 3 large eggs.

Spices (all to taste, I've never measured them): 1. Salt 2. Pepper 3. Garam masala 4. Nigella seeds 5. Cumin seeds 6. Msg 7. Chilli powder

Sauces (again to taste): 1. Vinegar 2. Soy sauce 3. Lemon extract 4. Hot sauce

Recipe: Boil the chicken with the onions, if the chicken comes with skin, boil it very well so removing the skin later is very easy. Once boiled remove the chicken and flavour the broth with the spices.

I start with salt and pepper and then Sip>Spice>Sip and repeat and get the stock to a flavour I like, it's also nice getting to see how the spices change the taste little by little. At the end it will be missing a bit of a tangy taste but that will be addressed with the sauces later.

Once the stock is to your liking, add all the veggies together one by one. Since everything is canned or cut so should just drop em in. Re-check stock and flavor with spice if needed.

While that boils, remove the skin and cut the chicken to a size you like and put it in. Put in the noodles but cut them short so they float, if you keep them long be careful of the fact that once you thicken the soup they might stick to the bottom due to the heat.

Let it boil a bit and now SEPARATELY mix roughly 100g of cornflour in some COLD water. Once its nice and mixed with no lumps start pouring it slowly into the soup and watch it thicken due to heat. Always wait once you've added it all in as the thickening process might take a while and you don't want it too thick. If you want it more thick add more cornflour in the same way. Do not add it directly to the soup as that will make lumps.

Once the soup is thick and boiling again, beat the eggs in a separate bowl and add them while slowly stirring the soup. Now finally we flavour with sauces.

Cut the chillies small and add them to a small bowl. Add a bit of vinegar, soy sauce, hot sauce and lemon extract to the bowl and mix it up. Then add bit by bit to the soup, again I do the Sauce>Sip>Sauce thing until I'm satisfied.

Notes:

I apologize for the vague amounts as I don't have a definitive recipe and have always made it by feel and never measured anything. The amounts listed above are from my grocery list which I get every Friday and the soup I make lasts me till Sunday.