About this recipe:Fresh root ginger gives extra zest to this otherwise traditional chicken soup recipe. It can be prepared in less than a half hour, and is great comfort food, especially during winter.
1.5L (2 1/2 pints) chicken stock
3 carrots, chopped
3 stalks celery, chopped
1 pinch freshly ground black pepper
3 slices fresh root ginger
1 tablespoon vegetable oil
2 boneless chicken breast fillets - cooked and chopped
225g (8 oz) egg noodles
Prep:20min › Cook:25min › Ready in:45min
In a large stockpot over medium heat, combine the stock, carrots, celery and black pepper and bring to the boil.
Meanwhile, in a medium frying pan over medium high heat, combine the root ginger, oil and chicken. Sauté for about 5 minutes and remove the ginger.
Add the chicken to the stock mixture, bring back to the boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.