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Jean's Gingery Chicken Noodle Soup
Recipe by:
Jean Wu
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.
Ready in 45 mins
Saved by 7 cook(s)
Ingredients
Serves: 4
- 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
Not quite right? Check out these similar recipes!
Preparation method
Prep: 20 mins | Cook: 25 mins1.
In a large stockpot over medium heat, combine the stock, carrots, celery and black pepper and bring to the boil.
2.
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.
3.
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.
Provided by:Allrecipes
Last updated:
14 Mar 2013
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