Fresh ginger root gives extra zest to this otherwise standard chicken noodle recipe. This soup can be prepared in less than a half hour, and is great comfort food, especially during cold season.
| Prep Time: | 20m |
| Cook Time: | 25m |
| Ready in: | 45m |
| Yield: | 4 servings |
| Ingredients | |
| 2 (14 ounce) cans chicken broth 2 cups water 3 carrots, chopped 3 stalks celery, chopped 1 pinch ground black pepper 3 slices fresh ginger root 1 tablespoon vegetable oil 1/2 cup chopped cooked chicken breast meat 1/2 cup egg noodles | |
- In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
- Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.
| Nutrition Information Servings Per Recipe: 4 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 135 cal | Total Fat: | 6.7 g | Cholesterol: | 18 mg | |||
| Sodium: | 884 mg | Carbohydrates: | 11.2 g | Fiber: | 2.4 g | |||
| Protein: | 7.9 g | |||||||
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