Categories: Soup

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

Directions

1. 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.

2. 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.

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