About this recipe: Fresh 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 when you're sick or on a cool, rainy day.
I am the author of this recipe. Just wanted to share with you my tweaked version. *Two 32 fl oz (2 quarts) of Organic chicken broth A bag of mini carrots - I leave them as is 1 large potato - chopped 3 stalks of celery - chopped 8 frozen chicken tenderloins (I like Tyson), cubed 1 Tbs extra virgin olive oil fresh ginger, garlic or scallion Mrs. Reame's frozen pre-cooked egg noodles or dumplings salt pepper Dutch oven* In dutch oven, add broth and let it come to a boil. Add veggies and pepper. In a separate skillet, add oil, ginger (or garlic or scallions), and salt to sautee. When chicken is cooked, add to the broth. Let broth come to a boil and add noodles. The longer it cooks, the better it tastes! - 08 Jul 2004 (Review from Allrecipes US | Canada)
I made this for my boyfriend when he was sick and took it over to his house and he and his 2 roomates had seconds (the one roomate came up from downstairs to see what smelled so good)!!! I did revise this a bit...I started by boiling a cornish hen in water w/the chopped up ginger root. While it boiled, I let the broth, water, veggies and spices simmer...I added rosemary,minced garlic, basil, alot of parsley and a touch of onion powder...it would have been REALLY bland w/o it. I took the advice of another user and proceeded to add some of the water from my boiled chicken/ginger to the mix (my boyfriend likes extra broth for his crackers)and extra noodles. I will for sure make this again...!!! - 22 Sep 2005 (Review from Allrecipes US | Canada)
This was great. I read all of the reviews and took a lot of the advice. I boiled my chicken with garlic & ginger and then used that water as my broth. I added salt, pepper, bouillon and some cilantro for flavor. I used more chicken and noodles than the recipe called for because we like a hearty soup! It was a hit! Thanks! - 28 Sep 2005 (Review from Allrecipes US | Canada)