Jean's Gingery Chicken Noodle Soup

Jean's Gingery Chicken Noodle Soup


229 people made this

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.

Jean Wu

Serves: 4 

  • 1.5 litres (6 cups) chicken stock
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 pinch freshly ground black pepper
  • 3 slices ginger
  • 1 tablespoon vegetable oil
  • 2 boneless chicken breast fillets, cooked and chopped
  • 250g Italian egg noodles

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. 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 ginger, oil and chicken. Stir and fry for about 5 minutes. Remove the ginger.
  3. Add the chicken to the stock mixture, bring back to the boil and add the noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

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