Simple Chicken & Egg Noodle Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Easy recipe, modified from one I saw in a Penzey's catalog. Good way to use up leftover chicken, or that forgotten bag of egg noodles. Ingredients:
1 tablespoon vegetable oil |
1 small onion, minced |
2 garlic cloves, minced |
1/8 teaspoon cayenne pepper |
1/2 teaspoon powdered ginger |
1 cup shredded cooked chicken (leftover from a deli rotisserie) |
4 cups chicken broth |
6 ounces extra wide egg noodles |
3 green onions, chopped |
Directions:
1. Heat oil in soup pot over medium-high heat. Add onion and cook 3-4 minutes. Add garlic and cook another 1-2 minutes. Add cayenne, ginger & chicken to pot, stir to mix.
2. Add chicken broth, bring to a boil and reduce heat and let simmer for 20 minutes.
3. Meanwhile, cook the egg noodles 2 minutes less than package states.
4. Taste soup. If you would like it spicier, add another 1/8 teaspoon of cayenne, or to taste.
5. Divide noodles in 4 bowls and pour soup on top. Garnish with green onions.
6. Tip: If not eating all the soup now, store noodles and soup separately or else they will expand and absorb all the liquid.
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