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Ingredients
4 (14 oz) Cans chicken broth
4 Cups water
6 Carrots, chopped
6 Celery stalks, chopped
Fresh ground black pepper to taste
6 Slices fresh ginger root
2 Tablespoon vegetable oil
2 Cups chicken, cubed
1 Cup egg noodles
Instructions
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. Saut� 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.