Chicken Noodle Soup
Chicken Noodle Soup
Although this recipe is not quite like your grandmother’s version it is just as satisfying. In addition to the usual ingredients it includes a bit of diced ginger root and a splash of soy sauce. Cilantro is substituted for the parsley. With or without the ginger it is still a very satisfying soup.
1 cup diced cooked chicken
3 to 4 cups chicken stock
1 large carrot cut in slices on the bias
1 large stalk celery, cut in slices on the bias
1/2 cup diced onion
2 tablespoons diced ginger root
1 garlic clove, finely minced
1/2 tablespoon soy sauce
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
6 ounces of egg noodles
kosher salt and freshly ground black pepper
In a large pot or dutch oven heat the oil over medium high heat. Once hot add the carrot, the celery, the onion, and the ginger. Saute for about 5 minutes. Add the garlic and saute for one more minute. Add 3 cups of the chicken stock, the chicken, and the noodles. Simmer until the noodles are al dente. Add the cilantro and cook for about one more minute. Depending on the noodles you may have to add more chicken stock. I like my soup to be less stock and more noodles. If you like more stock just add some more at the end.