| Prep time: | 20 Min |
| Cook time: | 25 Min |
| Ready in: | 45 Min |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 2 (14 ounce) cans chicken broth
* 2 cups water
* 3 carrots, chopped
* 3 stalks celery, chopped
* 1 pinch ground black pepper
* 3 slices fresh ginger root
* 1 tablespoon vegetable oil
* 1/2 cup chopped cooked chicken breast meat
* 1/2 cup egg noodles
DIRECTIONS
* 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. Saute 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.
