Homemade Chicken Noodle Soup


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Fresh ginger root gives extra zest to this otherwise standard chicken noodle recipe. This soup can be prepared in less than a half hour, and is great comfort food, especially during cold season.

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  • 2 (14 oz.) cans chicken broth
  • 2 C. water
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 pinch ground black pepper
  • 3 slices fresh ginger root
  • 1 Tbs. vegetable oil
  • 1/2 C. chopped cooked chicken breast meat
  • 1/2 C. egg noodles

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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. Sauté 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.

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