My daughter Jess had a cold last week and the only food that sounded good to her was chicken noodle soup. I decided to kick up the soup's healing power and give it an Asian flair by adding fresh ginger chunks.
I like this soup because it is quick and easy to prepare, full of healthy ingredients and all my kids gobble it up!
Asian Style Chicken Noodle Soup
4 chicken breasts, cubed
2 1/2 -32 oz containers organic chicken broth
1/2 cup onions
1 stalk celery , chopped
1 carrot, chopped
1 cup potatoes, diced
Parsley, chopped fresh
1 inch piece of ginger root, minced
2-3 cloves garlic, minced
1 tsp poultry seasoning (or use fresh thyme and rosemary)
salt and pepper to taste
Saute the onions, celery, and carrots in a stock pot, until they begin to soften. Add ginger and garlic and cook until fragrant, about 1 minute. Add poultry seasoning and salt and pepper. If needed add a little more olive oil. Then add cubed chicken and cook until no longer pink on the outside, and just beginning to brown. Pour in broth and bring to a simmer. Add potatoes and desired amount of egg noodles and cook until tender. Check the salt and add more if desired. Garnish with chopped parsley.
Hope you enjoy! Have a great weekend!