29 Jan Recipe:: Chicken Ginger Noodle Soup
One of my go-to meals that I cook in our house at least once week…. and a meal that I truly believes helps keep us well… Chicken Ginger noodle soup!
With flu season here and our little ones out and about, I feel its become more important that I get good, healthy home-cooked meals in their bellies.
This chicken ginger soup is so easy to make (seriously, one pot) and the fresh ginger taste that takes over the broth makes for an OH SO delicious soup!
Enjoy…. and here’s to staying healthy! (especially us Mommas because honestly if Momma’s under the weather, well…. Momma just can’t be under the weather! lol)
3 skinless, bone-less chicken breast
4-5 cups of water
1 tablespoon, Better that Bouillon (found on the chicken stock isle)
1/2 cup Carrots
1/2 cup celery
1 large sweet onion, diced
1 bag frozen petite peas (optional)
1/2 cup Extra Wide Egg Noodles
1 tablespoon fresh ginger, peeled and diced
Salt & Pepper to taste
In a large cooking pot, dice all veggies… carrots, celery, onions and ginger. Add chicken to the top and cover with water. Add in seasonings, salt, pepper and bouillon paste. Bring to a boil and let cook until chicken is done.
Once chicken is cooked, place on a plate, shred chicken, then set aside. while water is still boiling add in noodles and peas, give a good stir, add chicken back to pot, stir and cover for about 10 minutes on medium heat. Once noodles are fully cooked, enjoy!