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
PREPARATION:
In an enormous pot over medium intensity join the stock, water, carrots, celery and ground dark pepper and permit to cook. In a medium skillet over medium high intensity, join the ginger, oil and chicken. Saute for around 5 minutes and eliminate the cut ginger. Add the chicken to the stock combination, heat to the point of boiling and afterward add the egg noodles. Keep on cooking over medium intensity for around 15 minutes until noodles and vegetables are delicate.
Enjoy !
