chicken noodle soup

chicken noodle soupWhen it’s cold out, I LOVE making soup.  Soup has been around for thousands of years; the earliest dates back to 20,000 BC in Xianrendong Cave China.  One does not need a recipe to make soup but for those who like a bit of guidance, my chicken noodle soup is the easiest to make! I don’t know about you, but I cannot resist buying a roasted chicken from the grocery store.  It smells so good and excellent value for money.  If you have any rotisserie chicken meat leftover, shred it and use it in this chicken noodle soup.  It will shave off precious cooking time.  With a few ingredients, you can have a hot and nutritional soup on the table within 20 minutes.

serves 4

450g ground chicken or turkey
1 small onion, chopped
1-inch ginger, peeled and chopped
2 cloves garlic, chopped
1 cup diced carrot
a handful or two of egg noodles
900ml chicken broth
spring onion, chopped (optional)


In a large pot over medium heat add a splash of olive oil.  Add onion and cook until translucent.  Then add carrot and cook for 5 minutes.  Break up ground chicken and add to pot.  Stir then add ginger and garlic.  Top with chicken broth.  Bring to a boil, then reduce heat to medium and cook for 10 minutes.  Add a handful of egg noodles and cook until soft (3 to 5 minutes).

the culinary chase’s note:

I’ve made this soup many times and the last time I made it with pho broth.  Enjoy!