Jean's Homemade Chicken Noodle Soup recipe

4 servings

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

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.

Saute 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.