Recipe: Egg Noodles with Chicken, Vegetables and Ginger

 

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SERVES:
4-6

INGREDIENTS:

1 12-ounce bag egg noodles
Approx. 2 cups pre-cooked, diced chicken meat
4 cups chicken stock
1 medium onion, peeled, halved and thinly sliced
3-4 small-medium carrots, peeled and cut into 1/2-inch chunks
3-4 cloves garlic, peeled and minced
2 Tbs peeled and minced fresh ginger
Approx. 3 cups small broccoli florets
Salt and pepper to taste

PROCEDURE:

Get all the vegetables ready to go, and get a large pot of water going for eventually cooking the noodles.

Then use a large pot with a splash of olive oil to saute 1 medium sliced onion cooking it until it softens up.

At that point, add your peeled and chopped carrots, 3-4 finely minced cloves of garlic and about 2 Tbs of finely minced fresh ginger, let those go for a minute and then add 4 cups of chicken stock and bring it up to a simmer.

Once the carrots have been simmering along for 3-4 minutes add the bag of egg noodles to the boiling water.

When you are just about ready to drain the cooking noodles through a colander in the sink, add 2-3 cups of broccoli florets to the simmering chicken stock and cook those until they are tender crisp.

Then add the diced cooked chicken meat and the still hot drained noodles, season with salt and pepper to taste and it is time to eat.

HINTS:

Add the cooked noodles to the individual bowls and then add the vegetables and broth to that. That way, if there are leftovers, the noodles aren't soaking up the broth and getting too soft for the next meal.

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