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Categories:
vegetable oil onion garlic cayenne pepper powdered ginger chicken chicken broth extra wide egg noodles green onions
Viewed: 57 - Published at: 6 years agoIngredients
- 1 tablespoon vegetable oil
- 1 small onion, minced
- 2 garlic cloves, minced
- 18 teaspoon cayenne pepper
- 12 teaspoon powdered ginger
- 1 cup shredded cooked chicken (leftover from a deli rotisserie)
- 4 cups chicken broth
- 6 ounces extra wide egg noodles
- 3 green onions, chopped
Method
- Heat oil in soup pot over medium-high heat.
- Add onion and cook 3-4 minutes.
- Add garlic and cook another 1-2 minutes.
- Add cayenne, ginger & chicken to pot, stir to mix.
- Add chicken broth, bring to a boil and reduce heat and let simmer for 20 minutes.
- Meanwhile, cook the egg noodles 2 minutes less than package states.
- Taste soup.
- If you would like it spicier, add another 1/8 teaspoon of cayenne, or to taste.
- Divide noodles in 4 bowls and pour soup on top.
- Garnish with green onions.
- Tip: If not eating all the soup now, store noodles and soup separately or else they will expand and absorb all the liquid.
