*Ingredients:
°2 cans (14 ounces) chicken broth
°2 cups of water
°3 carrots, chopped
°3 celery stalks, chopped
°1 pinch ground black pepper
°3 slices of fresh root ginger
°1 tablespoon vegetable oil
°1/2 cup chopped cooked chicken breast meat
°1/2 cup egg noodles
*Directions
In a large saucepan over medium heat, combine broth, water, carrots, celery and ground black pepper and cook. In a medium skillet over medium-high heat, combine ginger, oil and chicken. Sauté for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil then add the egg noodles. Continue cooking over medium heat for about 15 minutes until the noodles and vegetables are tender.
Enjoy !