Spicy Chicken Noodle Soup
To boost this soups cold fighting properties, add loads of ginger, garlic and chili pepper.
- 1,5 liters chicken stock
- 2 carrots peeled, diced
- 2 stalks celery finely chopped
- 3 spring onions chopped
- 5 ml salt
- 2 ml pepper
- 1 tablespoon grated ginger
- 3 cloves garlic crushed
- 1 chill pepper chopped
- 150 g mushrooms thinly sliced
- 50 g raw egg noodles
- 150 g cooked chicken diced
Bring stock to a boil in a large saucepan.
Add the carrots, celery, spring onions, salt, pepper, ginger, garlic and chilli pepper. Simmer, covered, for 15 minutes.
Stir in the mushrooms and noodles. Add the chicken and simmer for 10 minutes.