Serves
Makes 6 servings
Ingredients
- 2 chicken breasts
- 9 cups water
- 1 large onion (cut in half)
- 1 large garlic clove (cut in half)
- ½-inch piece fresh ginger (peeled and sliced)
- 2 celery stalks (chopped)
- 1 leek (chopped)
- 4 scallions (finely shredded)
- 4 ounces egg noodles
- 4 carrots (peeled and shredded)
- 1 bunch fresh cilantro
- Salt and pepper
Procedure
Put the chicken breasts and water into a stockpot and bring to a boil. Reduce the heat and simmer. Add the onion, garlic, ginger, pepper and salt. Continue to simmer for 20 minutes or until the chicken is tender and completely cooked. Remove the chicken, the halved onions and garlic. Keep the chicken aside.
Add the celery, leek and scallions to the stock. Bring the stock to a boil, then add the noodles and cook according to the package directions. Meanwhile, chop and shred the chicken, then add to the pan with the shredded carrot and continue cooking for about one minute. Season to taste with salt and pepper. Garnish with chopped fresh cilantro.
