• 3 quarts organic, natural chicken stock
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 5 oz Matchstick carrots (half a bag)
  • Olive oil
  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • Grated ginger to taste (I use a piece about twice the size of my thumb)
  • 8 oz. medium egg noodles

Put stock in a large soup pot and bring to a boil.

While stock boils, saute the celery, carrots, and onion in olive oil. When the vegetables are done, add to the stock.

Saute the chicken in olive oil until it browns, then add to the stock. Deglaze the pan with a few ladles of stock, and cook the stock down to a syrup. (Remember, kids, the Maillard reaction is your friend!)

When the soup comes back to a boil, add the grated ginger and noodles and cook until the noodles are done, about 10 mins. Total time for the recipe should be around 30-45 minutes depending on how much you cook the vegetables and brown the chicken.

I like it served with a good dose of habanero pepper sauce (such as Sontava) ; YMMV.

This recipe is also good with fresh thyme instead of ginger (in which case I don’t usually add the habanero sauce).