Ingredients
1 large chicken breast
Olive oil
1 onion, chopped
4 celery stalks, chopped
4 large carrots, chopped
4 cloves of garlic, minced
6 cups chicken broth
Grated ginger (from about a 2 inch piece of fresh ginger)
1/4 cup parsley
1/4 cup chives
Juice from one lemon
2 cups of noodles, whatever kind you like, but I always use whole wheat fusilli
Hot sauce for serving
Directions
Cook the chicken breast in a frying pan with a little olive oil and set aside when done. Shred the chicken once it's cool enough to touch.
Meanwhile, in a large soup pot, pour in a few tablespoons of olive oil and heat on medium heat. Add the onion and let soften for a few minutes, then add the celery and the carrots. Allow the veggies to soften for about 10 minutes. (I usually start with the onion, then chop up the celery and add that, then chop the carrot and add that, so that each vegetable has time to soften). Add the garlic and cook for a few more minutes. Pour in the chicken broth and bring to a boil. [Note: You can either add the noodles now, and cook them in the soup or you can cook them separately and add them later. I prefer the latter so they don't get soggy.] Once boiling, turn the heat down to low and add the ginger and lemon juice - simmer (covered) for about 30 minutes. Remove from heat and stir in the herbs.
If you cooked the noodles separately, add some to a soup bowl and pour the soup in on top. Add hot sauce, if you like - we always use this chili garlic sauce. And make sure you bring Kleenex to the table with you!
