Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/7965/Chicken_Ginger_Noodle_Soup
Chicken Ginger Noodle Soup
Yield: 12 servings
Ingredients
| 2 | Tablespoons | extra virgin olive oil | |
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| 4 | medium carrots, cut into 1/8- inch slices | ||
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| 2 | leeks, (white portion only) chopped, then soak in a bowl of water and strain to remove sand | ||
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| 2 | shallots, chopped | ||
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| 3 | cloves | garlic, minced | |
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| 2 | Tablespoons | ginger, minced | |
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| 2 | Tablespoons | dried parsley | |
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| 3 | bay leaves | ||
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| 4 | quarts | (16 cups) chicken broth | |
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| 3 | cups | shredded cooked chicken | |
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| Salt, to taste | |||
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| Fresh ground black pepper | |||
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| 1 | package | (12 ounces) dried wide egg noodles, cooked following package directions | |
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| 1 | handful | fresh flat-leaf parsley, chopped | |
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Directions:
Add oil to an 8- quart soup pot and place over medium heat. Add the carrots, leeks, shallots, garlic, ginger, parsley and bay leaves. Cook and stir for about 6 to 8 minutes, or until the vegetables are softened.
Pour in the chicken broth and bring the liquid to a boil. Add the chicken, lower to a simmer and continue to simmer for a few minutes to heat through; season with salt and pepper.
Meanwhile, in a separate large pot, cook the egg noodles according to package directions.
When ready to serve, ladle the soup into bowls, add the noodles, and sprinkle with fresh chopped parsley.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/7965/Chicken_Ginger_Noodle_Soup
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