Ginger chicken noodle soup

[bafooz]

It occurred to me last night that I don't make enough soup - and I invariably wind up with tons of left over veggies from making other recipes that either get thrown away or rot in the veggie drawer until I remember them. And soups are great for using up random veggies.

I used too many egg noodles - next time, I'll up the amount of broth, decrease the amount of noodles, and up the spices. But it's a nice basic recipe to play with & very nummy, both straight out of the crock pot & for leftovers.




Ginger Chicken Noodle Soup

Ingredients

1. 2 boneless, skinless chicken breasts
2. 1 small piece of fresh ginger, grated finely
3. 2 medium carrots, grated coarsely
4. 1 rib celery, chopped
5. small handful of fresh basil, chopped
6. red pepper flakes, to taste
7. ground pepper, to taste
8. 2 cans chicken broth
9. 15 oz. water
10. 2 handfuls wide egg noodles
11. minced garlic, to taste

Directions

1. Cut chicken into small pieces; put everything but the egg noodles into a crockpot.
2. Cook on high for 2 to 3 hours
3. Stir in noodles and cook for another 5-8 minutes, or until noodles are tender.

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