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I dedicate this blog post to my friend Alexandra, who was doubly unfortunate this week: First, she got sick. Second, she lives in Iowa, which is way too far for me to bring soup over.
Saute crushed garlic, ginger powder (I was out of fresh ginger), diced onions, and chopped carrots in a little olive oil. Add a dash of white wine. Pour in chicken stock and bring to a boil. Cook for 20 minutes, then add in shredded cooked chicken and frozen peas. Cook for an additional 10 minutes.
In a separate pot, cook medium egg noodles according to package directions. Always cook your noodles separately and for the lower amount of time listed. My package said boil for 5 to 7 minutes, so I set the timer for 5 minutes. Always choose the shorter time if you’ll be adding your noodles into soup or cooking them again in a casserole.
Put noodles in bowl, ladle soup over, and eat.
I’m calling this Version 1 since it’s the first chicken soup recipe I’m posting. Other variations to follow eventually.