Simple Chicken & Egg Noodle Soup

Easy recipe, modified from one I saw in a Penzey's catalog. Good way to use up leftover chicken, or that forgotten bag of egg noodles.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  small onion, minced
• 2  garlic cloves, minced
• 1⁄8 teaspoon cayenne pepper
• 1⁄2 teaspoon powdered ginger
• 1  cup  shredded  cooked chicken (leftover from a deli rotisserie)
• 4  cups chicken broth
• 6  ounces  extra  wide egg noodles
• 3  green onions, chopped

Directions

1. Heat oil in soup pot over medium-high heat. Add onion and cook 3-4 minutes. Add garlic and cook another 1-2 minutes. Add cayenne, ginger & chicken to pot, stir to mix.
2. Add chicken broth, bring to a boil and reduce heat and let simmer for 20 minutes.
3. Meanwhile, cook the egg noodles 2 minutes less than package states.
4. Taste soup. If you would like it spicier, add another 1/8 teaspoon of cayenne, or to taste.
5. Divide noodles in 4 bowls and pour soup on top. Garnish with green onions.
6. Tip: If not eating all the soup now, store noodles and soup separately or else they will expand and absorb all the liquid.