Ingredients
- 4 scallions (finely shredded)
- 4 carrots (peeled and shredded)
- 2 chicken breasts
- 2 litres of water
- 2 celery stalks (chopped
- 1 large onion (cut in half)
- 1 large garlic clove (cut in half)
- 1.5 cm piece fresh ginger (peeled and sliced))
- 1 leek (chopped)
- 120 g egg noodles
- 1 bunch fresh cilantro
- Salt and pepper
Preparation
Step 1
Put the chicken breasts and water into a casserole and bring to a boil. Once boiling, reduce the heat and simmer.
Step 2
Add the onion, garlic, ginger, pepper and salt. Continue to simmer for 20 minutes, or until the chicken is tender and completely cooked.
Step 3
Remove the chicken, onions and garlic. Keep the chicken aside. Add the celery, leek and scallions to the stock. Bring the stock to a boil, then add the noodles and cook according to the packaging directions.
Step 4
Chop and shred the chicken, add to the pan with the shredded carrot and continue cooking for about one minute.
Step 5
Season to taste with salt and pepper, garnish with chopped fresh cilantro. Serve hot & enjoy!
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