15 ml vegetable oil 1 tbsp
2 carrots, thinly sliced
2 celery ribs, thinly sliced
1 onion, chopped
2 garlic cloves, minced
5 ml gingerroot, minced 1 tsp
1 chicken breast, skinless boneless
salt & pepper to taste
1 L chicken broth 4 cup
15 ml tomato paste 1 tbsp
15 ml soy sauce 1 tbsp
125 ml soup noodles 1/2 cup
125 ml snow peas, trimmed & quartered 1/2 cup
In large saucepan, heat oil over medium heat. Saute carrots, celery and onion for 5 minutes or until onion is softened. Add garlic and ginger. Saute for about 15 seconds. Stir in chicken, salt and pepper to taste, broth, tomato paste and soy sauce. Bring to boil. Reduce heat to low, cover, leaving lid ajar and simmer, stirring occasionally for about 25 minutes or until chicken is no longer pink inside.
Using tongs, transfer chicken to plate and let cool for about 5 minutes. Stir noodles into soup and bring to boil over medium high heat. Reduce heat and simmer, uncovered, stirring occasionally for 4 to 5 minutes or until noodles are tender.
Meanwhile, shred chicken, discarding bone. When noodles are cooked, return chicken to pan. Add snow peas. Add more broth if soup is too thick. Simmer for about 1 minute or until chicken is thoroughly reheated.
Serves: 4