This soup is easy and comes courtesy of Bigelow Tea.

Chicken Noodle Soup - image Bigelow Tea

Chicken Noodle Soup – image Bigelow Tea

Chicken Noodle Soup with Ginger

Ingredients:

  • 2 cups hot water
  • 3 Bigelow® Ginger Snappish Tea Bags*
  • 1 cooked, skinless, boneless chicken breast (approx. ½ pound)
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic, finely minced
  • 2 medium carrots, thinly sliced (½ cup)
  • ½ cup dried fine egg noodles
  • 1 teaspoon salt
  • Freshly ground pepper
  • ⅓ cup fresh parsley, chopped

*Alternative Bigelow Herb flavor to try – Bigelow Lemon Ginger Herb Plus Tea

Method:

Combine 2 cups of hot water and 3 Bigelow® Ginger Snappish tea bags and allow to steep for approximately 5 minutes.

Meanwhile, using 2 forks, shred the cooked chicken breast. Use one fork to anchor the chicken breast to the cutting board, while using the other fork to ‘scrape’ the chicken into shreds. This is easily achieved if you shred along the grain of the chicken breast. Alternately, you may simply cut the breast into bite-sized pieces.

In a medium saucepan or soup pot, combine the chicken broth and the tea over high heat. Add the garlic, carrots, shredded chicken and noodles. Bring to a boil, then reduce to a simmer. Simmer for approximately 7 to 10 minutes, or until carrots are tender and noodles are cooked. Add salt and pepper to taste. Add chopped parsley and adjust seasonings as necessary.

Ladle into bowls and serve hot.

Note: To make this soup ahead of time, proceed as directed but omit the noodles and the fresh parsley. Store in refrigerator for up to 2 days, or freezer for up to 2 months. When ready to serve, pour into a medium saucepan, add noodles, bring to a boil, then reduce heat and simmer until noodles are cooked and soup is heated through. Adjust seasonings, add fresh parsley and serve.

 

 

Maralyn D. Hill

Maralyn D. Hill

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

Luxury & Culinary Journalist, Speaker, Food Judge

ment’or – Inspiring culinary excellence

Blogs: Where and What in the World & Success with Writing

https://authorcentral.amazon.com

Follow me: @maralynhill

google.com/+MaralynHill831

FB: http://www.facebook.com/The.Epicurean.Explorer,,  http://www.facebook.com/Success.With.Writing

Linkedin: http://www.linkedin.com/in/maralynhill

If you would like to submit a guest post on food, wine or travel to Where and What in the World, I would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling me if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpgs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot.