Kittencal'S Chicken Noodle Soup

• 2 -3 tablespoons vegetable oil
• 1 large onion, chopped
• 2 -3 tablespoons fresh minced garlic
• 1 teaspoon fresh minced ginger (can use a bit more)
• 3 carrots, peeled and finely diced
• 1 large celery rib, diced
• 4 (14 ounce) cans good-quality condensed chicken broth, undiluted
• 3 cups water
• 1 tablespoon oxo chicken bouillon powder (or use 1 small package) (optional)
• 3 cups cooked chicken breasts, chopped
• 4 cups wide cooked egg noodles (or use as much as desired)
• fresh ground black pepper (use lots black pepper!)
• 1 pinch cayenne pepper (or to taste)
• salt (and to taste) (optional)

1. In a large Dutch oven or pot heat oil over medium heat.
2. Add in onions, garlic, ginger, carrots and celery; cook stirring for about 3 minutes.
3. Add in canned broth, water and bouillon powder (if using) bring to a boil over medium-high heat.
4. Reduce heat to low, cover and simmer until veggies are tender (about 25 minutes).
5. Add in the cooked chicken breast and cooked egg noodles; simmer about 5 minutes or heated through.
6. Season with salt and lots black pepper.
7. Add in a pinch cayenne pepper if desired.

vegetable oil, onion, garlic, ginger, carrots, celery, chicken broth, water, bouillon powder, chicken breasts, wide cooked egg noodles, fresh ground black pepper, cayenne pepper, salt

Taken from www.food.com/recipe/kittencals-chicken-noodle-soup-246713 (may not work)