Chicken Noodle Soup

• 1 None skin-on chicken breast on the bone (about 1lb)
• 1/2 in piece fresh root ginger, peeled and thinly sliced
• 2 cloves garlic, peeled and thinly sliced
• 2 None onions, peeled
• 2 stalks lemon grass, halved lengthways, flattened with the back of a knife
• 1 None small red chili, cut into rings
• 4 None tomatoes, cross carved in the bottom of each
• 8 oz rice noodles
• 1/2 lb carrots, peeled, halved lengthways and sliced
• 2 tbsp oil
• 1/2 cup scallions, sliced

1. Place the chicken, ginger, garlic, onions, lemon grass, chili, tomatoes and 5 1/4 cups water in a saucepan. Season with salt and black pepper, cover and bring to a boil. Simmer over a low heat for 30-40 mins, until the chicken is tender.
2. Cook the noodles in boiling salted water according to the package instructions. Drain and refresh with cold water.
3. Remove the chicken from the soup, remove the skin, then remove the meat from the bone and roughly shred with 2 forks. Pour the soup through a colander into a clean saucepan and boil again. Add the carrots and simmer for 6 mins.
4. Meanwhile, heat the oil in a frying pan and fry the chicken, turning, until browned. Add the chicken, noodles and scallions to the soup and warm through.

skinon chicken, fresh root ginger, garlic, onions, lemon grass, red chili, tomatoes, rice noodles, carrots, oil, scallions

Taken from recipes-plus.com/api/v2.0/recipes/19457 (may not work)