Asian Infused Chicken Noodle Soup

• 2-4 chopped carrots
• 1 chopped onion
• 2 stalks of celery
• 1 pound of ground chicken
• 1-2 garlic cloves
• Grated fresh ginger
• 6-8 cups of water or broth
• Any vegetables you like
• Pea pods, julienne
• Bean sprout
• Bokchoy ,
• Spinach
• Instant Noodles

1. Fry up the ground chicken until lightly brown
2. Add to water or broth in a stockpot
3. Fry up your onion, garlic and celery
4. Add to stockpot along with the carrots.
5. Bring to boil then simmer until carrots tender
6. Re hydrate the instant noodles
7. Into a deep individual noodle bowl, layer your prepared vegetables, add the noodles then ladle hot soup on top of the noodles and vegetables
8. Flavor to taste with fish sauce, Soya sauce, sambal oelek, sesame seed oil. My husband just loves hoisin sauce. Just let everyone flavor their own soup.
9. Garnish with fresh lime and fresh basil

carrots, onion, stalks of celery, ground chicken, garlic, fresh ginger, water, like, pea pods, sprout, noodles

Taken from www.epicurious.com/recipes/member/views/asian-infused-chicken-noodle-soup-50106519 (may not work)