Curry Ginger Chicken Noodle Soup

• 1 cup Adam's Extracts Mirepoix (aromatic Vegetables)
• 5 cloves Garlic, Minced
• 1 cup Cooked Chicken, Roughly Chopped
• 2 Tablespoons Olive Oil
• 3 Tablespoons Curry Powder
• 4 cups Chicken Stock
• 1 Tablespoon Powdered Ginger
• 1/4 teaspoons Salt
• 1 teaspoon Pepper
• 1/4 teaspoons Cayenne Pepper
• 1 cup Uncooked Noodles

1. NOTE: When I made this, I eyeballed everything. The amounts are approximations. The salt, pepper, and cayenne are to taste and completely optional.
2. First, chop your mirepoix (carrots, onion, and celery), garlic, and chicken.
3. Heat up the olive oil in a soup pot over medium heat. Once heated, add the mirepoix and garlic. Let cook for 3-5 minutes, stirring occasionally, until slightly soft and fragrant. Add the curry powder, stir to incorporate, and let cook for another minute or so.
4. Add in the chicken, chicken stock, ginger, and other spices if desired. Give everything a good stir. Bring soup to a boil, then reduce heat to low and cover soup. Let it simmer for about 45 minutes, stirring occasionally.
5. After 45 minutes, the vegetables should be good and soft. Add in the noodles and let simmer for another 5-10 minutes until the noodles are cooked to your liking.
6. Make sure to taste the soup and add in any other seasonings you think it might need.
7. Serve and enjoy!

mirepoix, garlic, chicken, olive oil, curry, chicken, powdered ginger, ubc, pepper, ubc, noodles

Taken from tastykitchen.com/recipes/soups/curry-ginger-chicken-noodle-soup/ (may not work)