Asian Chicken Noodle Soup

• 12 cups chicken broth
• 3 celery ribs (chopped)
• 5 carrots (peeled and chopped)
• 2 medium onions (chopped)
• 6 garlic cloves (chopped)
• 1 tablespoon crystallized ginger (chopped)
• 1 lb chicken breast (uncooked, diced)
• 2 tablespoons fresh basil
• 2 tablespoons fish sauce
• 1 teaspoon ground ginger
• 12 tablespoon Chinese five spice powder
• 2 teaspoons maggi seasoning
• 12 lb egg noodles
• 14 cup unsalted butter
• salt
• pepper

1. Saute on medium heat celery, onions and carrots together in butter until the onions are soft and starting to turn golden.
2. Add garlic and crystallized ginger and cook for another minute.
3. Stir in diced chicken, ground ginger, basil, and five spice.
4. Cook until chicken is just cooked and then add fish sauce, maggi, and broth.
5. Bring to a rapid boil.
6. Pour in egg noodles and cook for eight to nine minutes or until noodles are done.
7. Taste for seasoning and serve.

chicken broth, celery, carrots, onions, garlic, ginger, chicken, fresh basil, fish sauce, ground ginger, spice powder, maggi seasoning, egg noodles, unsalted butter, salt, pepper

Taken from www.food.com/recipe/asian-chicken-noodle-soup-509319 (may not work)