Simple Chicken & Egg Noodle Soup

• 1 tablespoon vegetable oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 18 teaspoon cayenne pepper
• 12 teaspoon powdered ginger
• 1 cup shredded cooked chicken (leftover from a deli rotisserie)
• 4 cups chicken broth
• 6 ounces extra wide egg noodles
• 3 green onions, chopped

1. Heat oil in soup pot over medium-high heat.
2. Add onion and cook 3-4 minutes.
3. Add garlic and cook another 1-2 minutes.
4. Add cayenne, ginger & chicken to pot, stir to mix.
5. Add chicken broth, bring to a boil and reduce heat and let simmer for 20 minutes.
6. Meanwhile, cook the egg noodles 2 minutes less than package states.
7. Taste soup.
8. If you would like it spicier, add another 1/8 teaspoon of cayenne, or to taste.
9. Divide noodles in 4 bowls and pour soup on top.
10. Garnish with green onions.
11. Tip: If not eating all the soup now, store noodles and soup separately or else they will expand and absorb all the liquid.

vegetable oil, onion, garlic, cayenne pepper, powdered ginger, chicken, chicken broth, extra wide egg noodles, green onions

Taken from www.food.com/recipe/simple-chicken-egg-noodle-soup-351993 (may not work)