A simple chicken and egg noodle recipe is for a soup that uses leftover chicken, store-bought egg noodles and store-bought or leftover chicken broth. The recipe also includes spices and two types of onions. It requires only five minutes of preparation time and 25 minutes of cooking time.
To prepare a simple soup using chicken and egg noodles, cooks first heat 1 tablespoon of vegetable oil in a soup pot over medium-high heat. They add one small, minced onion to the pot and cook it for three to four minutes. They then add two minced garlic cloves and cook the mixture for an additional one to two minutes. Cooks then add 1/8 teaspoon of cayenne pepper and 1/2 teaspoon of powdered ginger, followed by 1 cup of leftover chicken.
After stirring the mixture in the pot, cooks add 4 cups of chicken broth and bring the soup to a boil. After the soup boils, they then reduce the heat and simmer the soup for an additional 20 minutes. While the soup simmers, cooks boil 6 ounces of extra-wide egg noodles in a separate pot for two minutes less than the time recommended on the package. To serve the soup, cooks divide the egg noodles into four bowls. They then ladle the soup over the egg noodles and divide three chopped green onions amongst the bowls as garnish.