Ingredients
- 5 cups water
- 3 tablespoons chicken soup base
- 1 pound egg noodles
- 1 ½ pounds boneless chicken breast cut into 1-inch cubes
- 1 ½ cups frozen peas
- 1 cup chopped carrot
- 1 tablespoon ginger
- 1 teaspoon ground mustard
- 1 teaspoon garlic salt
Why This Dish Is Worth Trying
This soup is comforting and easy to make, perfect for busy days or when you need something warm and nourishing. It uses simple ingredients that come together quickly, making it a go-to meal for any occasion.
Cooking Advice
- Use bone-in chicken for richer flavor.
- Add fresh herbs like parsley or thyme for extra aroma.
- Simmer gently to keep the chicken tender and the broth clear.
- Add fresh herbs like parsley or thyme for extra aroma.
- Simmer gently to keep the chicken tender and the broth clear.
Directions
Pour the water and soup base into a 2-quart pot and bring it to a boil—it should take about 5 minutes. Once it's boiling, toss in the noodles. Then add the chicken, peas, and carrots to the pot. Stir in the ginger, mustard, and a pinch of salt. Let everything cook together until the noodles are nice and tender, which usually takes around 10 minutes. Give it a taste and adjust the seasoning if you need to, then it’s ready to enjoy!
Serving Options
Serve the soup with crusty bread or a light salad for a complete meal. A sprinkle of grated Parmesan or a squeeze of lemon can brighten up the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. The soup can also be frozen for up to two months—just thaw and reheat gently before serving.
