- 4 scallions (finely shredded)
- 4 carrots (peeled and shredded)
- 2 chicken breasts
- 2 litres of water
- 2 celery stalks (chopped
- 1 large onion (cut in half)
- 1 large garlic clove (cut in half)
- 1.5 cm piece fresh ginger (peeled and sliced))
- 1 leek (chopped)
- 120 g egg noodles
- 1 bunch fresh cilantro
- Salt and pepper
Put the chicken breasts and water into a casserole and bring to a boil. Once boiling, reduce the heat and simmer.
Add the onion, garlic, ginger, pepper and salt. Continue to simmer for 20 minutes, or until the chicken is tender and completely cooked.
Remove the chicken, onions and garlic. Keep the chicken aside. Add the celery, leek and scallions to the stock. Bring the stock to a boil, then add the noodles and cook according to the packaging directions.
Chop and shred the chicken, add to the pan with the shredded carrot and continue cooking for about one minute.
Season to taste with salt and pepper, garnish with chopped fresh cilantro. Serve hot & enjoy!