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 Recipe Is So Good
This soup is comforting and perfect for busy days. It comes together quickly with simple ingredients. The flavors are light but satisfying, making it great for any season.
Best Cooking Tips
- Use bone-in chicken for richer flavor.
- Add vegetables like carrots and celery for extra nutrition.
- Simmer gently to keep the chicken tender and juicy.
- Add vegetables like carrots and celery for extra nutrition.
- Simmer gently to keep the chicken tender and juicy.
Directions
Pour the water and soup base into a medium-sized pot and bring it to a boil, which should take about five minutes. Once it's bubbling, toss in the noodles. Then add the chicken, peas, and carrots to the pot. Sprinkle in the ginger, mustard, and a pinch of salt to taste. Let everything cook together until the noodles are nice and tender, which usually takes around 10 minutes. Give it a quick stir now and then to make sure nothing sticks to the bottom. When the noodles are soft and the chicken is heated through, your soup is ready to enjoy!
Serving Style Ideas
Serve with crusty bread or crackers for a cozy meal. A sprinkle of fresh herbs like parsley or thyme brightens the taste. It also pairs well with a simple green salad.
Food Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the soup smooth. You can also freeze it for up to 2 months; thaw overnight before warming.
