Mama Jean’s Homemade Chicken Noodle Soup

Flip it!

Here’s a great and easy recipe for chicken noodle soup. The ginger gives this soup a special zest! Enjoy!

This was great. I read all of the reviews and took a lot of the advice. I boiled my chicken with garlic & ginger and then used that water as my broth. I added salt, pepper, bouillon and some cilantro for flavor. I used more chicken and noodles than the recipe called for because we like a hearty soup! It was a hit!

I also added some things to this… I put some fresh rosemary and some ginger slices in a tea infuser and hung that in the pot as well. I also added three whole cloves of garlic, a small onion, some salt, and extra chicken to this. It turned out wonderful!

This was a great recipe. I do have to say that I did change some quantities and added some extra ingredients. I used 8 cups of water and 3 1/2 tsp. of chicken bouillon. I also used more chicken and more noodles, 2 cloves of garlic, 3/4 tsp. ginger, 1 tsp. dried rosemary, 1 medium onion, and 1/2 tsp. of pepper. I also didn’t saute the chicken or vegetables in oil. I just softened them up with spray oil.

Excellent! We ate all of it, for the leftovers I added boiled potatoes – made it a chicken stew instead of soup! Added to many noodles but will make again. Also added more chicken!

Sauted the chicken with carrots and onions and a big tablespoon of ginger and in a can of chicken brooth (instead of oil), added a little at a time until it evaporated. Also added fresh rosemary about a tablespoon. YUMMY!


2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles


In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.