Ingredients

2 Large carrots

2 BREASTS OF CHICKEN

2 celery sticks

1 yellow onion

Fresh ginger (as much or little as you like to use. 1 piece goes a long way)

Salt & Pepper

1 32oz of chicken broth

½ of a 32oz of vegetable stock

2 cups of noodles (which ever one you prefer, I like the curly one).

Fresh parsley, or cilantro if you like that better

3 large potatoes (cut in small cubes)

DIRECTIONS

1. Season chicken breast with salt and pepper
2. Heat up oil in Dutch oven (or pot you will be using) 
3. When oil is hot, throw in chicken breast to cook and brown a little on both sides. While cooking the chicken, start cutting your veggies and set them aside. 
4. Once chicken is cooked take out of pot and set aside. Using the oil that is already in the pot and some fat from the chicken. Throw in the onions, carrots and celery. Cook until a bit tender (make sure not to overcook them. You don’t want too soft of a veggies). 
5. On another pot, start boiling water for your noodles. I personally like to cook my noodles separate so I can control more of the texture. I don’t want soggy noodles. 
6. Once veggies are cooked, pour in your chicken broth and vegetable stock, bring to a light boil. Add the potatoes at this time. Lower temperature to medium and add back the chicken. Cover pot and simmer for about 35 mins on low. 
7. Take chicken out and let it set for a few minutes so you can cut it into smaller pieces.
8. Noodles should be cooking and once ready pull out of water and set aside.
9. Once chicken has been cut, throw back in pot. Add in your fresh ginger if you are using it. Add in your fresh parsley or cilantro and add in your noodles. Let simmer for another 10mins and check for taste. Add salt if needed (you always want to add your salt at the end).