Kittencal'S Chicken Noodle Soup - cooking recipe

Ingredients

2 -3 tablespoons vegetable oil
1 large onion, chopped
2 -3 tablespoons fresh minced garlic
1 teaspoon fresh minced ginger (can use a bit more)
3 carrots, peeled and finely diced
1 large celery rib, diced
4 (14 ounce) cans good-quality condensed chicken broth, undiluted
3 cups water
1 tablespoon oxo chicken bouillon powder (or use 1 small package) (optional)
3 cups cooked chicken breasts, chopped
4 cups wide cooked egg noodles (or use as much as desired)
fresh ground black pepper (use lots black pepper!)
1 pinch cayenne pepper (or to taste)
salt (and to taste) (optional)

Preparation

In a large Dutch oven or pot heat oil over medium heat.
Add in onions, garlic, ginger, carrots and celery; cook stirring for about 3 minutes.
Add in canned broth, water and bouillon powder (if using) bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer until veggies are tender (about 25 minutes).
Add in the cooked chicken breast and cooked egg noodles; simmer about 5 minutes or heated through.
Season with salt and lots black pepper.
Add in a pinch cayenne pepper if desired.