The perfect comfort food on a chilly day and you can make it up in a short time, and fill hungry little mouths and warm those little bellies!
We want to cook the noodles on their own and then add them to the soup so you can see how big they have swollen before they are added to the broth.
To cook pasta, fill a large pot 2/3 of the way with hot tap water. Add 1 teaspoon salt to the water. Bring to a boil over high heat. Add the pasta and stir with a wooden spoon to be sure noodles don't stick to the bottom of the pot.
Always make sure there is lots of water in the pot when cooking any pasta so the pasta has room to roll around while it is cooking.
Turn the heat down, enough to maintain a boil and stir every so often to prevent noodles sticking. Do not cover the pot. After 8-10 minutes, take a piece of pasta out of the water, allow it to cool and do a test for doneness.
Bite into the pasta. If it is too hard to bite or you see a white center, it needs to cook a little longer. When it cooks all the way through it is ready and cooked el dente.
Put the pasta into a strainer. Shake out excess water and put the pot back onto a cool part of the stove.
Melt the butter in a large soup pot over medium heat. Add the onion and cook for a few minutes until tender. Add the garlic and cook one minute longer. (*see NOTE below if using an uncooked chicken breast)
Add the stock to the pot.Add the carrots, celery and ginger and chicken and bring to a boil.
Add the cooked noodles and let simmer for 5-10 minutes.
Taste and season with salt and pepper to taste.
Note: If the soup is thicken than you like, you can always add a little extra broth.
NOTE: IF YOU ARE USING A CHICKEN BREAST THAT YOU MUST COOK, add it right after the garlic and cook until no pink shows, then add the broth etc. and proceed as above.