Ingredients: 2 tablespoons oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon ginger, minced 1 carrot, sliced 1 stalk celery, sliced 4 cups chicken broth 1 cup cooked chicken, shredded 1 cup egg noodles Salt and pepper to taste Fresh parsley for garnish (optional)

Heat oil in a pot. Sauté onion, garlic, and ginger until onion.

Put carrot and celery in. Cook until slightly soft.

Pour the chicken broth and bring to a boil.

Add cooked chicken and egg noodles

Simmer for 10 minutes or until noodles are cooked as desired.

Add salt and pepper to taste.

Serve the soup in bowls and add fresh parsley if you like.