Chicken soup 2 cans of water 475ml carrots 3 celery 3 black pepper 1 rubbing ginger 3 slices vegetable oil 1 spoon cut chicken breast 70g egg noodles 20g.

Vegetable chicken noodle soup steps:

1 Cut carrots and celery into small pieces. Add chicken soup, water, carrots, celery and black pepper to a large pot and cook over medium heat. Add oil to another small pot, heat over medium heat, add chicken and ginger, and stir-fry until cooked. Stir-fry for about 5 minutes and pick out the ginger slices.

2 Pour the chicken into the cauldron, boil it and add the noodles. Turn to medium heat for about 15 minutes, and add noodles and vegetables until soft.