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10 minutes
15 minutes
25 minutes
- 5 cups water
- 3 tablespoons chicken soup base
- 1 pound egg noodles
- 1.5 pounds boneless chicken breast cut into 1-inch cubes
- 1.5 cups frozen peas
- 1 cup chopped carrot
- 1 tablespoon ginger
- 1 teaspoon ground mustard
- 1 teaspoon garlic salt
- In a 2-quart pan, bring water and soup base to a boil for about 5 minutes. Next, add noodles, chicken, peas, carrots, ginger, mustard, and salt. Continue to boil until noodles are tender, about 10 minutes.
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