Spicy Chicken Soup

Michael found the basis for this soup in the current Penzey's catalog. The original recipe is here: Spicy Hot Chicken Soup

I made a few changes, so here is my version.

2 large chicken breasts, bone and skin removed, cut into chucks
2 T. olive oil
1 medium onion, minced
2 large carrots, chopped into small pieces
5 tea. minced garlic
1/3 tea. cayenne pepper
3 tea. powdered ginger
8 cups chicken broth
1/2 pound egg noodles

Heat oil in dutch oven, add chicken and saute for 5 minutes. Add minced onion and garlic and saute until the juices evaporate and the mixture begins to brown slightly. Then add the pepper and ginger and saute for 1 minute more. Add the carrots and chicken broth and simmer, covered for 45 minutes.

Uncover, bring the mixture to a hard boil, add the noodles and cook until done.

Notes: This soup has a nice kick to it, and the garlic and ginger give it Asian undertones. Very good with a side salad and some bread.