Ingredients

• 3 -4 lbs chicken, cut into 10 pieces
• 4 stalks celery, cut into quarters
• 4 medium carrots, cut into quarters
• 2 medium onions, cut into quarters
• 4 black peppercorns
• 2 bay leaves
• 12 cups water
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup chopped onion
• 2 cups peeled and sliced carrots
• 1 cup chopped celery
• 6 cups chicken stock
• 2 boneless skinless chicken breast halves, cooked and shredded
• 2 cups cooked egg noodles
• salt
• cracked black pepper, to taste
• 1 tablespoon finely minced fresh ginger
• 1 tablespoon freshly pressed garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon cayenne pepper

Instructions

1. To make stock, rinse chicken parts in cold water.

2. Put all stock ingredients, except salt, in a large stockpot.

3. Bring to a boil, reduce heat.

4. Simmer 2 hours, skimming froth from surface occasionally.

5. Remove from heat.

6. Remove chicken pieces; discard skin.

7. Dice and save meat for soup.

8. Strain broth and discard remaining solids.

9. Season with salt to taste.

10. If making ahead, refrigerate; remove any solidified fat before using.

11. To make soup, warm 1 tbls.

12. olive oil in a large pot over medium heat.

13. Add garlic, onion, carrots, and celery.

14. Saute 3-5 minutes.

15. Add 6 cups chicken stock and stir.

16. Bring to a boil, reduce heat.

17. Cover and simmer for 30-40 minutes or until vegetables are soft.

18. Add cooked chicken and cooked noodles.

19. Simmer for 5 minutes.

20. Remove from heat.

21. Adjust seasoning with salt and pepper.

22. Combine all mojo ingredients in a small bowl and stir until blended.

23. Drizzle over hot soup.

24. Enjoy!