ORCCA: Feed • House • Warm • Educate

• 12 (14 ounce) cans chicken broth
• 12 cups water
• 18 carrots, chopped
• 18 stalks celery, chopped
• 6 pinches ground black pepper
• 18 slices fresh ginger root
• 6 tablespoons vegetable oil
• 3 cups chopped cooked chicken breast meat
• 3 cups egg noodles

1. In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
2. Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.
3. Nutritional Information
4. Amount Per Serving Calories: 124 | Total Fat: 5.6g | Cholesterol: 22mg

Egg Noodles

• Recipe times 3

1. 1:1 egg and cups of flour
2. Mix together. Roll out. Leave to dry with a little flour underneath and sprinkled on top.