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1
In a large saucepan, combine 6 cans of the chicken broth, garlic, and ginger, bring to a boil over medium-high heat, and reduce by half.
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2
Fish out ginger pieces, but leave garlic slices in the broth.
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3
While broth is reducing, fill a large saucepan 3/4 full of water, bring to a boil, add salt, if desired, and stir to dissolve.
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4
Add noodles or pasta, and cook until almost al dente, about 8 minutes, and then drain.
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5
Return the reduced broth to a boil, add the potato, and simmer for about 10 minutes.
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6
Add the carrots and onion, and simmer for 5 minutes.
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7
Add the celery, optional mushrooms, if using, chicken, and cooked pasta, return to a boil, and cook about 2 minutes.
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8
Add 1-2 additional cans of additional broth, depending on how rich and thick you like your soup or how far you want to stretch it, return to a boil, season to taste with salt and pepper, and serve immediately.
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9
We make these big batches, even though there are only two of us, and freeze the excess in 1 quart Ziploc freezer bags, so we always have lots of different homemade soups on hand.
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10
Each 1 quart bag will serve 2 quite nicely, if accompanied by some hot sourdough bread, butter, and a small salad, or serve as a nice first course.
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11
*Note: We cook big batches of chicken breasts when they are on sale, then bone them out, and freeze the cooked meat in about 1 lb packages for quick dishes or convenience when fixing dishes like this.
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12
To make, season chicken generously on both sides with seasoned salt, granulated garlic, Tony Chacheres Creole Seasoning (if you like it spicy), and pepper, and rub with olive oil.
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13
Wrap tightly in aluminum foil, place in a baking dish, and bake in a 375 degree F oven for 1 hour.
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14
Turn off oven, and allow chicken to set for 1 hour.
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15
Remove from oven, and allow to cool to room temperature without unwrapping.
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16
Remove skin and debone breasts, saving both for making stock if desired.
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17
Freeze meat in Ziploc bags, and thaw as needed.
