Chicken Noodle Ramen Soup

One blustery day, around the end of the semester when meal cards run low, Tyrone Tei Ron made this for my roommate and I. I remember as a freshman in college, I was beyond impress when he poached the egg! This is my version 3+ years later...

Ingredients:

Cooked chicken breast (cubed)
3 cups chicken broth

4 celery stocks
2 yellow onions

1 pack of egg noodles
_________

2 EGGS!

A head of broccoli
2 carrots
1/3 of vinegar (optional) 
A small yellow onion
Fresh garlic pulsed (5+ cloves, according to your taste)
Fresh ginger root pulsed (according to your taste)

Directions:
 (I started with already made traditional chicken noodle soup. .. so I guess I can update this reciepe once I start from sractch)

I brought 2 cups of broth to boil, adding diced onions, ginger, garlic.  When the water began to boil I added the egg. Leaving the soup to boil until the egg was cook al gusto. Then I added the broccoli and a cup of cold chicken noodle soup leftovers.

*(My brother says if you add vinegar it will help the egg poach faster. I like the taste of vinegar but it is not necessary. )