Plenty of ginger and kohlrabi are spicy additions to a classic soup.
Preparation Time
30 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 45 mins
Calories
315 Calories
Recipe Instructions
Step 1
Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
Step 2
Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
Step 3
Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
Step 4
Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Ingredients
1 tablespoon white sugar
1 teaspoon salt, or to taste
1 large onion, diced
2 stalks celery, diced
4 cubes chicken bouillon
3 bay leaves
2 cups white wine
1 (8 ounce) package egg noodles
1 large clove garlic, minced
3 cloves garlic, crushed
2 tablespoons fresh thyme
1 tablespoon grated ginger
13 cups water
1 kohlrabi bulb, peeled and diced
3 large chicken breasts
1 (4 inch) piece fresh ginger, peeled and thinly sliced
