This ginger chicken noodle soup is one you may want to try if you're fighting a cold. It's also made with kohlrabi which adds to the peppery flavor.
Preparation Time
30 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 55 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 until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
Step 2
Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
Step 3
Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
Step 4
Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and 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
