Cold-Busting Ginger Chicken Noodle Soup

A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 315 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt, or to taste
• 1 ½ tablespoons olive oil
• ½ cup chopped fresh parsley
• 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
• ¾ cup fresh lemon juice
• 2 tablespoons fresh thyme
• 1 tablespoon grated ginger
• 2 ½ tablespoons fresh rosemary
• ¾ cup peeled and sliced carrots
• 13 cups water
• 1 kohlrabi bulb, peeled and diced
• 3 large chicken breasts
• 1 (4 inch) piece fresh ginger, peeled and thinly sliced
• 7 whole black peppercorns

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.