Cold-Busting Ginger Chicken Noodle Soup8 Reviews
- Prep: 30 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 45 min
“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.” - by Coulter
Original recipe yields 8 servings
- 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.
- Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
- Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
- 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.
Amount Per Serving (8 total)
- 315 cal
- 5.8 g
- 32.7 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"This recipe rocks! I've had the flu for a few days now and made this recipe earlier today. It is so good, and the ginger is great for the tummy problems. I doubled the recipe and made it with a who..." See morele chicken instead of breasts, I think it gives much better flavor to the broth. Besides that, I only added more celery because I love it. Thanks for the great recipe!"
"Awesome, Awesome, Awesome – only thing I changed was no kohlrabi and chicken broth instead of water...." See more"
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