cold-busting ginger chicken noodle soup

Ingredients

• Servings: 8
• 1 1/2 tablespoons olive oil
• 3 large chicken breasts
• 1 large onion, diced
• 3 cloves garlic, crushed
• 13 cups water
• 2 cups white
• 3/4 cup fresh lemon juice
• 1 (4 inch) piece fresh ginger, peeled and thinly sliced
• 7 whole black peppercorns
• 4 cubes chicken bouillon
• 3 bay leaves
• 1 tablespoon white sugar
• 3/4 cup peeled and sliced carrots
• 2 stalks celery, diced
• 1 kohlrabi bulb, peeled and diced
• 2 1/2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 (8 ounce) package egg noodles
• 1 large clove garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon salt, or to taste
• 1/2 cup chopped fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• 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 , 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.