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Ginger Chicken Noodle Soup

4.6
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PREP TIME
30 min
COOKING TIME
85 min
TOTAL TIME
125 min
SERVINGS
8 servings
Soup
Ginger Chicken Noodle Soup
Ingredients
  • 1 1/2 tablespoons olive oil
  • 3 large chicken breasts
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 13 cups water
  • 2 cups white wine
  • 3/4 cup fresh lemon juice
  • 1 (4 inch) piece fresh ginger, peeled and thinly sliced
  • 1 tablespoon white sugar
  • 4 cubes chicken bouillon
  • 3 bay leaves
  • 7 whole black peppercorns
  • 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
Instructions
1
Heat a generous amount of olive oil in a substantial cooking vessel over an intermediate heat setting. Introduce chicken, sliced onion, and minced garlic cloves; cook until the chicken develops a rich brown color and the onion begins to lose its crispness, approximately 5 minutes. Introduce a mixture of water, wine, and lemon juice over the chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring the mixture to a gentle simmer, then lower the heat to a low flame and cook for 45 minutes.
2
Discard the garlic cloves and transfer the chicken to a cutting board, where it can be chopped into smaller, manageable pieces.
3
Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Lower the heat to a low setting and cook until the vegetables begin to exhibit signs of tenderization, around 20 minutes.
4
Bring the soup to a rolling boil. Return the chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and allow to sit for 10 minutes, during which time the noodles will soften. Season with salt and garnish with parsley