- 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
- 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
- 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.
03/29/2018
recipepes.com
Cold-Busting Ginger Chicken Noodle Soup, recipe
PT15M
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5
455 calories
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