Add ginger to chicken noodle soup for a spicy upgrade to a classic.
Ingredients
- ½ tablespoons olive oil: 1 piece
- chicken breasts: 3 piece
- onion: 1 piece (diced)
- garlic: 3 clove (crushed)
- water: 13 cups
- white wine: 2 cups
- lemon juice: 0.75 cup (fresh)
- ginger, peeled and: 1 piece (4 inch piece, sliced, fresh)
- white sugar: 1 Tbsp
- cubes chicken bouillon: 4 piece
- bay leaves: 3 piece
- whole black peppercorns: 7 piece
- carrots: 0.75 cup (peeled and sliced)
- stalks celery: 2 piece (diced)
- kohlrabi bulb: 1 piece (diced)
- ½ tablespoons fresh rosemary: 2 piece
- thyme: 2 Tbsp (fresh)
- egg noodles: 1 pack (8 ounce pack)
- clove garlic: 1 piece (minced)
- ginger: 1 Tbsp (grated)
- salt: 1 tsp (to taste)
- fresh parsley: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
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Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
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Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
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Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.
