Cold-Busting Ginger Chicken Noodle Soup

Prep Time:
30 mins

Cook Time:
1 hr 25 mins

Additional Time:
10 mins

Total Time:
2 hrs 5 mins

Servings:
8

Ingredients

Directions

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.

Photographer: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.

Photographer: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

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.

Photographer: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

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.

Photographer: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Cook’s Note

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.

Nutrition Facts (per serving)