Soothing Ginger Chicken Noodle Soup Recipe for Colds

Ingredients

• 1.5 tablespoons olive oil
• 3 large chicken breasts
• 1 large onion, diced
• 3 cloves garlic, crushed
• 13 cups water
• 2 cups white wine
• 0.75 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
• 0.75 cup peeled and sliced carrots
• 2 stalks celery, diced
• 1 kohlrabi bulb, peeled and diced
• 2.5 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
• 0.5 cup chopped fresh parsley

Instructions

1. In a large pot, heat olive oil over medium heat. Add chicken, onion, and crushed garlic; cook until chicken browns and onion becomes translucent, approximately 5 minutes. Pour water, wine, and lemon juice over the chicken mixture; incorporate sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then lower heat to medium-low and cook for 45 minutes.
2. Discard the garlic cloves. Transfer the chicken to a cutting board and chop into bite-sized pieces.
3. Introduce carrots, celery, kohlrabi, rosemary, and thyme to the pot. Lower the heat to low and cook until vegetables soften, about 20 minutes.
4. Bring the soup to a boil. Return the chopped chicken to the pot, along with egg noodles, minced garlic, and grated ginger. Remove from heat and let sit until the noodles soften, around 10 minutes. Season with salt and garnish with fresh parsley.

Nutrition

• Calories: 315 kcal
• Fat Content: 6 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 949 mg
• Protein Content: 22 g
• Cholesterol Content: 68 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g