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| Cold-Busting Ginger Chicken Noodle Soup |
A spicy addition to a classic soup. 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.
Ingredients :
- 1 ½ tablespoons olive oil
- 3 larges chicken breasts
- 1 large onion, diced
- 3 cloves garlic, crushed
- 13 cups water
- 2 cups white wine
- ¾ 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
- ¾ cup peeled and sliced carrots
- 2 stalks celery, diced
- 1 kohlrabi bulb, peeled and diced
- 2 ½ 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
- ½ cup chopped fresh parsley
Instructions :
| Prep : 30M | Cook : 8 M | Ready in : 1H45M |
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Notes :
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