Cold-Busting Ginger Chicken Noodle Soup

Ingredients

  • 1 (4 inch) piece fresh ginger, peeled and thinly sliced
  • 3 cloves garlic, crushed
  • ½ cup chopped fresh parsley
  • 1 teaspoon salt, or to taste
  • 1 tablespoon grated ginger
  • 1 large clove garlic, minced
  • 1 (8 ounce) package egg noodles
  • + 15 more ingredients
    • 2 tablespoons fresh thyme
    • 2 ½ tablespoons fresh rosemary
    • 1 kohlrabi bulb, peeled and diced
    • 2 stalks celery, diced
    • ¾ cup peeled and sliced carrots
    • 1 tablespoon white sugar
    • 3 bay leaves
    • 4 cubes chicken bouillon
    • 7 whole black peppercorns
    • ¾ cup fresh lemon juice
    • 2 cups white wine
    • 13 cups water
    • 1 ½ tablespoons olive oil
    • 1 large onion, diced
    • 3 large chicken breasts

1. 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, peppercor...

View full recipe at SpringPad

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