Cold-Busting Ginger Chicken Noodle Soup Recipe - Allrecipes.com
Cold-Busting Ginger Chicken Noodle Soup Recipe
  • READY IN hrs

Cold-Busting Ginger Chicken Noodle Soup

Read Reviews (8)

"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." 

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  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, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
  2. Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
  3. Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
  4. Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2012

This recipe rocks! I've had the flu for a few days now and made this recipe earlier today. It is so good, and the ginger is great for the tummy problems. I doubled the recipe and made it with a whole chicken instead of breasts, I think it gives much better flavor to the broth. Besides that, I only added more celery because I love it. Thanks for the great recipe!

 
Most Helpful Critical Review
Mar 16, 2013

Did not particularly care for the combination of ginger with thyme and rosemary. Will not make again.

 

10 Ratings

Dec 20, 2012

Awesome, Awesome, Awesome – only thing I changed was no kohlrabi and chicken broth instead of water.

 
Jan 27, 2013

Absolutly love this recipe. Thanks!

 
Mar 10, 2013

Absolutely loved this soup! I added shredded cabbage, thighs instead of breasts and four kaffir lime leaves. If I had cold symptoms, they're gone now.

 
Mar 04, 2013

As far as chicken soup goes, this is one of the best I've ever tasted. Normally I feel like chicken soup is either much too bland and watery, or way too salty. This one isn't salty at all but instead has a nice, fairly powerful ginger and rosemary flavor. The recipe as written makes a huge batch of soup. My husband and I each had a bowl for dinner, my baby had a baby-sized bowl, I froze half of the remaining batch in ice cube trays to serve my son for lunch in the future, and there is still plenty for at least a day or two of lunches for me and my husband.

 
Oct 28, 2012

I had trouble finding the kohlrabi so I substituted it with parsnips. Nevertheless, everything else was the same and it came out great! Me and my boyfriend have been battling a cold all week, it instantly brought some color back to our faces! AWESOME!!

 
Feb 17, 2013

This is a 5-star recipe as written - very comforting during a cold! I cut the recipe back to 6 servings when I made it and added a tablespoon of honey, which I thought complimented the other ingredients really nicely :)

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 949 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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