Recipe by Coulter
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
fresh lemon juice
1 (4 inch) piece
fresh ginger, peeled and thinly sliced
whole black peppercorns
peeled and sliced carrots
kohlrabi bulb, peeled and diced
2 1/2 tablespoons
1 (8 ounce) package
1 large clove
salt, or to taste
chopped fresh parsley
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!
The wine, lemon, and probably the ginger too, is just too overpowering. I couldn't taste anything else.
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.
Absolutly love this recipe. Thanks!
Awesome, Awesome, Awesome – only thing I changed was no kohlrabi and chicken broth instead of water.
This was a great tasting soup, especially when one has a cold. Every time one of my kids has a cold, I make chicken soup. Saw this one while browsing today and thought it would be a perfect cold-buster. Not only did both of my kids (sick) love it and eat multiple helpings, my husband and I (healthy) thought it was awesome too. I did scale back the ginger and garlic by not adding it at the end because I figured my daughter wouldn't appreciate it - she did say it was a little ginger strong - but I thought a bit more would have been a perfect finish. One thing I changed was I used 2/3 chicken "Better than Bullion" and 1/3 beef "Better than Bullion" because it was what I had on hand. Still was quite tasty and will make it again.
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.
This soup is awesome! My entire family loved it! I made only a few changes: did not use kohlrabi as my grocer did not carry it, used Demerara sugar in place of white sugar, and I substituted Chicken Broth for the bouillon and water. I will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Cold-Busting Ginger Chicken Noodle Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 53
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a savory, 5-star chicken noodle soup.
Watch Chef John make a simple, soothing chicken noodle soup.
This classic chicken and noodle soup is simple and so satisfying.