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

Cold-Busting Ginger Chicken Noodle Soup

Recipe by  

"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
  • PREP

    30 mins
  • COOK

    1 hr 15 mins

    1 hr 45 mins


  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.
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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
Sep 29, 2014

The wine, lemon, and probably the ginger too, is just too overpowering. I couldn't taste anything else.


26 Ratings

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.

Jan 27, 2013

Absolutly love this recipe. Thanks!

Dec 20, 2012

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

Mar 10, 2014

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.

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.

Jan 05, 2014

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!


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  • 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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