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."
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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.
A rare, beautiful, perfect-as-is recipe. I use raw honey in place of sugar and greatly increase the amount of ginger and garlic added at the end, but those are personal preferences, not necessities.
* 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
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