Cold-Busting Ginger Chicken Noodle Soup

Cold-Busting Ginger Chicken Noodle Soup

24
Coulter 36

"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

1 h 45 m servings 315 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 949 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

24
  1. 26 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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...

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 in...

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

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 C...

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 necessi...