Cold-Busting Ginger Chicken Noodle Soup

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 tablespoons olive oil
• 3 large chicken breasts
• 1 large onion, diced
• 3 cloves garlic, crushed
• 13 cups water
• 2 cups white wine
• 3/4 cup fresh lemon juice
• 1 (4 inch) piece fresh ginger, peeled and thinly sliced
• 7 whole black peppercorns
• 4 cubes chicken bouillon
• 3 bay leaves
• 1 tablespoon white sugar
• 3/4 cup peeled and sliced carrots
• 2 stalks celery, diced
• 1 kohlrabi bulb, peeled and diced
• 2 1/2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 (8 ounce) package egg noodles
• 1 large clove garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon salt, or to taste
• 1/2 cup chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, carrots and kohlrabi and cook for about 10 minutes, stirring, until softened.

2. Add the crushed garlic cloves, then the chicken breasts, water, white wine, lemon juice, sliced ginger, peppercorns, bouillon cubes, bay leaves, sugar, rosemary and thyme. Bring to a boil.

3. Reduce the heat to low, cover and simmer for about 35 to 40 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

4. Transfer the chicken to a cutting board and let it rest for 5 minutes. Meanwhile, remove and discard the bay leaves and ginger slices from the pot.

5. Shred the chicken with two forks, discarding any skin or bone, and return the meat to the pot.

6. Stir in the egg noodles, minced garlic and grated ginger. Simmer for 8 to 10 minutes, until the noodles are tender.

7. Stir in the salt and chopped parsley. Taste and add more salt if needed, then serve hot.