Description
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.
Ingredients
- 1 ½ tablespoons olive oil
- 3 large chicken breasts
- 1 large onion, diced
- 3 cloves garlic, crushed
- 13 cups water
- 2 cups white wine
- ¾ 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
- ¾ cup peeled and sliced carrots
- 2 stalks celery, diced
- 1 kohlrabi bulb, peeled and diced
- 2 ½ 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
- ½ cup chopped fresh parsley
Instructions
- 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.
- Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
- Add carrot
- celery
- kohlrabi
- rosemary
- and thyme to the soup. Reduce heat to low until the vegetables begin to soften
- about 20 minutes.
- 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.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 8