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
Directions
Step 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.
Step 2
Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
Step 3
Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 315 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat1g | 7% |
Cholesterol68mg | 23% |
Sodium949mg | 41% |
Total Carbohydrate33g | 12% |
Dietary Fiber3g | 12% |
Total Sugars6g | |
Protein22g | |
Vitamin C35mg | 177% |
Calcium76mg | 6% |
Iron3mg | 16% |
Potassium499mg | 11% |
*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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