a hot addition to a traditional soup. Chicken breasts are used here for simplicity; generally, I make this with a whole chicken and let it boil for an hour, remove the meat, and then let the bones cook for another hour on their own.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 949 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Really good… used thighs instead and was impatient so I sauteed the veggies, chicken and spices in my IP for five minutes, added all other ingredients and set it on high for 20 min with a quick release. Added egg noodles and let it simmer until they were done, about seven minutes. Great recipe!!!
definatly will make again. It was excellent .
I just made this and it was great and so healthy. I loved the addition of fresh ginger. Thank you for sharing this recipe.
It’s wonderful ?? soup. Followed the directions.
Yum
Great flavors!
Awesome!!!!!! I let it simmer longer for that texture I wanted. It tasted so delicious.
Made if for my sick son. It’s delicious. The recipe ask for maybe a bit much lemon juice as it was a tiny bit too sour. Also prep time with all the fresh ingredients and herbs took much longer than it shows. The prep pretty much took me close to an hour. It is however worth it
I have made this several times and like this version of it best: cut the lemon juice in half, use chicken broth vs. the water/bouillon combo. I omit the kohlrabi just b/c I usually don’t have one. It really works to help with a cold but great any time!
This soup was very good. Of course as we all know, changes were made. I used chicken stock instead of water n chicken cubes. Added some Worcestershire sauce, added rashes, and didn’t add sugar. I also put in quite a few chicken necks n bone in thighs with some chicken tenders instead of breasts. I used butter for browning instead of oil. I chopped the garlic up and left it in the pot with chopped onions in the beginning with the chicken browning for flavor. Added salt half way through, pulled out the meat, cut it up and put it all back in while discarding the thigh bones. Left the necks in for flavor/ hubby likes to suck the meat out of them. Added little more salt towards the end after tasting. I used half a cup of lemon juice. Put carrots, parsley in as well. Left the whole pot high simmering for about three hours to blend all the flavors. Definitely could smell/ taste the ginger but we like ginger so it was fine by us. Used a enamel cast iron Dutch oven for cooking. Very pleased with its turn out. Also CAST IRON IS THE WAY TO GO ??
Knock out!
Absolutely delicious!!! I added a little Cajun seasoning and jalapeños to kick up the spice
Was really looking forward to eating this soup. I followed the recipe and it was overwhelmed with sour. I think the wine snd lemon was a mistake. The ginger disappeared, in fact everything disappeared in the sour taste. Very disappointing! Wish there was a way to salvage it.
My first attempt at homemade chicken soup and it was a HIT. Thanks for the recipie! I used 4 split chicken breasts and removed the skin and bones after simmering for a while, and then shredded and chopped the meat before adding back to the pot. I wonder how this affects thr nutritional info since I’m logging everything that goes down the hatch. Also wonder what the serving size actually is..1, 2 or 3 cups…
Wonderful when you’re sick or not. Since we’re all sick in this house I thought I’d try it. Definitely worth it!
My daughter woke up sick with a cold, so I came across this recipe and decided to give it a go after reading the reviews. I do agree with folks that said it was too lemony. I used chicken broth instead of water and bullion. Also, I used 4 skinless chicken thighs instead of the breasts, and returned the bones to simmer along with the veggies. I used white rice instead of noodles. My husband would not eat it (and he is not a picky eater normally), but my daughter LOVED it. I will definitely make this again, but I will cut the fresh lemon juice to 1/4 cup.
Great soup, and it really is good when you’re sick. My favorite way to make it is to use a whole chicken and make fresh broth, but I’ve also used chicken breast and chicken base or canned broth and it still comes out good. I always substitute radishes for the kohlrabi because I can never find that at the store, and I cut down the broth to about 10 cups because I just prefer less broth. Last time I made it, I didn’t have fresh ginger or herbs (used powdered and dried) or peppercorns (used ground black pepper) or egg noodles (used macaroni). It wasn’t as good as usual without the fresh ingredients, but still good. A definite keeper I’ll make again and again.
Great recipe as we love ginger! I will make this again but next time will reduce the amount of lemon juice – it was a bit overpowering. Also the kohlrabi did not add any value – I will skip this next time too. They are too hard to peal off the outer shell – plan to double check the nutritional value to see if this is worth the effort. I also did not brown the chicken breasts, remove them & put them back in – this seemed like a waste of time & effort. I usually use thighs as they have more flavor – simply baked them in the oven while I chopped & mixed everything else – I added the chicken before the carrots, celery, etc. Looking forward to this soup warmed up again tonight!
It was just good. I would make it again.
Loved it! Definitely will make it again. Was great for my husband who had strep throat and great for my cold!
Rosemary, thyme and cinnamon should never been a part of this. I have made many recipes from this website with great success and this id the first time that I have made a negative comment.