Cold-Busting Ginger Chicken Noodle Soup

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

• 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.