Tried this out on the Husband for dinner last night. He isn’t usually a fan of ginger, but oh well. There is really quite a bit of ginger in it though,  it had a pretty strong taste. But it was still good! I put some hot sauce in mine to spicy it up a little, but it was good on it’s own too. I usually make my chicken noodle soup with a lot more veggies, so I would probably double the vegetables next time.

The Recipe:

• 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
• 1 tablespoon white sugar

• 3/4 cup peeled and sliced carrots
• 2 stalks celery, diced
• 2 1/2 tablespoons fresh rosemary(I used about 1 tbsp of dried rosemary)
• 2 tablespoons fresh thyme(I used about 3/4 tbsp dried thyme)
• 1 (8 ounce) package egg noodles
• 1 large clove garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon salt, or to taste

  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, 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, 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.