Cold-Busting Ginger Chicken Noodle Soup
This soothing chicken noodle soup combines fresh ginger, lemon juice, aromatic herbs, and tender chicken breasts for a flavorful bowl that’s perfect for busting colds or warming up any day.
Equipment
- 1 Pressure cooker
- 1 Cutting board
- 1 Chef's knife
Ingredients
Main ingredients
- 6 tablespoons olive oil this is your base for flavor
- 3 large chicken breasts fresh or thawed
- 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
- 1 tablespoon white sugar
- 4 chicken bouillon cubes
- 3 bay leaves
- 7 whole black peppercorns
- ¾ cup carrots peeled and sliced
- 2 stalks celery diced
- 1 kohlrabi bulb peeled and diced
- 2 ½ tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 8 ounces egg noodles 1 package
- 1 large clove garlic minced
- 1 tablespoon grated ginger
- 1 teaspoon salt or to taste
- ½ cup fresh parsley chopped
Instructions
Instructions
- Heat olive oil in pressure cooker pot over medium heat. Sauté diced onion until translucent, about 5 minutes.
- Add crushed garlic and sliced ginger. Cook for about 2 minutes until fragrant.
- Place chicken breasts in pot. Add water and white wine. Bring to a boil, seal lid, and pressure cook 20 to 25 minutes.
- Quick release pressure. Remove chicken and shred with forks.
- Return shredded chicken to pot. Add lemon juice, sugar, bouillon cubes. Stir to dissolve bouillon.
- Simmer uncovered 5 minutes. Add salt as needed. Add noodles in final minutes and quick release. Add minced garlic, grated ginger, and parsley before serving.
Notes
For a non-alcoholic version, substitute water for wine. Noodles are best added at the end to avoid mushiness when storing leftovers. Feel free to use frozen shredded chicken for even faster prep.