Ingredients

• 1.5 tablespoons olive oil
• 3 large chicken breasts
• 1 large onion , diced
• 3 cloves garlic , crushed
• 13 cups water
• 2 cups white wine
• 0.75 cups fresh lemon juice
• 1 , 4 inch
• 1 tablespoon white sugar
• 4 cubess chicken bouillon
• 3 bays leaves
• 7 whole black peppercorns
• 0.75 cups peeled and sliced carrots
• 2 stalks celery , diced
• 1 kohlrabi bulb , peeled and diced
• 2.5 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 , 8 ounce
• 1 large clove garlic , minced
• 1 tablespoon grated ginger
• 1 teaspoon salt , or to taste
• 0.5 cups chopped fresh parsley

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

Nutrition per serving