+

Gingered Chicken Noodle Soup

Ingredients (13)

For the stock:

  • 1 (4-pound) chicken
  • 3 medium carrots, peeled and sliced
  • 2 medium yellow onions, quartered
  • 2 stalks celery, sliced
  • 1 head garlic, smashed
  • 1 (2-inch) piece fresh ginger, sliced
  • 10 sprigs thyme
  • 12 cups water

For the soup:

  • 2 medium carrots, small dice
  • 2 stalks celery, small dice
  • 1 small yellow onion, small dice
  • 1 tablespoon kosher salt
  • 1 pound dry egg noodles, broken up if long
Try Amazon Fresh
Nutritional Information
  • Calories247
  • Fat3.93g
  • Saturated fat1.07g
  • Trans fat0.04g
  • Carbs42.58g
  • Fiber2.45g
  • Sugar2.04g
  • Protein9.97g
  • Cholesterol54.43mg
  • Sodium758.65mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Gingered Chicken Noodle Soup

It’s debatable whether chicken noodle soup can cure the common cold, but it’s undeniable that it makes you feel better. The aroma of the simmering chicken, vegetables, and herbs alone will soothe anyone’s aching bones.

Have a lot of leftover roast chicken from another recipe? See our leftover chicken recipe to make soup out of it.

See also our easy chicken tortilla soup recipe, hearty ham soup recipe, or wild rice soup.

Tips for Chicken

Instructions

  1. 1Combine all ingredients for the stock in a large stockpot and bring to a boil over high heat. Reduce heat to medium low and simmer until chicken is fully cooked and meat is falling off the bone, about 1 hour.
  2. 2Remove chicken from the pot and set aside to cool; strain the stock, discarding the vegetables. When chicken is cool enough to handle, remove skin and shred the chicken into 1/2-inch-wide pieces. Discard skin and bones and reserve meat.
  3. 3Return the stock to the stockpot and add the fresh vegetables; bring to a boil. Reduce heat to medium low and simmer until vegetables are tender, about 7 minutes. Return shredded chicken to the soup.
  4. 4Bring a pot of salted water to a boil over high heat. Add egg noodles and simmer until almost completely cooked, about 4 minutes; drain noodles.
  5. 5Add cooked noodles to the soup and season with salt and freshly ground pepper.

Beverage pairing: Gustave Lorentz Pinot Blanc Réserve, France. This wine is crisp, firm, and bright, making it a nice contrast to the soft, creamy noodles and gentle stock. In addition, its citrus- and apple-tinged fruit has a hint of spice, which will harmonize nicely with the gingered broth.

Load Comments

Recommended from Chowhound

Support These Black-Owned Bars & Restaurants in Major U.S. Cities
Food Trends

Support These Black-Owned Bars & Restaurants in Major U.S. Cities

by David Watsky | Over the weekend, angst, anger, and unrest over the police killing of George Floyd reached a fever...

22 Black-Owned Culinary Businesses to Support Right Now—and Always
Food News

22 Black-Owned Culinary Businesses to Support Right Now—and Always

by Amy Schulman | Over the past week, the country has erupted in protest over the unjust murders of George Floyd, Breonna...

You Can Grow Your Own Strawberries Even If You Don't Have a Garden
Guides

You Can Grow Your Own Strawberries Even If You Don't Have a Garden

by Camryn Rabideau | Even if you don’t have a ton of space, it is possible to cultivate summer strawberries at home. Here...