Take Care Of Yourself: Ginger Chicken Noodle Soup

I am back from my awesome trip to Dublin. It was a good mix of work and play, oh, and eating. We were treated to lots of delicious food and in the time I had to wander the city I found some very tasty noms from some street vendors to late night sushi bars. (I’ll get a trip recap up this weekend)

Coming back from lots of late nights, two long flights, and facing my first full week of work in a month and a half definitely slowed me down though. So, Sunday night -back in my own kitchen and longing for something healthy and homemade, I decided to make a big batch of chicken noodle soup.

I have had a love/hate relationship with chicken noodle soup. My mom is known for her recipe and as a kid it was one of my favorites; however, after years of associating chicken noodle soup with being sick it lost it’s appeal (same thing happened with 7UP which I still usually avoid).  But over the last year of rediscovering my meat eating side chicken noodle soup has made it’s way back into my heart. This recipe in particular has the comforting butteriness of traditional chicken noodle soup with the extra zing of ginger.

Ginger Chicken Noodle Soup

15 C chicken broth
3″ ginger nub, peeled and cut into thick slices
3 lbs chicken breasts or cutlets
2 bay leaves
1 large onion, peeled and sliced thin
4 garlic cloves, peeled and sliced
3 stalks celery, diced
2 C carrots, peeled and sliced
1 tsp fresh ground pepper
3 C thick wide cut egg noodles

1. In a large stock pot combine the broth and ginger and bring to a boil. Then add the chicken and bay leaves and reduce the heat to a simmer until the chicken is cooked through. Depending on the thickness of the breast or cutlet this will take 10-20 minutes (to test doneness remove a piece of meat and cut the thickets part, it should be slightly pink).
2. While the chicken is cooking heat 2 tablespoons of butter in a large staute pan over medium heat then add the onion and let soften and begin to caramelize. (7-8 minutes) Then add the garlic and celery and let the mixture cook for 3-5 more minutes until transparent.
3. Once the chicken is done remove from the broth and set aside. Remove the ginger from the broth then add the vegetable mixture and return to a simmer.
4. Let the chicken cool until you can handle with your finger then shred the chicken back into the soup. Add the noodles and let the soup continue to cook until the noodles are done then ladle the soup into bowls and serve with toasted crusty bread.

What Others Are Saying

  1. Cher Jan 20, 2012 at 3:10 pm

    This looks great. I’ll try making it.

  2. Emma Jan 22, 2012 at 5:25 pm

    Definitely give it a go and let me know how it turns out!

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