Cold-Kicking Ginger Chicken Soup

Makes 8 Servings

Ingredients:

• 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
• 3 bay leaves
•  1 tablespoon raw sugar
• 1 cup peeled and sliced carrots
• 3 stalks celery, diced
• 2 1/2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 8 ounce Thai rice noodles
• 1 large clove garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon sea salt, or to taste
• 1/2 cup chopped fresh parsley

Instructions:

1. 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, bay leaves, and sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
2. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
3. Add carrot, celery, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
4. Bring the soup to a boil. Return chopped chicken to the soup along with the rice 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. Garnish with parsley.