Cold-Busting Ginger Chicken Noodle Soup

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 chicken bouillon bay leaves and white sugar into the liquid. Bring to a simmer reduce heat to medium-low and cook for 45 minutes.

Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.

Add carrot celery kohlrabi rosemary and thyme to the soup. Reduce heat to low until the vegetables begin to soften about 20 minutes.

Bring the soup to a boil. Return chopped chicken to the soup along with the egg 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.