Cold-Busting Ginger Chicken Noodle Soup
Plenty of ginger and kohlrabi are spicy additions to a classic soup.
In a big pot, warm up the olive oil over medium heat.
Cook in hot oil until chicken breast is browned and onions begin to become translucent, about 5 minutes.
Add chicken, onion, and crushed garlic cloves.
Pour water, white wine, and lemon juice over the chicken mixture; stir in the white sugar, sliced ginger, peppercorns from chicken bouillon, and bay leaves.
Cook for 45 minutes after bringing to a simmer and lowering the heat to medium.
The crushed garlic cloves should be removed and thrown away.
Chicken breasts should be taken out of the soup and chopped into bite-sized pieces.
To the soup, add carrot, celery, kohlrabi, rosemary, and thyme.
Turn down the heat to low and cook the vegetables for about 20 minutes.