Look, guys, I hate to be the bearer or bad news, but in the next few months, you’re probably going to get walloped with a cold that just won’t die. You’ll pop Sudafeds like they’re tic-tacs. You’ll end up with a little raw patch under your nose from excessive tissue use. Sleeping and breathing at the same time will become a science you just can’t master. Your coworkers will shoot you withering looks and lather on the Purell as you
spew pestilence sneeze for the 498329420th time. But it’s okay, because I’m giving you a really delicious chicken noodle soup recipe that will CURE YOU when the inevitable strikes. Well, probably cure you. Maybe. I certainly believe in the healing magic of homemade chicken soup, but I’m sure the dish has its naysayers. Including Colin, I’m sure, who was not magically healed of his weird flu-thing after eating multiple bowls.
Well, whatever. Even if it doesn’t cure you, it is delicious, and you’ll at least feel good while you’re eating it. There’s a lot to love here – vegetables with a slight crunch, stock made from scratch, but my favorite thing about it is the ginger flavor, which gives the soup a light, refreshing taste. It’s the result of me mashing up two different chicken soup recipes from Real Simple, and I hope you give it a shot next time you feel the wheezes and the sneezes coming on.
Ginger chicken noodle soup (inspired by this & this)
2 lb chicken pieces (I used wings)
5-6 sprigs thyme
1-inch piece of fresh ginger, peeled and chopped
1 onion, diced
2 cloves garlic, minced
1/2 tbsp olive oil
8 cups water
2 bay leaves
2 parsnips, peeled and diced
2 carrots, peeled and diced
2 celery stalks, diced
Heat your olive oil in a large soup or stock pot. Once the oil it hot, add your onion and garlic and saute until just beginning to turn golden brown and fragrant. Add your chicken pieces – in batches, if necessary – and cook until browned, about 10 minutes per batch.
Add your water, bay leaf, salt, pepper, and bring to a boil. Tie your thyme and ginger in a little piece of cheesecloth and add that, too. Turn the heat down low and simmer for about 30 minutes.
Remove the bay leaf and little cheesecloth package and discard. Take out your chicken pieces and, once they’ve cooled, remove the meat from the bones. Discard bones, gristle and any other junk that isn’t meat. At this point, you can also add your vegetables and cook for about five minutes.
Add your reserved chicken and egg noodles and cook until noodles become soft, about 10 minutes. Serve, and be happy.