Plague-busting Ginger Chicken Noodle Soup
A couple of weeks ago I spent the weekend with some lovely ladies on a retreat at Yellowpoint Lodge. Two of the gals were raving about a chicken soup with ginger they’d had at a friend’s place and were trying to replicate. I didn’t get an actual recipe at the time, but when my husband came down with winter plague-like symptoms a few days later, I decided to experiment.
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I like using the purple cabbage and purple onion, as the colours look gorgeous with the bright orange of the carrots, but use whatever you have in your pantry. I used a ton of onion, garlic and ginger for their medicinal effects, but if you’re preparing it for company (or date night!) you might want to scale it back a little.
Here is my recipe for what turned out to be a really tasty homemade Ginger Chicken Noodle Soup. This makes about 4–6 servings, and took about 10 minutes to prep and 20–30 minutes simmering.
Ingredients
- 1 tbsp oil, butter or coconut oil
- 5 medium sized cloves garlic
- 1 thumb sized chunk of fresh ginger
- Half a large red onion
- 1 cup chopped purple cabbage
- 1 large carrot, chopped or grated (if you want it to cook faster, grate it)
- ½ tsp cracked black pepper
- ½ tsp salt
- 2 tsp chicken stock (my fav is Better Than Boullion) & 4 cups hot water
- 1 “brick” of brown-rice & millet ramen noodles (or your noodles of choice)
- Dash of Sriracha hot sauce
Equipment
- Cutting board
- Chopping knife
- Vegetable peeler
- Medium soup pot
- Stirring spoon
The Process
STEP 1: Put the pot on low heat, and melt your coconut oil/butter or add your favourite kind of cooking oil. Add diced onion, minced/chopped garlic and sautee it on medium heat for 5 minutes remembering to stir it frequently. If it’s browning too quickly or seems to be sticking you’ll need to add a bit more oil/butter and/or turn the heat down a bit.
STEP 2: Add the chopped cabbage and carrots to the mix, and stir it every couple of minutes. You want to give it a bit of head start on the cooking.
STEP 3: Add the chicken stock and hot/boiling water. I often have the kettle boiling while I do step 1 so the water is ready to go when I need it, but you can use warm tap water if need be. Make sure there’s enough water to cover all the vegetables in the pot and a bit extra so that when you add the noodles there is enough liquid for them.
STEP 4: Peel the fresh ginger with a paring knife, and then grate it using the smallest grater holes you have access to. Add grated ginger, black pepper, salt, and a dash of sriracha to the pot. Give it a little taste. You know your own capacity for hot stuff, so you do you here. Just remember, it gets hotter the longer it cooks/sits in your fridge.
STEP 5: When the soup has been cooking for about 15 minutes, add the noodles. I like to break up the brick of noodles so they are shorter pieces (easier to eat your soup-unless you’re a chopstick fan, in which case longer noodles are better). The noodles often will get squishy and fall apart if they’re cooked too long, so depending on your noodles, you want to add them once the veggies in the soup are mostly cooked and you’re closer to eating it.
STEP 6: Once the soup has simmered enough that the noodles are cooked, time to dish it up and enjoy! I generally let it cool a bit, and then leftovers go into canning jars with lids in the fridge for consumption the next day.
If you come up with any fun variations on this share them in the comments!
Enjoy!
xo Crystal
Originally published at wellthyliving.ca on December 27, 2016.
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