Ginger and Garlic Chicken Noodle Soup

Cook’s notes: This is the “gold standard” chicken soup for sick people! The lemon juice, chili powder, and ginger give it a Thai-style flavor. It freezes and reheats well. This soup goes together quickly. You could easily cut this recipe in half and still have a lot of soup.

Make it vegetarian: Use vegetable broth and omit the chicken. Add more veggies instead.

2 Tbsp olive oil
1 tsp powdered ginger
1 onion, diced
1 green pepper, diced
1 cup baby carrots
8 oz white mushrooms, sliced (pre-sliced box is fine)
1.5 Tbsp minced garlic
8 cup chicken broth (or 8 cup water with chicken bouillon)
2 redskin potatoes, cubed
1 deli rotisserie chicken
2 cups egg noodles
1/2 bunch green onions, diced
1/4 cup lemon juice
Salt and pepper to taste
1/8 tsp chili powder (or Secret Ingredient Chili Spice Mix)

In a large soup pot with a lid, heat the oil and powdered ginger. Saute the onion, pepper, carrots, mushrooms, and garlic over medium heat until golden and tender.

Add broth or water and bouillon cubes. Stir well. Cook over medium heat until cubes dissolve. Stir in potato cubes. Cover pot and bring soup to a boil. When potatoes are tender, reduce heat and simmer 10 minutes.

Skin chicken. Take the chicken off the bone and cut into chunks. You will need 2 cups of the chicken.

Stir in the chicken and egg noodles. Cover pot and simmer until the noodles are cooked.

Stir in green onions, lemon juice, and spices. Serve hot.