It’s definitely a soup kinda day here in Southern California, as I imagine it is most everywhere today. A big bowl of my Ginger Chicken Noodle Soup made with a whole chicken is not only hardy enough to keep you warm on the inside, but it makes a big batch — to keep you cozy for days to come.
It starts with a whole chicken that I boil with some celery and a knob of ginger. The broth gets infused with warming notes from the ginger, yet still stays true to that chicken flavor we all know and love. After removing the chicken, I run a strainer through the broth to remove any brown bits or remaining vegetables. This yellow-hued liquid is then infused with more ginger, carrots and celery — before I add back in the shredded chicken off the bone. Wide egg noodles are my pasta of choice because they are grand enough to hold up to the large hunks of chicken and bubbling broth. Ladle into bowls and enjoy today, tomorrow and possibly the next. This soup will make you feel whole again.
1 bunch celery, divided
4 inch piece of ginger, peeled and cut in half
1 whole chicken, about 4 pounds
2 large carrots, peeled and sliced
1/4 cup soy sauce
2 1/2 cups wide dried egg noodles
salt and pepper
- In a large pot or Dutch oven over medium heat, add 5 stalks celery and half of ginger. Add chicken and fill with water to cover.
- Add 1 tablespoon salt and 8 grinds of fresh black pepper. Cover pot with lid ajar and simmer for 50 minutes.
- Remove lid and chicken from pot. Run a fine strainer through broth to remove celery and ginger, as well as any brown bits from chicken. Keep broth simmering over low heat.
- Slice 3 stalks of celery and add to broth, along with carrots and remaining ginger. Cook for 5 minutes, while you shred chicken off bones and skin. Add soy sauce and stir.
- Add shredded chicken back into broth and egg noodles. Boil for 9 minutes over medium-high heat until al dente.
- Ladle into bowls. Enjoy!