Cold-Busting Ginger Chicken Noodle Soup

1 ½ tablespoons olive oil

3 large chicken breasts

1 large onion, diced

3 cloves garlic, crushed

13 cups water

2 cups white wine

¾ cup fresh lemon juice

1 (4 inch) piece fresh ginger, peeled and thinly sliced

7 whole black peppercorns

4 cubes chicken bouillon

3 bay leaves

1 tablespoon white sugar

¾ cup peeled and sliced carrots

2 stalks celery, diced

1 kohlrabi bulb, peeled and diced

2 ½ tablespoons fresh rosemary

2 tablespoons fresh thyme

1 (8 ounce) package egg noodles

1 large clove garlic, minced

1 tablespoon grated ginger

1 teaspoon salt, or to taste

½ cup chopped fresh parsley

Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.

Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.

Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.

Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.