Chicken soup, known for its comfort and healing properties, warms the body and spirit with White Ginseng. It has a long history, but the combination of chicken and noodles in soup is a newer development that has pleased diners over time.
Total: 1 hr 5 mins | Prep: 20 mins | Cook: 45 mins
Chicken Soup with White Ginseng Ingredients:
- 2 pounds bone-in chicken thighs
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp oliver oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 1 tsp minced fresh thyme or 1/4 tsp dried thyme
- 1 tbsp chopped fresh parsley
- 10 cups unsalted chicken broth
- 1 cup brewed White Ginseng tea (sliced to thin pieces and steeped for 10 min)
- 3 cups of egg noodles (Optional)
Instructions:
Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tbsp drippings.
Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth and brewed White Ginseng tea, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes. Meanwhile, when chicken is cool enough to handle, remove meat from the bones (discard bones). Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley. If desired, adjust seasoning with additional salt and white pepper.