Keep your immune system strong with Restorative Chicken Ginger Soup.
Restorative Chicken Ginger Soup
Chicken soup is an age-old remedy for boosting the immune system during cold and flu season. This nourishing broth combines with plentiful veggies to feed both the body and the soul. Serve over a bed of quinoa, brown rice, brown rice pasta or a piece of crusty bread if desired. Use within four days or freeze.
1 tablespoon extra-virgin olive oil
1 medium yellow onion, roughly chopped
1 teaspoon sea salt, divided, plus more to taste
4 medium carrots, cut into half moons
1 cup roughly chopped rutabaga or turnip
2 cups sliced portabella or wild mushrooms
2 celery stalks, roughly chopped
3 garlic cloves, minced
1-2 tablespoons freshly grated ginger
5-6 cups chicken broth (see Basic Bone Broth recipe)
3 cups shredded organic chicken
4-5 cups baby spinach
1 medium Napa cabbage, shredded
1 bunch fresh cilantro, roughly chopped
Heat a 4-quart stockpot on medium heat and add oil. Add onion and sweat for 2 minutes, stirring frequently. Stir in 1/4 teaspoon salt. Add carrots, rutabaga another 1/4 teaspoon salt and cook for 1-2 minutes. Add mushrooms and saute for 2-3 minutes. Add celery, garlic, ginger and remaining 1/2 teaspoon salt and cook for an additional minute. Cover veggie mixture with broth, cover and bring to a gentle boil.
Reduce heat to medium low and simmer covered for 15 minutes. Then stir in chicken and simmer for 5 more minutes. Turn off heat and stir in spinach. Taste to adjust salt. Serve each bowl with 1/2 cup cabbage and 1/4 cup cilantro.
Prep time: 45 minutes
Makes: Six 1-1/2 cup servings
Copyright 2012, S. Sammartino, Original recipe, www.thymetospiceitup.com
Watch Siona Sammartino, MSN/DPD ('13), a Bastyr University dietetic intern, explain the benefits of this Restorative Chicken Ginger Soup as she shows you how to make it: