Cleansing Ginger Chicken Soup

gingerchickensoup

Food’s not forbidden on The Prime, but I am not particularly hungry (a good thing) so this recipe for a light soup from the January 2012 issue of Bon Appetit Magazine, with ginger, whose anti-inflammatory properties my body is sorely (pun intended!) in need of, as one of its key ingredients, is definitely on tonight’s menu.  After reading the reviews I made a few of the suggested additions and it made a really tasty soup.

Cleansing Ginger-Chicken Soup

  • 1-2 TBLS Extra Virgin Olive Oil
  • 1/2 Yellow Onion, Chopped
  • 4 Celery Stalks, Chopped
  • 3 Large Carrots, Peeled and Chopped into 1″ Pieces
  • 8 oz Unpeeled, Scrubbed Ginger, Cut into 1/2″ Pieces
  • 5 Garlic Cloves, Crushed
  • 1/2 Large Lemon (seeds removed)
  • 2-3 tsp freshly ground black pepper (or to taste)
  • 1 – 3lb Whole Organic Chicken, Cut into 7 pieces (2 Breasts, 2 Legs w/Thighs Attached, 2 Wings, 1 Back)
  • Cilantro Leaves
  1. In a large heavy pot, place chopped yellow onion, and the chicken, skin side down, in 1 to 2 TBLS Olive oil and cook long enough to brown slightly and pull the fat out of the skin.
  2. Add the garlic and continue to cook over low heat for about 5 minutes then add the celery, carrots, ginger, lemon, pepper and 5 quarts of water (preferably filtered or spring water); bring to a boil over medium-high heat. Cover with lid slightly ajar.
  3. Reduce heat to low; simmer  uncovered, until broth is fully flavored, about 2 hours.
  4. Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones.
  5. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth). Season with salt if needed.
  6. Rewarm soup.
  7. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.

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