Chicken Garlic Ginger Healing Soup
photo by Elizabeth Heard Cla
- Ready In:
1 large pan!
- 2 tablespoons olive oil
- 2 tablespoons fresh garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon ginger paste (optional)
- 1 teaspoon cayenne pepper
- salt, to taste
- pepper, to taste
- 1 large sweet onion, Finely diced
- 2 lbs boneless skinless chicken breasts, cut into pieces
- 1⁄2 cup fresh carrot, sliced
- 32 ounces chicken broth, organic
- 6 -8 cups water, depending on preference
- 1 cup fresh spinach
- Heat olive oil in a large pan.
- Add fresh garlic, fresh ginger, and onion.
- Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
- Add the chicken broth, water, chicken, and carrots.
- Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
- Add spinach and let cook for 5 minutes just before serving.
- Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
***** FIVE STARS! Since I am cooking for my husband and me and three preschoolers, I tweaked it a little but not very significantly, and it is now faster to make, too. I used: 1 c brown Basmati rice 1 very large onion, chopped 4 hefty carrots, washed and grated 1 cup of brown Basmati rice 3 large zucchini, grated 2 cartons of Kirkland organic chicken broth (1 qt each) 4 cubes of Dorset garlic 4 cubes of Dorset ginger 1 can of of Kirkland Premium Chunk Chicken Breast (12.5 oz) - (2 cans would have been good too) pepper to taste dash of cayenne Came home from church, whipped this up and was eating an hour later with French rolls garlic toast. Everyone asked for seconds, and we have more than enough for dinner tonight. Like I said, I only tweaked to make it quickly and satisfy the palates of the children. What a great recipe this was!