ANTI-INFLAMMATORY CHICKEN GINGER SOUP
Anti-Inflammatory Chicken Ginger Soup combines chicken breast with healthy vegetables, ginger, and several tasty spices including the medicinal Turmeric. This soup is filling, ultra healthy, and should be on your menu to kick off the new year.
Provided by Sue Ringsdorf
Categories Soup
Time 1h
Number Of Ingredients 15
Steps:
- In a large stock pot over medium-high heat, add olive oil, and then the chopped onion, carrots, celery, and cabbage. Cook until slightly softened, about 6-7 minutes.
- Add the garlic, ginger, and seasonings - salt, pepper, turmeric, onion powder, rosemary, and thyme. Cook for a couple of minutes, stirring constantly.
- Then add the chicken broth and bring to a boil. Season the chicken breast with salt and add it to the pot over medium heat. Cook until done, about 15 minutes. Remove chicken and set aside to cool slightly.
- Shred chicken with two forks, or add it to a standing mixer to shred. Add it back to the pot, along with the frozen peas. Continue simmering for about 10 minutes or until peas are warm.
- Check seasonings, and serve with some freshly ground black pepper.
Nutrition Facts : Calories 343 kcal, Carbohydrate 19 g, Protein 44 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 104 mg, Sodium 329 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
COLD-BUSTING GINGER CHICKEN NOODLE SOUP
A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.
Provided by Coulter
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g
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