Healthy Dish: Restorative Chicken Ginger Soup


by KING 5 HealthLink

Posted on December 20, 2013 at 7:00 PM

Updated Friday, Dec 20 at 5:06 PM

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 4 days or freeze. 

Preparation Time: 25 minutes
Makes: Six 1½ cup servings
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 ¼ of the salt.  Add carrots, rutabaga and ¼ teaspoon more of salt and cook for 1-2 minutes.  Add mushrooms and sauté for 2-3 minutes.  Add celery, garlic, ginger and remaining 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 ½ cup cabbage and ¼ cup cilantro.  Enjoy!

Copyright 2012, S. Sammartino, Original recipe,