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February 17, 2020This is about...
Cleansing GINGER Chicken Soup!!---YUM!
Cleansing GINGER Chicken Soup!!---YUM!
IF YOU ARE NOT FAMILIAR WITH GINGER'S AMAZING HEALING POWERS, COLD AND FLU SEASON IS THE BEST TIME OF THE YEAR TO GET ACQUAINTED.And, there's no better way than with this delicious soup.
Ginger, with all of it's medicinal benefits, is a super food in its own right. Its active ingredient, gingerol, has been proven to lower the risk of infections, chronic inflammation, improve brain function---and with it, protection from Alzheimer's. Not only is it an anti-inflammatory and an anti-oxidant, but it can also calm an upset stomach, reduce nausea, lower blood sugar levels, as well as fight all of those winter maladies, i.e. the flu and the common cold. So what are we waiting for? ADDING GINGER TO OUR DIETS IS A NO BRAINER!
So, now that the middle of winter is here, add this soup to your arsenal, especially when you're feeling under the weather. A REV'D UP VERSION OF GRANDMA'S, IT COULDN'T BE EASIER TO MAKE , although it does take a few hours of simmering to prepare. Don't be put off by the large amount of ginger in the recipe. It adds a pleasant amount of heat to the broth, and mellows out as it simmers. Plus, THINK OF ALL OF THOSE MEDICINAL BONUSES---ALL THE MORE REASON TO MAKE A BATCH! Freeze portions, and it will be ready whenever you want or need it.
LESSONS Learned:
1. Get the best organic chicken you can find. It will make a huge difference in the flavor of the broth.
2. Have the butcher cut it into pieces for you.
3. You may not be able to fit all of the water in at first. My pot is just aliilte too small to fit all of the water, so I add the remaining quart or so after it has partially reduced.
4. For a clearer broth, I like to start by just adding the chicken and the water to the pot before adding the vegetables. Then, bring that to a boil first, skimming off all of the scum that rises to the top. But, if you're in a hurry, it's really not necessary. It's not as pretty, but you could start with all of the ingredients in the pot, and skim off as much as you can that way.
5. This is a great basic, brothy soup. Feel free to add cooked grains, tofu, veggies, herbs, bean sprouts or noodles.
6. If you have the time, chilling the soup in the fridge for a few hours or overnight makes easy work of removing any extra fat that will rise to the top and harden.
Cleansing GINGER CHICKEN SOUP
(inspired by Melissa Hamilton and Christopher Hirsheimer in Bon Appetit, January 2012)
Ingredients:
1 large onion, sliced
3 celery stalks, chopped
8 ounces unpeeled scrubbed ginger, cut into ½-inch-thick slices
4 garlic cloves, crushed
12 whole black peppercorns
2 teaspoons fine salt, and more to taste at the end
1 4-pound whole organic chicken, cut into 9 pieces (2 breasts, 2 legs, 2 thighs, 2 wings, 1 back), discard gizzards
1/4 teaspoon turmeric, optional
5 quarts water, filtered or spring if possible
thinly sliced scallions for garnish
Make the soup:
In a large heavy pot, at least 8 quarts, add the onion, celery, ginger, garlic, salt, peppercorns and if using, the turmeric. Lay chicken pieces on top and cover with the water. (You may not to be able to fit all of the water in at first. Just add the quart or so left after it has partially reduced.) Bring to a boil over medium-high heat, skimming off as much of the scum as you can that rises to the top.
Cover with the lid slightly ajar. Reduce the heat to low and simmer until the chicken breasts are just cooked through, about 30-35 minutes. Transfer chicken breasts to a plate, cool, cover and chill. Simmer the soup, uncovered, until broth is reduced and flavorful, about 2 ½ hours more.
Add the chilled breasts back into the pot to warm them through, about 5 minutes. Remove all the chicken from broth. When cool enough to handle, coarsely shred the meat discarding the skin and bones. Place a fine-mesh sieve over another large pot or bowl and strain the broth. You will have about 7-8 cups broth. Discard the solids in the strainer. Season to taste with extra salt.
Reheat the soup, and if desired, skimming off any extra fat. Add some shredded chicken to large soup bowls, and ladle the hot broth over. Garnish the soup with sliced scallions.
Makes 4-6 servings. YUM!
So, now that the middle of winter is here, add this soup to your arsenal, especially when you're feeling under the weather. A REV'D UP VERSION OF GRANDMA'S, IT COULDN'T BE EASIER TO MAKE , although it does take a few hours of simmering to prepare. Don't be put off by the large amount of ginger in the recipe. It adds a pleasant amount of heat to the broth, and mellows out as it simmers. Plus, THINK OF ALL OF THOSE MEDICINAL BONUSES---ALL THE MORE REASON TO MAKE A BATCH! Freeze portions, and it will be ready whenever you want or need it.
LESSONS Learned:
1. Get the best organic chicken you can find. It will make a huge difference in the flavor of the broth.
2. Have the butcher cut it into pieces for you.
3. You may not be able to fit all of the water in at first. My pot is just aliilte too small to fit all of the water, so I add the remaining quart or so after it has partially reduced.
4. For a clearer broth, I like to start by just adding the chicken and the water to the pot before adding the vegetables. Then, bring that to a boil first, skimming off all of the scum that rises to the top. But, if you're in a hurry, it's really not necessary. It's not as pretty, but you could start with all of the ingredients in the pot, and skim off as much as you can that way.
5. This is a great basic, brothy soup. Feel free to add cooked grains, tofu, veggies, herbs, bean sprouts or noodles.
6. If you have the time, chilling the soup in the fridge for a few hours or overnight makes easy work of removing any extra fat that will rise to the top and harden.
(inspired by Melissa Hamilton and Christopher Hirsheimer in Bon Appetit, January 2012)
Ingredients:
1 large onion, sliced
3 celery stalks, chopped
8 ounces unpeeled scrubbed ginger, cut into ½-inch-thick slices
4 garlic cloves, crushed
12 whole black peppercorns
2 teaspoons fine salt, and more to taste at the end
1 4-pound whole organic chicken, cut into 9 pieces (2 breasts, 2 legs, 2 thighs, 2 wings, 1 back), discard gizzards
1/4 teaspoon turmeric, optional
5 quarts water, filtered or spring if possible
thinly sliced scallions for garnish
Make the soup:
In a large heavy pot, at least 8 quarts, add the onion, celery, ginger, garlic, salt, peppercorns and if using, the turmeric. Lay chicken pieces on top and cover with the water. (You may not to be able to fit all of the water in at first. Just add the quart or so left after it has partially reduced.) Bring to a boil over medium-high heat, skimming off as much of the scum as you can that rises to the top.
Cover with the lid slightly ajar. Reduce the heat to low and simmer until the chicken breasts are just cooked through, about 30-35 minutes. Transfer chicken breasts to a plate, cool, cover and chill. Simmer the soup, uncovered, until broth is reduced and flavorful, about 2 ½ hours more.
Add the chilled breasts back into the pot to warm them through, about 5 minutes. Remove all the chicken from broth. When cool enough to handle, coarsely shred the meat discarding the skin and bones. Place a fine-mesh sieve over another large pot or bowl and strain the broth. You will have about 7-8 cups broth. Discard the solids in the strainer. Season to taste with extra salt.
Reheat the soup, and if desired, skimming off any extra fat. Add some shredded chicken to large soup bowls, and ladle the hot broth over. Garnish the soup with sliced scallions.
Makes 4-6 servings. YUM!