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Mama Jen’s Spicy Ginger Chicken Soup

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Mama Jen’s Spicy Ginger Chicken Soup
Jen Hoy
Known in some circles as “Jewish penicillin”, chicken soup is a staple for omnivorous families when a cold or flu strikes. This 5-element soup is a home remedy that works wonders when you are under the weather. The soup can easily be adapted to a vegan version by substituting veggie for chicken broth. I’ve added cayenne, garlic and ginger, all of which work synergistically to stimulate circulation and mild sweating, and help move fevers out of the body. Red onion, leeks baby bok choy, and cilantro all combine to make a delightful and healing meal.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 leek, chopped
  • 1 rib celery, chopped
  • 2 carrots, chopped
  • 1 tablespoon (about 3 cloves) garlic, finely chopped
  • 1 tablespoon tamari
  • 2 quarts chicken stock
  • 1 tablespoon fresh ginger root, finely chopped
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh or 1 teaspoon dry thyme leaves
  • 2 cups cooked chicken chunks (optional)
  • 2 cups baby bok choy, sliced very thin
  • ½ cup chopped fresh cilantro (optional)
  • 1 tablespoon scallions, chopped fine

Preparation:

Heat oil in a soup pot over medium flame.
Add the onion, leek, celery, carrots and garlic and sauté for about 5 minutes, until the onion is translucent.
Add the stock with tamari,ginger, garlic, cayenne and thyme. Bring to a boil, and then simmer 20 minutes over low flame.
Add chicken and bok choy and heat through. Ladle the soup into bowls and top with cilantro and scallions.
Serves 4-6
Copyright 2011 by Jen Hoy

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