You HAVE to make this soup!!!
I had no intention of posting tonight, but this soup is so beautiful and delicious, I had to let you know! My husband said that he’s always leery when I rave about something I made for dinner, because he thinks I’m trying to sell him on something that’s good for him (his words). 🙂 But it is that good!
Granted, it is enhanced with some immune-boosting ingredients, but they only also enhanced the flavor. The blend of spices is just right. The chicken melts off the bones. There are veggies, but they’re tender and don’t get in the way of the flavor of the chicken and broth. Oh, goodness!
Regarding nutrition, turmeric and ginger have powerful anti-inflammatory effect. Shiitake mushrooms have been shown to protect against cardiovascular disease and boost the immune system. Garlic is anti-fungal, antiviral, raises HDLs, lowers LDL and triglycerides, is an anti-oxidant, and protects the immune system. Really, is there anything garlic can’t do? Onions are also anti-inflammatory and immune boosting. (most of this nutrition information can be confirmed at WHFoods.com)
And besides that, it’s good!!!!!
Convinced?
Easy Chicken Soup – Serves 2
2 chicken thighs with bone (but pull off skin)
4-6 cups water
1 rib celery, diced
1/2 onion, chopped
1 handful dried, sliced shiitake mushrooms
1/2 t turmeric
1/2 t minced garlic
1/2 t ginger
1/2 t sage
1-2 T organic chicken base
salt to taste and dash cayenne
2 leaves dark green leafy vegetable, shredded
2 carrots, diced
cooked noodles or brown rice, whichever you are in the mood for!
Simmer the two chicken thighs in the water for 1 hour. Meanwhile, sweat onion and celery in a little oil. Add these veg, mushrooms, spices and chicken base to broth and cook for another 1/2 hour or so. While that’s simmering, steam chopped carrots separately, then set aside. About 10 minutes before serving, remove chicken bones and add the shredded greens. Add a little more water and chicken base if necessary. Finally, just before serving, add the carrots and cooked noodles or brown rice and salt and pepper to taste. (see notes below)
Note #1. I use organic chicken base from Costco. It’s great to add a little flavor to soups.
Note #2. I put the carrots in all the way at the end because I like a fair amount of carrots in soup, and they would overwhelm the flavor and you wouldn’t be able to taste the chicken.
Note #3. In my family, chicken soup is always served with a sprinkling of grated parmesan or romano cheese, but to be honest, there was so much flavor we forgot it!
What's for Dinner? 