We’ve been ravaged by illness this week… some type of 24 hour bug that involves high fever and makes it hard to keep food down. When that happens, I make chicken soup.
Soup is the original one pan one process dish. It is really easy, although when you don’t feel good, it might seem like an insurmountable task. Trust me, the result is highly worth it. The science is with me on the benefits of chicken soup.
My recipe isn’t complex, but it does contain many powerhouse ingredients that can strengthen the immune system, including chicken, garlic, ginger, honey, cabbage, and spinach, plus a generous amount of fresh herbs.
First off, wipe off every door and toilet handle with a good cleanser. Wash your hands really well. Then get out your ingredients.
Boneless, skinless chicken thighs or breast
5 cloves garlic
1 tablespoon fresh ginger
1/4 head of green cabbage, sliced thin
1 1/2 cups of any other fresh, canned, or frozen veggies you happen have (celery, broccoli, spinach, peas, corn, water chestnuts, etc)
5-8 cups of water
1 tbs soy sauce
1 tbs honey
A handful of fresh or frozen herbs of your choice (parsley, basil, mint or cilantro tend to work best).
1 cup of small pasta or wild rice.
Salt and pepper
Chop the onion fine and grate the ginger and garlic. In a large dutch oven or similar pot, put chicken and onions with some salt, pepper, and paprika, together and let them cook over high heat. You are looking for a caramel color (deep but not quite burned) on the meat. Be patient. This is where a lot of flavor comes from since we are not using chicken broth.
Add the garlic and ginger, soy sauce, honey and water. Start with 5 cups of water and add as much as you desire for your soup. Let the soup simmer for 20 minutes. Add any and all of pasta or rice and the veggies except delicate veggies (e.g., spinach, frozen peas) and continue to simmer for 10-15 minutes.
Turn off the heat and add any additional veggies and the herbs. Stir and season to taste.