Ginger Chicken Soup with Vegetables

Posted at Foodie Friday and Food on Friday

It's been a couple of weeks of sickness in our house, first the husband, then Mikey and then me. Thankfully we're all over it now, many thanks to a few different things.

We've been eating our own body weight in citrus fruit, mostly clementines.

We've also been making tea with freshly squeezed orange juice, hot water, ground ginger and honey. Use juice from one orange, a teaspoon of honey, half a teaspoon of ground ginger and about a cup of boiled water. Stir it altogether and drink it while it's hot but be careful not to burn yourself. So good for a sore throat and blocked sinuses. I think oranges, ginger and honey are all superfoods.

But it was this soup that really made my day. There's nothing like chicken soup when you're feeling ill and with the added benefit of the ginger it really helps to make you feel so much better and tastes great. It was even better because I got to use all of the beautiful new kitchen knives that my husband bought me for christmas, I'm not sure that anyone has ever had more fun playing with knives as I did making this, haha.

Ginger Chicken Soup with Vegetables

Modified from Real Simple, Feb. 2004

Serves 6

Ingredients

• 2 tablespoons olive oil
• 1 5-inch piece fresh ginger, minced (3 tablespoons)
• 3 garlic cloves, minced
• 1 small red onion, thinly sliced
• 1 medium turnip, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, thinly sliced
• 8 cups chicken stock (you can also used canned stock or broth)
  
• 1/2 teaspoon kosher salt
• 1/2 rotisserie chicken or roast chicken, meat shredded (about 2 cups)
• 1/3 cup frozen peas, thawed
• 3 scallions, trimmed and sliced

Before we start, the recipe called for a rotisserie chicken, however the day before I made this I cooked a roast chicken for dinner. I saved the leftover meat and used the carcass to make my own stock, so I didn't need to go out and buy any stock. I personally think this is the best way to do it because it minimizes any waste, but you can buy stock and use a rotisserie chicken if you don't feel like cooking a roast.

1. In a large saucepan heat the oil over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, for 2 minutes. Add the turnip, carrots, celery, stock, and salt and bring to a boil.
2. Simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
3. Add the chicken, cover, and cook for 5 minutes.
4. Remove from heat, stir in the peas and scallions, and let sit, covered, for 1 minute. 

Eat with fresh crusty bread, enjoy. Mikey had some in his own little bowl.