Sunday, September 18, 2011

Chinese Chicken Soup with Ginger

It’s been proven that there are healing powers in chicken soup. It refreshes the body and the soul. If you have a cold, are aching from a tough workout, or had a bad day at work, let this soup work its magic. You can make it up quickly using store bought chicken broth, and even a precooked chicken if you are in a rush. But make sure you add the fresh ginger and sesame oil for a wonderful aroma – it makes the soup.  The “egg-drop” adds extra protein, too.

6 cups water
4 ½ cups organic chicken broth
1 - 4” piece of ginger, peeled and thinly sliced
1 small bunch scallions, chopped
3 boneless skinless chicken breasts
2 carrots, peeled and very thinly sliced
4 large eggs
Fresh cilantro
Sea salt and pepper
Sesame oil

Put the water, chicken broth, half the scallions, and ginger into a stockpot. Heat to simmering. Add the chicken breasts and poach until cooked through, about 15 minutes. Remove the chicken to a plate. Cover the broth and simmer for about 10 more minutes.

When the chicken is cool enough to handle, shred it into pieces.

Strain the broth and return it to the stockpot. Discard the cooked scallions and ginger. Add the carrots and simmer for another few minutes until the carrots are crisp-tender. Beat the eggs in a small bowl. Slowly drizzle them into the hot broth, stirring constantly. Turn off the heat and add the shredded chicken.

Spoon the soup into bowls and top with some chopped cilantro and a drizzle of sesame oil.

Idea: You can also add chopped mushrooms or bok choy for a heartier soup.

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