Anti Inflammatory Chicken Ginger Soup Food

ANTI-INFLAMMATORY CHICKEN GINGER SOUP

Anti-Inflammatory Chicken Ginger Soup image

Anti-Inflammatory Chicken Ginger Soup combines chicken breast with healthy vegetables, ginger, and several tasty spices including the medicinal Turmeric. This soup is filling, ultra healthy, and should be on your menu to kick off the new year.

Provided by Sue Ringsdorf

Categories Soup

Time 1h

Number Of Ingredients 15

Ingredients

2 Tablespoons olive oil
1 large yellow onion (- chopped)
4 large carrots (- chopped)
3 stalks celery (- chopped)
2 cups shredded cabbage
kosher salt and freshly ground black pepper (- to taste)
1 teaspoon turmeric
1 teaspoon onion powder
1/2 teaspoon rosemary
1/2 teaspoon thyme
3 cloves garlic (- minced)
4 Tablespoons ginger (- minced)
9-10 cups lower sodium chicken broth
2.5 pounds chicken breasts (- cut into two-inch cubes)
2 cups frozen peas

Steps:

In a large stock pot over medium-high heat, add olive oil, and then the chopped onion, carrots, celery, and cabbage. Cook until slightly softened, about 6-7 minutes.
Add the garlic, ginger, and seasonings - salt, pepper, turmeric, onion powder, rosemary, and thyme. Cook for a couple of minutes, stirring constantly.
Then add the chicken broth and bring to a boil. Season the chicken breast with salt and add it to the pot over medium heat. Cook until done, about 15 minutes. Remove chicken and set aside to cool slightly.
Shred chicken with two forks, or add it to a standing mixer to shred. Add it back to the pot, along with the frozen peas. Continue simmering for about 10 minutes or until peas are warm.
Check seasonings, and serve with some freshly ground black pepper.

Nutrition Facts : Calories 343 kcal, Carbohydrate 19 g, Protein 44 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 104 mg, Sodium 329 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

CLEANSING GINGER-CHICKEN SOUP

Cleansing Ginger-Chicken Soup image

Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this soup.

Provided by Melissa Hamilton

Categories Chicken Ginger Poultry Low Fat Low Cal Low Sodium Lunch Spice Healthy Simmer Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 onion, sliced
2 celery stalks, chopped
8 ounces unpeeled scrubbed ginger, cut into 1/2"-thick slices
2 garlic cloves, crushed
10 whole black peppercorns
1 3-pound whole organic chicken, cut into 7 pieces (2 breasts, 2 legs with thighs attached, 2 wings, 1 back)
Kosher salt
Cilantro leaves (optional)

Steps:

Combine the first 5 ingredients in a large heavy pot. Add chicken, placing breasts on top. Add 6 quarts water (preferably filtered or spring water); bring to a boil over medium-high heat. Cover with lid slightly ajar. Reduce heat to low; simmer until chicken breasts are just cooked through, about 30 minutes. Transfer chicken breasts to a plate; let cool, then cover and chill. Continue to simmer soup, uncovered, until broth is fully flavored, about 2 1/2 hours longer. Return breasts to soup to rewarm, about 5 minutes.
Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth). Season with salt.
Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.

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Combine onion, celery, ginger, garlic, and peppercorns in a large heavy pot. Add chicken, placing breasts on top. Add 6 quarts water (preferably filtered or spring water); bring to a boil over medium-high heat. Cover with lid slightly ajar. Reduce heat to low; simmer until chicken breasts are just cooked through, about 30 minutes. Transfer chicken breasts to a plate; let cool, then cover and chill. Continue to simmer soup, uncovered, until broth is fully flavored, about 2 ½ hours longer. Return breasts to soup to rewarm, about 5 minutes.
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