Chicken Garlic Ginger Healing Soup Food
CHICKEN GARLIC GINGER HEALING SOUP
Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).
Provided by replank
Categories Chicken Breast
Time 50m
Yield 1 large pan!, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pan.
- Add fresh garlic, fresh ginger, and onion.
- Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
- Add the chicken broth, water, chicken, and carrots.
- Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
- Add spinach and let cook for 5 minutes just before serving.
- Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
COLD-BUSTING GINGER CHICKEN NOODLE SOUP
A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.
Provided by Coulter
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
- Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
- Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
- Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g
LIGHTER ROASTED GARLIC CHICKEN SOUP
This recipe is a lighter version of recipe#10895. It is still very tasty (Well we thought so) I used One Swedish whole wheat small rusk per serving but it would not show in the ingredients - They are apprx. 2 1/2 " by 1" across so I say Rusk in the recipe but they are much larger. I used Knorr Beef Aroma spice but this is another unknown spice so I listed ancho chilli spice- Any of your favorite nippy spice will do. I use a "No Oil" cooking spray but listed it as Pam. I always have roasted garlic ready in my freezer so this soup only takes me minutes to put together
Provided by Bergy
Categories Clear Soup
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the top 1/4 inch from each garlic clove and remove most of the outer skin. Spray tops with PAM.
- Place in a small baking dish and Bake in a 325 oven for 1 1/2 hours.
- Remove & when cool enough squeeze out all the cloves and chop.
- Place all the ingredients, except the rusk in a pot.
- Bring to a boill and simmer for 45 minutes.
- Meanwhile cut the rusks into cubes, or use ready made croutons.
- Serve floating the rusk bets on top of the soup.
Nutrition Facts : Calories 75.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 11.6, Sodium 16.6, Carbohydrate 9.9, Fiber 0.6, Sugar 0.3, Protein 5.7
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