Restorative Soup Food

RESTORATIVE CHICKEN SOUP WITH GINGER

Restorative Chicken Soup with Ginger image

Fresh ginger and a touch of cayenne pepper impart a subtle heat to this aromatic chicken soup.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 4h45m

Number Of Ingredients 14

Ingredients

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)
One 2-inch piece ginger, sliced into matchsticks
5 cups sliced shiitake mushrooms
3 tablespoons soy sauce
1/4 teaspoon cayenne pepper
3 heads baby bok choy, thinly sliced

Steps:

Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, ginger, mushrooms, and soy sauce. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes. In the last 3 minutes of cooking, stir in in the bok choy.
Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with cayenne and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

RESTORATIVE SOUP

Restorative Soup image

I got this off the internet from lots of sources. Doctors say they don't know why this works, but it definitely helps restore your health quickly when you've been sick. I actually love it. I make it in large quantities and freeze it in smaller containers so I'll have it on hand in case.

Provided by Chef Kiddle

Categories Vegetable

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (5 -6 lb) whole chickens
3 large onions, cut in chunks
1 large sweet potato, peeled, cut in chunks
3 parsnips, peeled, cut in chunks
2 turnips, peeled, cut in chunks
11 -12 large carrots, peeled, cut in chunks
5 -6 stalks celery, stems cut in chunks
salt
black pepper
2 tablespoons parsley

Steps:

Clean the chicken. Put in a large stockpot with enough water to cover. Bring to boil. Add onions, sweet potato, parsnips, turnips, and carrots. Reduce to simmer. Cook for 1 1/2 hours. Keep removing the "foam fat" from the surface as it accumulates.
Add parsley and celery. Cook another 45 minutes.
Remove chicken from pot and save for another recipe. (The chicken is not used further for the soup.) Keep the chicken broth in the pot.
Put all the vegetables in a food processor. Process them until they can pass through a strainer, then return them to the chicken broth. Season with salt and pepper.

Nutrition Facts : Calories 323.7, Fat 19.6, SaturatedFat 5.6, Cholesterol 89.1, Sodium 163.3, Carbohydrate 13.8, Fiber 3.5, Sugar 6.2, Protein 22.4

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