Asian-Style Chicken Soup
It’s not just an old wives’ tale. Chicken soup has a compound called carnosine that may help the immune system fight off early stages of the flu. Hot beverages help clear nasal passages, too. This recipe features many immune superstars such as ginger, onions, lemongrass, zinc and B vitamins from the chicken, and even some vitamin C from the limes.
- 2 chicken breasts bone in, with skin
- 2 lemongrass bulbs about 8 inches each, chopped
- 1/3 cup peeled ginger sliced
- 1 large onion quartered, with peel
- 2 large carrots cut into chunks
- 15 cilantro stems with roots if possible
- 8 garlic cloves smashed
- 1 green or red Thai or Serrano pepper halved and seeded
- 1 teaspoon black pepper
- 2-3 teaspoons sea salt
- 8 cups water
- 1 tablespoon gluten-free tamari sauce or coconut aminos
- 2 large carrots cut on the bias
- ¼ cup sliced green onions white part only, reserve tops for garnish
- Juice of 1 lime about 1 tablespoon, plus lime wedges for garnish if desired
- Chopped chicken leftover from preparing the broth
- Cooked rice noodles mung bean noodles, rice, or thinly sliced Napa cabbage
- Cilantro leaves mint leaves, or Thai basil leaves, for garnish
Gently heat all of the broth ingredients in a covered pot until boiling, then simmer on low for about 2 hours. Remove the solids with a slotted spoon. Reserve the chicken and discard the other solids. Chop the chicken and set aside.
Make the soup: To the broth, add the tamari, carrots, and white part of the green onions. Cook for 5 minutes or until the carrots are tender. Add the lime juice, chopped chicken, and cooked noodles, rice or cabbage. Serve the soup garnished with green onion tops, herbs, and lime wedges, if desired.
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