Skip to content
Advertisements

Ginger Chicken Soup

The day after an over-the-top restaurant escapade, I like to fill my belly with cleansing foods. The Dill Chicken Salad is a great option if you’re looking for a raw veggie system shock but on this particular day, I was craving soup.

This soup, in addition to being delicious and wonderfully comforting if you’re not feeling well, has awesome cleansing powers to help your system find and press its reset button.

What’s the magic ingredient?

Ginger.

The health benefits of ginger and why you should eat more of it:

  1. Aids in digestion (and relief from gas) because of a few special enzymes and carminative properties.
  2. Help calm nausea, protect your stomach against ulcers, and soothe a sore throat by promoting good mucus secretion.
  3. Help reduce pain in joints, bones and muscles due to its anti-inflammatory properties.

So there you have it! This soup is low-sodium chicken broth based. I added chicken, some beautiful little straw mushrooms (inspired from one of my favorite Thai soups), and fresh cilantro.

Be sure you note the cooking time of the chicken. It’s easy to over cooked chicken in soup. Remember, just because it’s cooking in a liquid does not mean it wont get tough or rubbery if left on the heat too long.

Ginger Chicken Soup

Approximate Nutrition Facts:

Serving size: ~3 cups

Makes Approximately 4 Servings

275 Calories; 5 g Fat; 50 g Protein; 0 g Sugar

Ingredients:

1.3 lbs. Raw Chicken (I used 2 chicken breasts)

1.5 cups Peeled Straw Mushrooms (one can)

4” of Fresh Ginger Root

5 Cloves of Garlic

6 cups Low-Sodium Chicken Broth

4 cups Water

Cilantro for garnish

Directions:

In a large soup pot, pour in the chicken broth and water.

Turn heat to medium/high and bring up to a simmer.

Cut your fresh ginger into about ½ inch discs.

With the side of your knife between you and the ginger, smash your hand on the knife. This will increase the surface area of the ginger and allow for more of its great nutrients find their way into the soup.

Peel and smash your garlic the same way.

Leaving your garlic and ginger whole, drop them into the soup.

Simmer in the soup for about 30 minutes. This will help infuse with the right amount of flavor.

Cut your chicken into strips about ½ inch thick and 2 inches long.

Drop your chicken into the soup and cook for about 15 minutes or until it looks like they’re done.

Fish out the ginger and garlic.

Turn off the heat and add the mushrooms.

Serve in large bowls and top with as much cilantro as you like.

Enjoy!

Time: 1 hour

Advertisements
4 Comments Post a comment
  1. I love ginger ❤

    Your pictures are brilliant!!

    August 30, 2012
    • Thanks, Katherine!! I love it too. I’ll see about incorporating it more often 🙂

      August 30, 2012
  2. Yum, sounds wonderful!

    August 30, 2012

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: