💣 Medicine Bomb Chicken Soup
Medicine Bomb Chicken Soup is a must have during cold and flu season. It's filled with tons of medicinal food ingredients and tastes amazing. Original Link
Ingredients ● ● ● ● ● ● ● ●
1 tablespoon extra virgin olive oil 2 white onion peeled and thinly sliced 1 head garlic peeled and sliced 2" piece ginger peeled and cut into matchsticks 1" piece turmeric peeled and sliced into thin rounds 3 stalks celery sliced thinly on a bias 2 carrots peeled and sliced 1 5" piece lemongrass bruised by smashing with the butt of a kitchen knife
● 2 sprigs fresh rosemary ● 3 sprigs fresh thyme ● 3 tablespoon fresh oregano leaves chopped ( or 1 tbsp of dried oregano) ● 1 gallon water cold ● 1 3-4 pound chicken cut in serving pieces (8) or 1 whole, cut-up chicken (giblets discarded) ● 2 tablespoons kosher salt ● 2 teaspoons black pepper ● 1 star anise pod
Preparation 1. In a very large stock pot or soup pot, heat the oil over medium-high heat. Add the onions, garlic and ginger, and allow to sweat for 3 minutes or until translucent. 2. Add the turmeric, celery, carrots, lemongrass, and the herbs and cook for 2 minutes. 3. Add the chicken to the pot, followed by the water, salt and pepper and finally, the star anise. Bring the water to a boil and reduce the heat to low. 4. Allow the soup to simmer on low for 1 hour. 5. Remove the soup from the stove and remove the chicken pieces from the soup. Shred the meat from the bones, discarding both the bones and the skin. Also discard the lemongrass, the star anise and the herbs' woody stems. See note. Adjust the seasoning, if needed, to your taste by adding more salt or pepper. 6. Ladle into bowls and serve while hot. The soup can be stored under refrigeration for up to one week or frozen for up to two months.
Sandy Packo College Fund Community Cookbook | 34
