Ginger Chicken Soup

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When Thing 2 is sick she always requests ginger chicken soup.  Soups are one of those things that you really can’t get wrong.  You can customize to fit exactly what you want and make as much or little without dealing with all the issues you get while baking.  This soup is super easy and so flavorful.  I could drink gallons of the broth alone!

For the Recipe:

6 c. chicken stock, homemade preferred

1 four inch piece of ginger sliced

1 tbsp. ginger, grated (optional, just gives an extra oomph of flavor)

2 stalks of lemongrass, tops trimmed, stalk bruised to release flavors, cut into 3″ pieces

3 kefir lime leaves, make little tears in the leaves to release their flavor

1 bunch cilantro leaves, leave whole since you will be removing

1/2 tsp. pepper

salt, amount will depend on the salt content of your stock

4 chicken legs, skinless

2 chicken thighs, skinless

2 carrots, sliced

2 ribs celery, sliced

In a pot ad the stock, ginger, lemongrass, kefir lime leaves, cilantro, pepper and salt.  Bring to a simmer and let cook for 10 minutes.  Remove the cilantro, you could leave it in but my kids get freaked by it so I don’t.  Next add the chicken.   Let cook for 5 minutes then add the carrots and celery.  Cook another 15 minutes, until the chicken is cooked and vegetables are soft (not mushy).

 

*Note about the chicken, we prefer to use dark meat on the bone but of course you can substitute the pieces you like.  Remember, breasts will get dry and tough much more quickly so adjust the time if you go that route.

**Want to spruce it up even more?  Add 2 cups of coconut milk, divine!!  With the addition of the coconut milk you will need to adjust the salt and pepper to account for 2 more cups of liquid.

***Swap the ginger for galangal and you’ve got a simple tom kah gai

 

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