Healing ginger-chicken soup
Recipe:
Ingredients:
1 rotisserie chicken
1 yellow onion, peeled and cut in half
7 carrots, peeled and chopped into 2 inch pieces*
6 ribs of celery, chopped into 1 inch pieces (reserve leafy tops)
6 garlic cloves, peeled
8 crimini mushrooms (optional)
4-6 inch piece of ginger
2 cinnamon sticks (or 3 tsp powdered)
7 cloves
1 star anise, broken in 2
2 tablespoons powdered turmeric
*for an even easier version of this recipe, just use a bag of baby carrots 🥕
✨Take a moment to thank all of your ingredients for giving their energy to heal and nourish your body. State your intention in making the soup (healing yourself, a loved one, etc.), and request their blessing. I personally promise that all odds and ends that don’t make their way into the soup will be quickly returned to the earth (via my compost bin).✨
Directions:
Take all the meat you can off the rotisserie chicken, shred into large pieces, place in Tupperware and set aside. Reserve carcass.
Set the heat to medium, add the cinnamon sticks (if using powdered, wait and add once shredded chicken has been added) cloves, and star anise and toast until fragrant. Add a little oil, grate half a carrot, a half inch of the ginger, and a clove of garlic into the pot, set temp to low and cook for about 2 minutes, stirring frequently.
Add the carcass to the pot and fill with just enough water to barely cover the bird. Add the celery tops. Return heat to medium.
Take half of the onion, brush with olive oil and broil in the oven until lightly charred. Add to pot and and simmer (don’t allow to boil or your broth will get cloudy!) for 2-3 hours or until broth has become flavorful.
Strain broth (I usually just put a pasta strainer over another pot and pour it through. You want to have just the broth at this point. Toss whatever gets caught in the strainer) and return broth to pot. Add the carrots, continue to simmer.
Grate remaining cloves of garlic and half of the remaining ginger and add it to the pot. Slice remaining ginger thinly and also add. Salt to taste. Let simmer on low for 10 minutes.
Meanwhile, soak mushrooms to remove the dirt (allow dirt to fall to bottom then remove the mushrooms, don’t strain them) then dry with a paper towel, remove stems and quarter caps.
Add celery and simmer for 10 minutes, thinly slice remaining half of the onion. Add the shredded chicken, turmeric, sliced onion and mushrooms. Simmer 5 minutes then serve.
I make this at the first sign of a runny nose, sore throat or nausea in my family. Almost every ingredient in this recipe is anti-inflammatory, anti-microbial, an immune system stimulant, or great for easing nausea. In case of upset stomach, just give small amounts of broth several times a day until appetite returns.
Reposting for allergy season~❤️
