I have had a few requests lately for my chicken soup recipe, so thought I would share here. I found this recipe a couple of years ago on Tonia’s blog, but just got around to making it this year. I must say it is the BEST CHICKEN SOUP I have ever made or tasted. Thank you Tonia! I LOVE the flavor that the ginger and cayenne give this soup. I am throwing out all my other chicken soup recipes and keeping only this one. I honestly believe it does have medicinal qualities!
Tonia’s Best Chicken Soup Recipe
For building immunity the garlic, ginger and cayenne are very beneficial.
1 whole chicken or parts of a chicken
12 cups water
1 Tbl sea salt
1 pinch cayenne pepper
Put all in a large pot.
Bring to a boil and let simmer for an hour (or 3 or 4 or whatever).
Remove chicken, set aside to cool.
Add the following to the stock:
2 c chopped carrots
2 c chopped celery
1 whole onion
10 garlic cloves, minced
1 1/2 inches ginger root, peeled and grated
2 c sliced shitake mushrooms
Bring to a boil and let simmer for about an hour.
Meanwhile, pull meat off bones.
1/2 c brown rice
1 tsp cayenne pepper
Leave lid on and let simmer for another hour.
Makes approximately 6 servings
notes: this recipe is VERY flexible. You may use canned broth and precooked chicken. You can add any ingredients you want to the stock. Once the chicken is cooked, you can cook the soup for a shorter or longer amount of time. I’ve found the soup has a richer taste the longer you let it simmer, but it is good either way.
And while I am at it I might as well share with you another soup recipe, since we are having a little cold snap here in Florida. This TUSCAN BEAN SOUP I made tonight was better than expected. I altered this one a bit so decided to just scan the recipe and share my scribbly notes with you.
If I was a “real” blogger, I would have nice photos to show you of these soups, but you will just have to use your imagination. Trust me. They are yummy!