This soup makes our whole house smell so good. If anyone is feeling under the weather, this is our go-to dinner. I toss whatever veggies we need to use in here, so consider the carrots and celery just a starting point. I frequently leave off the scallions, since those aren’t typically floating around in our refrigerator, but they do add a nice touch. You can add a starch, if you like. I’ve served this over soba noodles, rice, or regular old pasta. (I store leftovers separately, though, so they don’t get mushy.) I also like mine spiced up a bit. A healthy dash of Cholula is divine in this soup, too.
Chicken Ginger Soup
2 1/2 lbs skinned chicken (I usually use thighs, since they’re cheaper and have more flavor)
3 long stalks celery
1 bunch scallion
3-inch piece fresh ginger, cut into slivers (I use extra if anyone isn’t feeling well)
sea salt to taste
2 tsp fresh lemon juice
Place chicken in a pot with enough water to cover it, then cover the pot and bring to a boil over medium-high heat.
Add celery, carrots, scallion and ginger.
Reduce heat and simmer, covered for 1 1/2 hours.
Remove the chicken, allow to cool and pull into small pieces and remove any bones.
Return chicken to the pot and add salt, lemon juice.
*This recipe was adapted from the book Integrative Nutrition, the Future of Nutrition, which was the textbook for the course I took in Holistic Health Counseling at the Institute for Integrative Nutrition. I am constantly referring to the simple, whole food recipes in this book.