Healing Chicken Soup
Posted: | Categories: Recipes | Tags:Dairy free gluten-free soup winter
Healing Chicken Soup
Melissa Ben-Ishay
Savory Recipes
After the holidays, my family was sick for what felt like eternity. To help them feel better, I found myself over the stove every night over a simmering pot of soup, each night different from the last. When I discovered Molly Baz’s Golden Get-Well Soup, I knew I had to make it immediately. It has nourishing ingredients, a flavorful, comforting broth, and healing ingredients like turmeric and ginger. I used her recipe for inspiration and made it my own, adding coconut milk for creaminess and a squeeze of lemon juice for brightness. Thank you, Molly. We feel better already.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large carrot, peeled
- 1 head garlic, peeled and roughly chopped, plus 3 cloves
- 4 bone-in chicken thighs
- 1/2 cup white rice
- 1 1/2 tablespoon grated ginger
- 1 teaspoon turmeric
- 3 cups vegetable broth
- 3 cups bone broth
- 1 lemon
- 1 teaspoon salt, divided, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ¼ cup coconut milk
Directions
Heat the olive oil in a large pot. Add the onion and cook over medium heat until translucent, about 3-5 minutes.
Roughly chop the carrot and add it to the pot with the onion. Once the vegetables have softened, add the roughly chopped garlic.
Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat the chicken thighs dry and add to the pot, skin side down.
- Add the rice, ginger, and turmeric, and stir to combine.
- Pour in the vegetable broth and bone broth (you can do all vegetable or all bone broth, or mix like I did).
Cut the lemon in half and squeeze the juice of one half in. Save the other half for later.
Bring the broth to a boil, then lower the heat to a simmer. Cook for 30-40 minutes.
- Remove the chicken from the pot and take the skin off the leg. Let it cool slightly, then shred using two forks. Return the shredded chicken to the pot.
- Add 1/2 teaspoon salt and adjust seasonings to taste.
Grate remaining 3 garlic cloves directly into the pot and stir.
Squeeze the other lemon half into the soup and stir in the coconut milk. Taste and adjust seasonings.
