If you’ve been reading this blog for a while, you know that John is am amazing cook. So when the winter sickness first hit our house, it wasn’t a surprise that John invented an amazing soup to cure us. It was so delicious, and really healthy too! He started with making his own broth in a pasta pot (with a colander that sits inside the pot), and added ingredients after that. Sometimes he uses a frozen chicken, and sometimes a defrosted one. It’s pretty flexible. This version doesn’t have much stuff in it (like veggies), because it was geared towards sick people, including a toddler. The nutrients from the veggies are in there though, from making the broth. You could add anything you wanted to it after the broth is made.
Chicken and Lemon, Ginger Soup
-1 whole Chicken
-12 cups of water
-Juice of two lemons
-1 can of beer (355ml)
-1 tsp Tabasco
-3 TBSP sea salt
-1 tsp of ground mustard
-1/4 tsp white pepper
-1 bay leaf
-1 large onion (chopped large)
-2 medium carrots (chopped large)
-3 celery stalks (chopped large)
-4 finely minced garlic cloves (approx. two TBSP)
-Equal portion of finely minced ginger (approx. two TBSP)
Additional options – Barley, noodles, egg (drop)
1) Put water, sea salt, beer, lemon and Tabasco in pot.
2) Put the chicken, bay leaf, onion, carrot, celery in colander and put colander in the pot, making sure the liquid covers everything. Bring to a boil. then simmer covered for 3-6 hrs.
|Spill some on the stove while you’re at it|
3) Remove colander, throw out bay leaf, carrots, onion, and celery. Rub skin off chicken and dispose. Remove chicken breasts whole and put away (use for whatever else you would like , I like chicken salad or chicken Caesar salad). Remove the rest of the meat, chop up and put back in soup. Add garlic, Ginger, mustard powder and white pepper. Simmer for another hour.
4) Before serving add noodles (15 min. before), Barley (45 min. before), egg drop (two eggs whisked into soup, a few minutes before serving).