There have been a few colds going around the office, which inspired me to bust out the family chicken soup recipe. It comes from my mom's Filipino side of the family, hence the Asian-twist with the ginger and bok choy. My version is a bit different than what my mom and dad made, but the flavors and the soothing effect are the same!
-5 tsp. FRESH ginger, finely grated
-1 large chicken breast
-2 chicken thighs
-3 oz. mushrooms, chopped
-2 leaves bok choy, chopped into ribbons
-1/2 large sweet onion, diced
-Scallions, chopped, as a garnish
-Salt & pepper
-Steamed rice, add a scoop to each bowl of soup before serving (OR, you can add 2 cups egg noodles to the pot of soup the last 5-7 minutes of cooking)
1. In a large pot, heat chicken broth on HIGH.
2. Add diced onions, chopped mushrooms, chopped bok choy.
3. Peel the skin of the ginger, using a knife or a vegetable peeler. Finely grate and add to the broth. (I use the finest grate side of a box grater).
4. Dice chicken into 1" cubes and add to the pot. Season broth with salt & pepper (I use about 2 tsp. salt, about 1 tsp. pepper)
5. Cover and boil on high for about 20 minutes. If you're using egg noodles, add those in the last 5-7 minutes of cooking.
6. Garnish with chopped scallions. If you're using steamed rice instead of noodles, add a scoop to the bowl of soup right before serving.
About 4 servings:
-1 large can of chicken broth (I used a 49.5 oz. can, you can use 2 32 oz.-cans of broth without affecting the taste)-5 tsp. FRESH ginger, finely grated
-1 large chicken breast
-2 chicken thighs
-3 oz. mushrooms, chopped
-2 leaves bok choy, chopped into ribbons
-1/2 large sweet onion, diced
-Scallions, chopped, as a garnish
-Salt & pepper
-Steamed rice, add a scoop to each bowl of soup before serving (OR, you can add 2 cups egg noodles to the pot of soup the last 5-7 minutes of cooking)
1. In a large pot, heat chicken broth on HIGH.
2. Add diced onions, chopped mushrooms, chopped bok choy.
3. Peel the skin of the ginger, using a knife or a vegetable peeler. Finely grate and add to the broth. (I use the finest grate side of a box grater).
4. Dice chicken into 1" cubes and add to the pot. Season broth with salt & pepper (I use about 2 tsp. salt, about 1 tsp. pepper)
5. Cover and boil on high for about 20 minutes. If you're using egg noodles, add those in the last 5-7 minutes of cooking.
6. Garnish with chopped scallions. If you're using steamed rice instead of noodles, add a scoop to the bowl of soup right before serving.
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Charmaine Frasch Largo, Florida