Ginger Chicken Soup

Chicken soup has been used as a remedy to cure cold and sore throats for hundreds of years. Our grandmothers and mothers will vouch for the healing effects hot chicken soup has on a sore throat. In fact, even scientists have proven that chicken soup is indeed effective, since it contains natural chemicals that resemble the compounds added to antibiotics for treating colds.

Then again, ginger is also known to contain anti-inflammatory properties, that helps cure an upset stomach. Its warming flavor makes one sweat and help release pathogens from the body. Ginger has cold-healing properties, which when added to chicken soup, only adds to health benefits of chicken soup. Thus, chicken soup with ginger proves to be a great combination to improve one's health. Let's take a look at how to prepare it.

Ingredients

• 4 cups chicken broth
• 2 tablespoons chives, finely chopped
• 2 tablespoons parsely, finely chopped
• 1 tablespoon ginger, finely grated

Method of Preparation
In a medium saucepan add 4 cups of chicken broth and bring to boil. Reduce heat and allow the broth to simmer. Add all other ingredients to the chicken broth. (Do not add the herbs if you have a really bad sore throat).

Let the broth simmer for a minute or two, in order to allow the flavors to blend. Remove the saucepan from heat and serve. You can add some pieces of chopped chicken and vegetables to make the soup healthier.

Ingredients

• 2 tablespoons olive oil
• 1 piece fresh ginger, minced (3 tablespoons)
• 3 garlic cloves, minced
• 1 small red onion, thinly sliced
• 2 medium parsnips, peeled and chopped (about 1½ cups)

• 1 medium turnip, peeled and chopped (1½ cups)
• 2 medium carrots, peeled and chopped (1½ cups)
• 2 celery stalks, thinly sliced (2 cups)
• 2 boxes low-sodium chicken broth (8 cups)
• ½ teaspoon kosher salt
• ½ rotisserie chicken, meat shredded (2 cups)
• ¼ cup frozen peas, thawed
• 3 scallions, trimmed and sliced

Method of Preparation
In a large saucepan, heat the oil over medium heat and add the ginger, garlic, and onion. Stir occasionally for 2 minutes. Add the parsnips, turnip, carrots, celery, broth, and salt and bring to a boil. Simmer the broth for 15 to 20 minutes, covered, until the vegetables are tender.

Add the chicken and again cover the saucepan and cook for 5 minutes. Remove the soup from heat and stir in the peas and scallions. Let the soup sit, covered, for 1 minute. Serve hot.

Ingredients

• ½ cup raw chicken breast
• 1½ cups chicken broth
• 2 cups broth
• 2-4 cloves of garlic, roughly crushed
• 1 teaspoon ginger, roughly chopped
• 1 dried hot pepper, crumbled, or fresh hot pepper, finely chopped

• 3 scallions, minced, white and green parts
• 1 head baby bok choy, chopped white and green parts
• ¼ cup sprouts
• 3 teaspoons cilantro, minced
• ½ tsp. lemon juice

Method of Preparation
Mix the broth, chicken, garlic, ginger, and hot pepper in a pot and boil for a few minutes. Then simmer on medium-low till chicken is done. Strain the ingredients for clear broth. Shred the chicken roughly with a fork and add it to the strained broth in the pot. Add sprouts and whites of the bok choy and scallions. Cook till soft and add all green vegetables. Add the lemon juice and zest, turn off the heat, and serve.

These soups are not just great to treat sore throats, but also make great comfort meals during cold winter nights. Add spaghetti to the soup, and the soup will be a meal in itself! If you don't want to use ready-made chicken broth, just boil chicken pieces in a pot of water, along with some seasoning and your chicken broth is ready.