Ariel's Ginger Chicken and Rice Soup
AO is a big fan of easy soups – and what's better for lunch on a cold winter day than a filling and hearty bowl of steaming chicken soup? This recipe is crazy easy and takes about 20 minutes to whip up. With the added immunity benefits of ginger and turmeric, it's a wintertime home run. Enjoy!
INGREDIENTS
Half of one yellow onion, chopped
2-3 carrots peeled and chopped
2 stalks celery chopped
(An easy way to do the 3 ingredients above quickly is to just buy a pre-chopped mirepoix – a mirepoix is a mix of chopped onion, celery and carrot – you can use either half of a bag of frozen or 1 whole container of fresh, which you'll find in the refrigerated aisle at the supermarket. It makes cooking time much faster and easier!)
2 cloves garlic, peeled and minced
1 inch knob fresh ginger peeled and minced
2 cartons chicken stock or chicken bone broth (if you have your own stock pre-made, even better. I use Brodo when I don't have stock at home.)
1 grilled chicken breast, chopped into 1 inch cubes (or you can just bake the grilled chicken breast in the oven w/ salt and pepper and a drop of olive oil for 20 min at 350 on a baking sheet. You can also shred the chicken breasts from a store bought rotisserie and add that in instead.)
Brown rice, cooked (~1 or 1.5 cups depending on how much you want)
1 tsp turmeric
Salt, pepper to taste
Olive oil, 1 tbsp
DIRECTIONS
1.Sautée the onion, carrots, celery, garlic and ginger in a dutch oven with 1 tbsp olive oil on medium heat, until the onion is translucent and the carrots/celery are beginning to soften (about 8 min).
2. Add in the chicken stock, chicken breast (cubed or shredded – either works), turmeric and rice, stir and bring to a boil.
3. Once it comes to a boil, reduce heat to a simmer and let cook, top mostly on with a little steam coming out, for about 30 - 45 min.
4. Add salt and pepper to taste – try the carrots to make sure they're soft enough then you'll know it's done. Serve w fresh cracked pepper!
