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Asian Chicken Soup: When Sick + Rundown

Asian Chicken Soup

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This time of year is when it seems like everyone is under the weather. Sick. Colds, fevers, sore throats and all the other general winter ills are everywhere.

A few weeks ago my hubby got really sick and didn't want to eat much of anything. He was run down and working late hours and by the time he got home every night he was a shadow of himself (you can pull out the tiny violins for him right about now).

Chicken soup is known for its healing properties and I've always believed it's good for the soul too. Wanting to make my weary husband something packed with nutrition and power from restorative veggies like ginger and mushrooms, I threw together this simple Asian Chicken soup. It's really clean and as hubby will testify (since it is the only thing he would eat that week) it just makes you feel good. The kids couldn't get enough of it either and especially liked sucking on the coins of ginger which soften from steeping in the warm broth.

So in the unfortunate event that you or one of your loved ones succumb to a cold or some other bug, instead of immeditately reaching for a bottle of syrupy cough medicine or a pack of cold pills, try making a cup of ginger lemon tea, sip on a mug full of this soup, hit the hay, and let nature deliciously heal all.

Asian Chicken Soup 3

Asian Chicken Soup  (6-8 servings)

  • Prep Time: 10 mins,
  • Cook Time: 25 mins,
  • Rating:
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This time of year is when it seems like everyone is under the weather. Sick. Colds, fevers, sore throats and all the other general winter ills are everywhere. A few weeks ago my hubby got really sick and didn't want to eat much of anything. He was...

Ingredients

  • 2 32-ounce boxes low sodium chicken stock
  • 2 boneless and skinless chicken breasts (about 1 pound)
  • 2 inches fresh ginger, peeled and cut into coins
  • 2 large carrots, peeled and sliced into coins
  • 2 stalks celery, diced
  • 8 shiitake mushrooms, stemmed and thinly sliced
  • 3 scallions, diced
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon kosher salt

Preparation

  1. 1. In a large sauce pot, cover the chicken breasts and the ginger with the chicken stock, bring to a boil, and reduce heat to a simmer. Cook for 20 minutes, until the chicken is cooked through.
  2. 2. Remove the chicken and ginger from the pot, and place on a plate to cool. If desired, keep the ginger and add back to the soup, or you can discard it if you don’t want to bite into chunks of ginger.
  3. 3. Add the remaining ingredients to the pot and stir to combine.
  4. 4. Shred the chicken, add it back to the pot, and serve soup hot.
Asian Chicken Soup

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Comments






  1. Nicole

    January 22, 2014 at 2:15 am

    Another great, easy recipe that everyone loved. Between three of us we hardly had leftovers. My 23 month old at 4 bowls and then another when dad came home. Thank you!

  2. Alexandra

    January 20, 2014 at 12:25 pm

    How long do you cook the additional vegetables in the broth after taking out the chicken and ginger. I didn’t see this step but maybe I missed it…

  3. Pingback: Soup for the Chilly Soul | idaclare

  4. Kate Ramos

    January 12, 2014 at 11:59 am

    We make something similar all the time and serve with rice noodles for extra-slurping! Can’t get enough soup this time of year.

  5. Lori

    January 9, 2014 at 3:43 pm

    I made this last night as my kids and I have been sick for almost two weeks. We all loved it!! It was so good we finished it off and my 15 year old asked if I could make it again for lunch today. Thank you!!!!

  6. Ashley

    January 7, 2014 at 3:14 pm

    YUMMY! We love homemade chicken soup in this house, and although my go-to recipe is delicious, we’re all a little bit sick of it. Can’t wait to make this! Thank you for sharing!

  7. Lulu

    January 7, 2014 at 2:35 pm

    Could you specify how many pounds of chicken breast are needed for this recipe? Thanks.

  8. Kathy - Panini Happy

    January 7, 2014 at 2:23 pm

    I defrosted your chicken and rice soup a few days ago — I knew I would need it at some point, and I did! This cold is still lingering…when I’m feeling better I’ll have to get this soup in the freezer. :-)

  9. Ashley | Our Full Table

    January 7, 2014 at 12:51 pm

    Looks so delicious! Perfect when you’re feeling ill or on a cold day!

  10. Kim Beaulieu

    January 7, 2014 at 12:09 am

    This is fantastic Catherine. This is serious feel good food. Love!