When we start to feel like we are getting sick, we make a pot of Chicken Ginger Soup. The heat of the onions, garlic, ginger and red pepper flakes help to burn out the germ. We vary it depending on what we have in the house, but the basic recipe is something like this:
INGREDIANTS
2-3 Tbs. olive oil for sautéing veggies
1 Medium yellow or white onion halved and thinly sliced
1-2 Big Carrot Peeled and Sliced
3 cloves garlic smashed
1.5 inch piece ginger peeled and thinly sliced
Pinch of red pepper flakes
2 quartsish of Veggie broth
1/2 cup soy sauce
1/2 cup vinegar (I used red wine)
1 bunch kale sliced into thin strips
Salt and Freshly Ground Pepper
Optional: Beans of your choice, I have liked big beans in here like the Royal Corona or Butter Beans
Optional: Lemon squeezed on at end. I don’t do this as I think the vinegar does a good job already
DIRECTIONS
1. In a heavy pot, saute the onions and carrot. About a minute before desired softness achieved, add the whole smashed garlic cloves, ginger and red pepper flakes.
2. Add the chicken broth. Bring to a boil and then turn heat to low and simmer for at least 10 minutes. (Sometimes I will add cup soy sauce and rice wine to create a tastier broth, but if we are already sick, too much salt can cause mischief. Also, if we want a heartier soup, I will sometimes make some brown rice or noodles or orzo to add to the soup. But again, if we are already sick, I try to reduce the amount of grains in our diet).
3. If you are going to add the chicken, bring stock back to a boil and add chicken. Pay attention to not overcook. Usually takes less than 5 minutes.
4. Just before you are ready to eat, stir in the greens and allow to wilt. Squeeze in lemon juice and lots of freshly ground pepper.