There’s nothing like chicken soup…

When you need to comfort the inner you and boost your immune system, chicken soup is a wonderful standby.  This is easy and delicious, and good even when you’re not ailing!

2 – 3 TB extra virgin olive oil
1 small onion, chopped
2 – 3 ribs of celery, chopped
2 – 3 carrots, peeled and chopped*
2 – 3″ piece of fresh raw ginger, peeled and thinly sliced
2 garlic cloves, crushed and minced 
2 tsp curry powder
4 c chicken or turkey stock (homemade if you have it, or organic store-bought)
1 c water (or 1 c coconut milk, if you prefer) 
1 – 2 green onions, chopped, for garnish
3 – 4 sprigs cilantro, chopped, for garnish

*can substitute 1 c of cubed cooked butternut squash

Heat the olive oil, and add the onions, celery, carrot and ginger.  
Saute, stirring frequently, for 5 minutes or so.  
Add the garlic, and cook until all the flavors start to mix nicely: about 2-3 more minutes.  
Add the curry powder, chicken stock and additional water*; cook until the soup simmers.  
Reduce heat to medium low, cover, and cook for 20-30 minutes.  

*Omit the water if you are using the coconut milk; let the soup simmer about 15-20 minutes, add the coconut milk and reduce heat to low for the last 5-10 minutes.

Garnish with chopped green onions and cilantro, and serve.

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