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.