This week enjoy spicy lemon-chicken ginger soup. A great healthy comfort food that is packed with protein!
Prep Time: 15 Mins Cook Time: 15 Mins Total: 1 hour 15 Min Servings = 8
Calories: 215 kcal Carbohydrates: 15 g Protein: 23 g Fat: 7 g
Ingredients/ Equipment:
- One 4-pound whole chicken, innards removed
- 1 large yellow onion, peeled and chopped into large pieces
- 2 medium carrots, chopped into large pieces
- 2 celery stalks, chopped into large pieces
- 1 large head garlic, cut crosswise
- ½ to 1 jalapeño, cut lengthwise, plus more for garnish
- Two 3-inch pieces ginger, peeled and chopped
- 1 large bunch fresh parsley, plus more for garnish
- 1 tablespoon coriander seeds
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 6 ounces fresh spinach or other tender greens
- 2 lemons, thinly sliced
Directions:
1. Combine the chicken, onion, carrot, celery, garlic, jalapeño, ginger, parsley, coriander, salt and black pepper in a large Dutch oven or saucepan. Add enough cold water to cover. Cover the pot and bring the liquid to a boil over high heat, then reduce the heat to low and simmer, skimming any impurities that might rise to the top of the liquid with a metal spoon. Cover and simmer until the chicken is tender and falls apart, 55 minutes to an hour. (Alternatively, you can cook the chicken and broth in a pressure cooker for 40 minutes.)
2. Transfer the chicken to a large plate and collect any broth that might drip down. Using a fine-mesh strainer, strain the stock into a clean saucepan and keep warm over low heat. Taste the stock and add salt if you feel it needs it. Shred the chicken using a fork. If you have more meat than you would like to serve, this is great to freeze for another use.
3. Divide the spinach, shredded chicken, jalapeño and lemon slices among serving bowls and top with the hot broth.
You can find the full recipe at purewow here!
