Tuesday, December 27, 2011
This time of year always brings sniffles and coughs. Chicken soup is a standard remedy for those who are suffering from colds and flu. I decided to pump up the healing properties of chicken soup by adding some ginger and garlic, along with a splash of lemon juice. Even if you or your family aren't feeling poorly, this stew will nourish and warm you.
Here's what you need:
One 3-4 inch piece of ginger, peeled and thinly sliced
3 teas minced garlic
8 cups chicken broth
3 chicken breasts
1 small onion, diced
2-3 carrots, grated (you can use matchstick-cut carrots instead)
1 cup brown rice
1 teas dried parsley
juice of one lemon
In a large saucepan, combine the ginger, garlic, and chicken broth. Bring to a boil. Toss in the chicken breasts, veggies, rice and parsley. Cover and reduce heat, allowing the stew to simmer for about an hour.
Check to see if the chicken is cooked. When it is, remove from the pot and shred with a fork. Return to the pot.
By this time, the rice should be puffy and tender. It will help thicken the stew. Right before serving, stir in the lemon juice.
For more yummy recipes, head over to Tempt My Tummy Tuesday at Blessed with Grace.