It’s soup season. It’s also cold and flu season. And, well, I just want to curl up on the sofa and chill-lax season.
You all know what I’m talking about, because you’re starting to feel the stresses of the season, too!
Last week I was sitting around the table with my daughter and daughter-in-law. We had our glasses of wine and cups of coffee. Yes, we were double drinking and playing a mostly incorrect card game. And chatting. Our conversation moved to the health benefits of certain herbs and spices; how adding a few extra items to soup or a cup of tea can improve how we feel.
Forever and across the world, chicken soup has been the comfort food for what ails you.
It doesn’t matter if you just want comfort after a long day, or you’ve actually let the mucus guy on the commercial set up residence. Chicken soup is what we have to have.
While every Mom knows it’s good stuff, scientists have studied the concoction and come up with a few perfectly fabulous reasons to consume chicken soup. Basically, there’s good nutrition in the vegetables, along with amino acids in the chicken, you’ll be more hydrated and honestly, it tastes great. There’s definitely more to the health benefits story, but that’s it in a nutshell.
Two specific spices that the girls and I were talking about were ginger and turmeric.
I have a Moroccan chicken stew recipe that includes these two ingredients, plus some others, which got me to thinking. Why not include ginger and turmeric in my ever-changing chicken soup recipe?
Remember the season we’re in? Yeah, this ended up being a busy-person recipe, because I used pre-made stock. However, the pot would have a lot more nutritional value if you take time to make stock from the whole chicken, including the bones. But, alas, this particular soup utilized the already done liquid and my trusty slow-cooker.
Ginger-Turmeric Chicken and Vegetable Soup
- 2 large chicken breasts
- 6 cups chicken stock
- 1 cup each chopped carrots, onions, celery and fennel
- 1 cup orange juice
- 1 tablespoon each grated fresh ginger, powdered turmeric and minced garlic
- 1 cup rough chopped parsley
- Salt and cracked pepper to taste
I literally dumped everything except the parsley, salt and pepper into the slow-cooker. Set on low, it simmered all day long, around 8 hours. Arriving home famished, I used two forks to shred the chicken breasts, tasted for salt and pepper then stirred in the parsley.
And, you know what else? I didn’t make a salad since the vegetable factor was already happening!
Happy eating, my friends –Missy