Rejuvenating Chicken Rice Soup
I make this soup whenever anyone in my family feels even the slightest bit under the weather. I call the soup "rejuvenating" because whenever I make it, the next day whoever it is who wasn't feeling well seem replenished and back to normal.
Ground ginger. Even though it's a dried spice, it doesn't change the fact that it has amazing medicinal benefits. Many cuisines around the world, such as Chinese and Thai, use ginger on a daily basis—and yes, their traditional cuisines are among the top 10 healthiest in the world. (This is in contrast to the Americanized versions of their foods, which we have come to love as take-out here in this country.)
Some of the benefits of ginger include: reducing nausea (including morning sickness), reducing muscle pain, acting as an anti-inflammatory agent, and helping with indigestion. Some research suggests that it may be linked with the prevention of some illnesses, as well.
- 8 cups chicken stock
- 2 pounds chicken cooked, cubed or shredded
- 1 cup long grain rice, rinsed
- 1 cup corn
- 4 medium carrots, peeled and chopped
- 2 celery ribs, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon canola oil
- 1 tablespoon ground ginger
- 1 teaspoon paprika
- 3 sprigs thyme, fresh
- salt and pepper, to taste
- Prep all of the ingredients.
- Cook the chicken; then cube or shred. Set aside.
- Heat the pot on medium-high heat. Add oil. Saute onion, celery, garlic, and spices together until translucent and fragrant.
- Pour in the chicken broth and rice and simmer for 30-45 minutes, or until the rice is tender.
- Add in the chicken and corn 5 minutes before serving. Season to taste and enjoy.
- I usually cook the chicken in the same pot that I make the soup in. I remove the chicken and deglaze when sauteing the vegetables. This adds more depth of flavor to the soup.
- You may substitute fresh ginger in place of dried by grating up to 1 teaspoon of fresh ginger into a paste.
- Remove bay leaves at the end of cooking process. The leaves themselves are not edible and are only added to impart flavor.
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© 2019 Cassie M