Good Day Gourmet: Chicken Ginger Soup

FOX 13's Vanessa Ruffes whips up her chicken ginger soup.

Makes about 4 servings

Ingredients

  • 1 large can of chicken broth (I used a 49.5 oz.-can, you may also use 2 32oz.-containers of broth without affecting the taste)
  • 5 tsp. FRESH ginger, finely grated
  • 1 large chicken breast
  • 2 chicken thighs
  • 3 oz. mushrooms, chopped
  • 2-3 leaves bok choy, chopped into ribbons
  • 1/2 large sweet onion, diced
  • Scallions, chopped, as a garnish
  • Salt & pepper
  • Steamed rice, to scoop on top before serving (or you may use 2 cups of egg noodles, add to the soup in the last 5-7 minutes of cooking)

Directions:

  1. In a large pot, heat chicken broth on HIGH.
  2. Add diced onions, chopped mushrooms, chopped bok choy.
  3. Peel the skin of the ginger, using a knife or a vegetable peeler. Finely grate and add to the broth. (I use the finest grate side of a box grater).
  4. Dice chicken into 1" cubes and add to the pot. Season broth with salt & pepper (I use about 2 tsp. salt, about 1 tsp. pepper)
  5. Cover and boil on high for about 20 minutes. If you're using egg noodles, add those in the last 5-7 minutes of cooking.
  6. Garnish with chopped scallions. If you're using steamed rice instead of noodles, add a scoop to the soup right before serving.

This recipe and others from Vanessa available on her food blog: www.foodshelikes.com!

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