With cold and flu season upon us, I would like to share two chicken soup recipes I enjoy with you:
One is from a patient from India and the other one is from my mother…
Indian Style Chicken soup:
2 tbsp of olive oil
Make a paste: one bunch of cilantro, 1-1.5 tsp garlic, 1-1.5 tsp ginger and 1.5 tbsp. of water. Make it into a paste in the food processor.
2 lbs. chicken thighs in bone preferably with skin removed.
Black pepper 1/2 tsp
Turmeric 1/2 tsp
Cumin 1/2 tsp
Coriander 1/2 tsp
Mushrooms
Cabbage
Greens: can use chard, kale and or spinach
Instructions:
Saute: add chicken thighs, paste, 1/2 tsp black pepper, 1/2 tsp turmeric, 1/2 tsp cumin and 1/2 tsp coriander,
Add vegetable stock, bring it to a boil, then simmer and cover it and cook for 15 minutes.
In another pan, with oil saute cabbage, chard, greens, spinach and mushrooms. You can use maitake and shiitake mushrooms for immune support.
Once chicken is cooked, add vegetables and salt. To top it off, add little bit of spring onion
Latin American chicken soup:
2 lbs. chicken in bone (preferably with skin removed)
1 chopped sweet onion
1 full bunch of cilantro (some can be saved as a garnish for later)
1 roma tomato
1 red or orange bell pepper
1 jalapeño. If you prefer it to not be spicy, remove seeds and light part from the inside. Chop into some small pieces.
2 Japanese sweet potatoes cut into bite size pieces
2 yellow Squash
2 tsp salt
One green plantain
2 lemons
Other add ons may be: sliced chayote squash or butternut squash.
In a large pot, bring the chicken, tomato, onion, bell pepper, cilantro and jalapeño to a boil. Cover with water with at least two inches to spare. Add in the sweet potato, squash, plantain or other vegetable. Cover with more water if necessary. Bring the pot to a boil again and then turn down to simmer. Cook 20 to 30 minutes. Test that chicken and veggies are cooked.
Squeeze lemon juice over your bowl. Salt and pepper to taste. You can add some fresh cilantro as a garnish.
Enjoy!