Gingery Chicken Soup With Zucchini Noodles Recipes

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GINGERY CHICKEN SOUP WITH ZUCCHINI "NOODLES"



Gingery Chicken Soup with Zucchini

This immunity-boosting chicken noodle soup is just as comforting as your grandma's, but it's also gluten-free and paleo-friendly, thanks to a big helping of spiralized zucchini "noodles" instead of traditional wheat-based pasta. The homemade chicken broth is flavored with ginger in two ways: sliced ginger simmers slowly to lend warming background notes, while freshly grated ginger added at the end of cooking brings zippy flavor and extra health benefits.

Provided by Rhoda Boone

Categories     Soup/Stew     Dinner     Chicken     Carrot     Cilantro     Garlic     Ginger     Zucchini

Yield Serves 6

Number Of Ingredients 14

4 medium carrots (about 1 1/4 pounds), divided
3 (3") pieces ginger, unpeeled
1 (3 1/2-4 pound) whole chicken
1 medium onion, unpeeled, cut into sixths
3 celery stalks, cut into 2" pieces
1 head of garlic, halved crosswise
1 tablespoon black peppercorns
Handful of cilantro stems, plus leaves (for serving; optional)
2 medium zucchini (about 10 ounces)
2 teaspoons kosher salt, plus more
3/4 teaspoon freshly ground black pepper, plus more
Lime wedges (for serving; optional)
Special Equipment
A large stockpot (at least 8 quarts); a spiralizer or mandoline with a medium julienne blade

Steps:

  • Scrub 2 carrots and cut into 2" pieces. Finely grate ginger to yield 1 tsp., then thinly slice remaining ginger. Place chopped carrots, ginger slices, chicken, onion, celery, garlic, peppercorns, and cilantro stems, if using, in stockpot. Fill with cold (preferably filtered) water to cover (about 4 quarts). Cover and heat over high until mixture comes to a low boil. Immediately reduce heat to medium-low and bring to a simmer. Cook, uncovered, skimming foam and fat from the surface occasionally and reducing heat if needed so mixture does not come to a boil, until chicken is just cooked through, about 30 minutes.
  • Using tongs, carefully transfer chicken to a rimmed baking sheet. Let cool slightly, about 15 minutes. Remove meat from bones, discard skin, and return bones to pot. Continue to simmer until liquid is flavorful andreduced, about 2 hours. Shred chicken into bite-sized pieces and reserve.
  • Peel remaining 2 carrots and cut into 1/4"-thick slices on the bias. Spiralize zucchini into noodles (alternatively, use mandoline with julienne blade). Divide zucchini noodles among bowls.
  • Carefully strain broth into a large bowl or another pot (you should have about 8 cups). Return broth to stockpot and bring to a simmer. Add shredded chicken, sliced carrots, 1 tsp. grated ginger, 2 tsp. salt, and 3/4 tsp. pepper and cook until carrots are tender, 5-7 minutes. Remove from heat, taste, and adjust seasoning.
  • Ladle soup over zucchini noodles and top with cilantro, if using. Serve with lime wedges alongside, if using.
  • Do Ahead
  • Soup (without zucchini) can be made 3 days ahead. Cover and chill, or freeze up to 6 months. When ready to serve, rewarm soup, spiralize zucchini, and divide zucchini among bowls. Ladle soup over zucchini.

CHICKEN GARLIC GINGER HEALING SOUP



Chicken Garlic Ginger Healing Soup image

Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).

Provided by replank

Categories     Chicken Breast

Time 50m

Yield 1 large pan!, 12 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon ginger paste (optional)
1 teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 large sweet onion, Finely diced
2 lbs boneless skinless chicken breasts, cut into pieces
1/2 cup fresh carrot, sliced
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 cup fresh spinach

Steps:

  • Heat olive oil in a large pan.
  • Add fresh garlic, fresh ginger, and onion.
  • Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
  • Add the chicken broth, water, chicken, and carrots.
  • Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
  • Add spinach and let cook for 5 minutes just before serving.
  • Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

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