chicken soup

So I’m kind of obsessed with soup already, even though it’s just starting to get cold out. However, it’s officially soup season here at Real Nutrition, which certainly calls for celebration. I love making soups for several reasons…

  1. They last all week–no meal planning required!
  2. They’re so easy to make
  3. Most can be served hot or cold
  4. You can make them light or very filling
  5. There’s nothing more comforting than a hot bowl of soup on a cold evening to help you unwind after a long day

chicken soup

Last week I made this Asian chicken soup in the crockpot filled with mushrooms, ginger and cilantro–talk about healing! Mushrooms are not only heart healthy, but they also contain strong immune boosting long chain polysaccharides, particularly alpha and beta glucan molecules. Ginger is proven to aid in digestion and its spicy kick may help to clear up throat and nasal congestion. Cilantro is rich in a diverse array of phytonutrients and antioxidants (not to mention vitamins and minerals), which may aid in disease prevention.

So, as promised, here is the first of many delicious and healthy soup recipes to come this season!

Ingredients:

For Broth:

1 Chicken breast bone in (with skin)

2 Chicken thighs (with skin)

4 Scallions, trimmed

10 sprigs fresh cilantro

2 cloves garlic

1 3-inch piece of ginger (unpeeled), sliced

10 black peppercorns (about ¼ tsp)

3 medium carrots, peeled

1 (8-oz) package whole baby bella mushrooms, trimmed

4 cups low-sodium chicken broth

½ tablespoon Tamari gluten-free soy sauce

1 tsp sesame oil

 

For Serving:

6 oz baby bok choy (1 ½ heads), sliced

1 jalapeno or fresno chile, seeded and chopped

Sliced scallions

Fresh cilantro leaves

Dash of sriracha (to taste)

 

Instructions:

  1. Combine all broth ingredients (except Tamari and sesame oil) in a 5- or 6-quart slow cooker with 2 cups of water. Stir, cover, and cook on low for 6-8 hours, until chicken is fall-off-the-bone tender
  2. Strain the broth into a pot. Set aside the chicken, carrots, and mushrooms. Discard the other solids.
  3. Return the broth to your slow cooker and turn heat to high. Add Tamari, sesame oil, and bok choy; cook, covered, until noodles are tender (about 10-15 minutes).
  4. Meanwhile, shred the chicken (discarding bones), slice carrots, and halve mushrooms, dividing among 4 bowls to serve.
  5. Add the broth with bok choy to bowls. Top with jalapeno, scallions, cilantro, and sriracha.

 

Recipe adapted from http://communitytable.parade.com/341608/dash/slow-cooker-asian-chicken-noodle-soup/