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Restorative Chicken Ginger Soup


Chicken soup is an age-old remedy for boosting the immune system during cold and flu season. This nourishing broth combines with plentiful veggies to feed both the body and the soul. Serve over a bed of quinoa, brown rice, brown rice pasta or a piece of crusty bread if desired. Use within four days or freeze.


1 tbsp
extra-virgin olive oil
1 medium
yellow onion, roughly chopped
1 tsp
sea salt, divided, plus more to taste
4 medium
carrots, cut into half moons
1 cup
roughly chopped rutabaga or turnip
2 cup
sliced portabella or wild mushrooms
celery stalks, roughly chopped
3 clove
garlic, minced
1 tbsp
freshly grated ginger
5 cup
chicken broth (see additional notes)
3 cup
shredded organic chicken
4 cup
baby spinach
1 medium
napa cabbage, shredded
1 bunch
fresh cilantro, roughly chopped


Heat a 4-quart stockpot on medium heat and add oil. Add onion and sweat for 2 minutes, stirring frequently. Stir in 1/4 teaspoon salt. Add carrots, rutabaga another 1/4 teaspoon salt and cook for 1-2 minutes. Add mushrooms and saute for 2-3 minutes. Add celery, garlic, ginger and remaining 1/2 teaspoon salt and cook for an additional minute. Cover veggie mixture with broth, cover and bring to a gentle boil. Reduce heat to medium low and simmer covered for 15 minutes. Then stir in chicken and simmer for 5 more minutes. Turn off heat and stir in spinach. Taste to adjust salt. Serve each bowl with 1/2 cup cabbage and 1/4 cup cilantro.


For added health benefits, try using "Basic Bone Broth" as your broth base for this dish.

Restorative Chicken Ginger Soup
SourceCopyright 2012, S. Sammartino, Original recipe,
Prep time
45 minutes
Cooking time
Total time
45 minutes