Wednesday, October 31, 2007

Chicken Corn Soup With Ginger

I've been putting together some recipes to go with an article that I've written for the next NEHA journal. This is a good one for keeping the immune system and digestive system strong through the winter. And it's delicious!

Years ago, a friend of mine served me a delicious chicken & corn soup with ginger. It was so good that I went home & came up with my own version of it! Here in Lancaster County, PA Dutch chicken corn soup with noodles is a wintertime staple – this soup is very different from that one!

Sarah’s Chicken Corn Soup with Ginger

2 Tbsp Olive oil
2 Cups chopped onion
2 Tbsp shredded fresh ginger
6 or 8 garlic cloves, chopped
1 pound skinless, boneless chicken breast, cut into 1 inch pieces
3 quarts chicken broth
1 Cup shredded, dried Astragalus root in a muslin bag
2 Tbsp chopped American Ginseng root, also in the bag
1 ½ Cups dried corn
Sea salt & black pepper to taste
Pinch of red pepper flakes (optional)

In a soup kettle, sauté onions, ginger & garlic for a couple of minutes. Add chicken & sauté for 4 or 5 minutes, until browned a little. Add the chicken broth & bag of roots, & bring to a boil. Stir in the dried corn & reduce heat. Add salt & pepper. Simmer for an hour or more on very low heat. Add water if needed as the corn re-hydrates. If you have a large enough pot, this recipe can be doubled or even tripled, and you can eat it all week! It gets better with each re-heating.

Copyright 2007, Sarah Campbell

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