Rosemary chicken soup
Discover the ultimate comfort with Rosemary Stanton's Cold-Busting Chicken Soup. This hearty recipe, brimming with nourishing ingredients like whole chicken, sweet potatoes, garlic, ginger, and a kick of red hot chili peppers, is perfect for warding off colds and boosting your immune system. Simple to prepare and deeply satisfying, this soup combines fresh rosemary, peas, soy sauce, and a blend of aromatic spices in a rich, savory broth. Ideal for cozy nights and staying healthy.
Cook time 80 min
Prep time 30 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 tbsp ginger root
1 tbsp rosemary
3 lb whole chicken
1 stalk
2 red hot chili peppers
4 cups water
2 sweet potatos
1 cup peas
2 tsp soy sauce
Rosemary Stanton's Cold-Busting Chicken Soup is a flavorful and nutritious dish that's perfect for chilly days or when you're feeling under the weather. Packed with ingredients known for their immune-boosting properties like garlic, ginger, and rosemary, this soup provides warmth and comfort in every spoonful.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Finely chop the fresh rosemary.
- Chop the celery stalk.
- Slice the red hot chili peppers.
- Peel and cube the sweet potatoes.
2. Sauté Aromatics:
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it starts to soften and become translucent.
- Stir in the minced garlic, grated ginger, and chopped rosemary. Cook for another 2 minutes, until fragrant.
- Place the whole chicken into the pot with the sautéed aromatics. Ensure the chicken fits comfortably in the pot.
- Add the chopped celery stalk, sliced red hot chili peppers, and 4 cups of water to the pot.
- Increase the heat to high to bring the mixture to a boil.
- Once the soup comes to a boil, reduce the heat to low. Cover the pot with a lid and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
- After the chicken has cooked, carefully remove it from the pot and set it aside to cool slightly.
- Add the cubed sweet potatoes to the pot. Allow them to simmer for about 15 minutes, or until they are tender.
- While the sweet potatoes are cooking, shred the chicken meat into bite-sized pieces. Discard the skin and bones.
- Return the shredded chicken to the pot. Add the peas and 2 teaspoons of soy sauce.
- Stir well to combine all the ingredients.
- Let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld together.
- Taste the soup and adjust the seasoning with more soy sauce or salt, if needed.
- Ladle the soup into bowls and enjoy it hot.
Tips:
- For a richer flavor, you can sauté the onion, garlic, and ginger in the olive oil until they're soft before adding the chicken and other ingredients.
- If you prefer, you can use chicken broth instead of water to add more depth to the soup.
- Consider removing the chicken from the soup once it's cooked, shred the meat, and return it to the pot. This makes for a more delicate texture.
- Adjust the level of spice by adding more or fewer chili peppers according to your taste preference.
- Add a squeeze of fresh lemon juice before serving for an extra burst of flavor and vitamin C.
- Feel free to add other veggies you like or have on hand, such as carrots, celery, or spinach, to make the soup even more nutritious.
Enjoy your homemade cold-busting chicken soup! This hearty dish not only warms the soul but also offers a range of health benefits. It's a perfect go-to recipe during the cold season or whenever you need a nutritious boost.
Nutrition per serving
4 ServingsCalories 1160kcal
Protein 90g
Carbohydrates 33g
Fiber 6g
Sugar 9g
Fat 77g
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