Friday, 27 November 2015

Ginger Chicken Soup

With the arrival of cold weather and snow our thoughts turned to chicken/turkey soup.  So this week as our American friends celebrate Thanksgiving I hope they have kept the bones and some leftover meat because this is a wonderful soup.

  • Bones and leftover meat of one chicken
  • 10 cloves of garlic
  • Five large onions
  • Seven celery stocks
  • 2 teaspoon salt
  • Three bay leaves
  • Water to cover

  • 6 cups of broth
  • 2 cups cooked chicken
  • 2 cups frozen peas
  • 3 teaspoons grated ginger (add more if you enjoy the flavour)
  • 2 carrots finely julienned
  • 1 teaspoon cumin

  1. In a large soup pot simmer all of the broth ingredients for three hours (freeze any left over chicken broth to use later)
  2. Strain broth through cheese cloth and discard everything in the cheese cloth
  3. Place all the soup ingredients in a medium soup pot holding back 1/2 cup of julienned carrots as garnish
  4. Bring to a simmer and cook just long enough to cook the peas
  5. Plate the soup and garnish with carrots in the centre

From Our Table To Yours

Grandma Snyder

©2013-2015 twosnydergirls

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