Sunday, December 22, 2013

Restorative Chicken Ginger Soup with Recipes and Video

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 4 days or freeze. 

Preparation Time: 25 minutes
Makes: Six 1½ cup servings

1 tablespoon extra-virgin olive oil
1 medium yellow onion, roughly chopped
1 teaspoon sea salt, divided, plus more to taste
4 medium carrots, cut into half moons
1 cup roughly chopped rutabaga or turnip
2 cups sliced portabella or wild mushrooms
2 celery stalks, roughly chopped
3 garlic cloves, minced
1-2 tablespoons freshly grated ginger
5-6 cups chicken broth (see Basic Bone Broth recipe)
3 cups shredded organic pastured chicken
4-5 cups 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 ¼ of the salt.  Add carrots, rutabaga and ¼ teaspoon more of salt and cook for 1-2 minutes.  Add mushrooms and sauté for 2-3 minutes.  Add celery, garlic, ginger and remaining 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 ½ cup cabbage and ¼ cup cilantro.  Enjoy!

Copyright 2012, S. Sammartino, Original recipe,

Basic Bone Broth
This rich and nourishing broth is full of healing nutrients such as gelatin, collagen, minerals and vitamins.  Add salt and sip on this as a daily healing digestive tonic or use for soups, stews, grains and more.  Slow cooker’s work great here too.
Preparation Time: 25 minutes
Makes: 4-6 cups

1 whole 5 lb organic pastured chicken
Chicken neck and organs (optional)
1 large yellow onion, quartered
1 head garlic, cut in half cross-wise
¼ to ½ cup sliced fresh ginger
2-3 stalks celery
3-4 large carrots
8 shiitake mushrooms (optional)
1 stalk burdock root (optional)
1 2-inch strip piece kombu seaweed
2 tablespoons raw apple cider vinegar
8-10 cups water

Rinse chicken and add to a large stockpot with neck and organs.  Add onion, garlic and ginger to pot.  Cut celery and carrots into 3 or 4 large chunks and place on top of chicken.  Add mushrooms and burdock if using.  Add seaweed and vinegar and cover with water.  Cover and turn heat to medium high to bring broth to a low boil. Reduce heat to simmer and cook for 2 hours. 
Then remove chicken from the pot and pull meat from the bones.  Add skin and bones back to the broth and simmer broth for an additional 16-24 hours.  Refrigerate chicken for use in soups, salads, etc. 
Strain broth into a large bowl using a fine mesh sieve and then add to glass mason jars or containers and refrigerate.  If desired, remove fat that congeals on the surface of broth before using.  Broth should congeal to a jelly like texture when refrigerated.  Use within 3-4 days or freeze in glass containers.

Copyright 2012, S. Sammartino, Original recipe,


  1. Hi there this soup sounds delicious! Do you have the nutritional information per serving?

  2. Hi there Cindy Anderson. So glad this soup sounds delicious to you! I don't have the nutritional info per serving yet, but will likely be adding that soon. Join my FB page to stay in touch and thanks for stopping by. Also, if you try the soup let me know how you like it.