It still can be called Get Well Soon Soup if you’re making it for your sick self, right?
Cough of Death has not been letting up all weekend, so chicken soup seemed like the obvious next step to take come Sunday. If it weren’t Low Carb January, I’d have gone chicken noodle or matzoh ball, but instead, I went for a non-noodley chicken soup flavored with ginger and dill (it’s our second chicken soup of the month; John made a chunky vegetable one heavy on paprika last week). It came out quite nice, with white beans helping bulk things up.
About 0.5 pounds chicken breast, cubed
1.5 quarts chicken broth
1/2 red onion, chopped
1 garlic cloved, chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
about 4 oz button mushrooms, sliced
2 scallions, chopped
1 14 oz can white beans, rinsed and drained
chopped parsley, to taste
ground ginger, to taste
ground dill, to taste
red pepper flakes, to taste
salt and pepper, to taste
1 tbsp olive oil
Heat oil in pan. Sautee onion, garlic and scallion for one minute. Add chicken, and season with salt, pepper and red pepper flakes. Brown for a couple minutes. Add mushrooms and cook until chicken is browned.
Pour in broth – add remaining ingredients, adjusting seasoning to taste. Bring to a boil and simmer for 20 minutes.