|To Your Health|
Recipe by Robin
Summertime colds seem so counterintuitive and unfair. Staying in bed shivering under blankets while everyone else is outdoors playing in the sun, swimming with the kids, or sipping cocktails at a barbecue just doesn’t seem right. So the other day when I felt a bit under the weather, I chose to nip the virus in the bud. In addition to getting extra rest and drinking ginger tea and lemon tea, I made chicken soup.
|Add Soft Veggies Last for Best Texture|
|Add These Veggies First for Tastiest Broth|
|Chop Cabbage Stems and Leaves Separately|
You can make this soup to use up a variety of older veggies from your fridge even if you’re feeling fine. Enjoy and be well!
serves 8 - 10
leftover cooked chicken
8 – 10 cups water
3 tbsp. instant chicken bouillon
1 shallot or leftover green onion
½ lb. carrots
½ lb. celery
1 lb. Napa cabbage
¼ lb. radishes
½ lb. summer squash
1 – 2 tsp. chopped fresh herbs
2 tbsp. chopped basil
lemon for garnish
Liquid Aminos for garnish
Add water, chicken carcass and/or meat, and instant broth to large soup pot. Bring to boil. Reduce heat to fast simmer.
Meanwhile, chop onion, carrots, and celery, and add immediately to soup pot. These veggies can cook almost indefinitely, and enrich the broth’s flavor. If using dried herbs, add them now.
Chop cabbage, separating hard stems from soft leaves. Slice hard parts thinly and add to pot. Chop and reserve the leafy parts.
Clean and chop radishes. Add to pot.
Slice squash. Chop fresh herbs, keeping basil separate.
Any time after carrots start to get tender, remove the meat and bones to a plate. Add the squash, chopped cabbage leaves, and chopped herbs. Stir them into pot thoroughly. Bring pot to boil again. Simmer again for 5 minutes or so, until squash is done to your liking.
Meanwhile, remove meat from bones and throw back into the pot.
When squash is done, remove soup from heat and stir in chopped basil.