After eating anything and everything on our trip in California and junk through the hurricane last week, I needed to get back on track this week. Since the weather was chilly this weekend, soup seemed like the best way to do that.
This soup is Paleo-friendly but you don't have to be following Paleo to enjoy it. I like this recipe because it is simple. I think the best chicken soups start with a whole chicken creating its own broth but sometimes there isn't time for that. This recipe just uses a rotisserie chicken and store-bought broth. I highly recommend using high-quality organic broth. (However, if you have time and are looking for a healthy chicken soup, try Julie's. It is one of my all-time favorite soups.)
GINGER CHICKEN SOUP
2 Tbsp. olive oil
1 small red onion, thinly sliced
3 cloves garlic, minced
3 Tbsp. minced fresh ginger
64 oz. chicken broth
2 carrots, peeled and chopped
2 celery stalks, thinly sliced
1 3 lb. rotisserie chicken
4 scallions, thinly sliced
Heat oil in large saucepan. Add onion, garlic and ginger to the pan. Cook for about two minutes.
Add the broth, carrots and celery and bring to a boil. Reduce to a simmer and cook until veggies are tender, about 20 minutes.
Meanwhile, shred chicken into bite-sized pieces. You can use a fork but I usually just use my fingers. (I also try and shred the chicken pretty soon after bringing it home from the store because it is easier to shred when it is warm or at room temperature.)
Add the chicken and scallions to the pan and cook until warmed for about three minutes.
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