Ginger Chicken Soup Recipe
- 0:10:00
- 0:30:00
- 0:40:00
4
Ingredients
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4chicken breasts, skinless and boneless
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1 1/2large onions, diced
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4carrots, sliced
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4stalks celery, sliced
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4cloves of garlic, peeled and ends cut off
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1tbspfresh ginger, washed
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2sweet potato, diced into 1 1/2 in cubes
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1bay leaf
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1/4tspred or cayenne pepper
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1/8tspground black pepper
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1/8tspSea salt
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6cupswater
Instructions
- Fill a large stock pot 3/4 full with water - use filtered, if possible.
- Turn heat on to medium high.
- Rinse chicken breasts under cold water and place into pot.
- Slice carrots and celery. Dice onions. Prepare garlic and grate ginger. Cube sweet potatoes.
- Add prepared ingredients to stock pot along with bay leaf, some black pepper, some sea salt, and cayenne pepper.
- Bring to a boil and allow to simmer for at least 20 minutes.
- Test chicken to be sure it's cooked through and test sweet potatoes to be sure they are fork tender.
- Remove chicken breasts and cut into cubes. At this point, you may add the chicken back into the soup or reserve to the side so that people can add as much chicken to their bowls as desired.
- Adjust salt and pepper to your taste.
- Serve hot with fresh, crusty Italian or French bread. Enjoy!
By: Insp. by http://www.suite101.com/content/healthy-homemade-ginger-chicken-soup-recipe-a200374
Published on 09/03/2013
- 99.90g Water (WATER)
- 63.95g Carbohydrate, by difference (CHOCDF)
- 10.34g Sugars, total (SUGAR)
- 6g Cholesterol (CHOLE)
- 251g Energy (ENERC_KCAL)
- 1050g Energy (ENERC_KJ)
- 3g Calcium, Ca (CA)
- 1g Magnesium, Mg (MG)
- 158g Phosphorus, P (P)
- 8g Potassium, K (K)
- 4g Sodium, Na (nan)
- 76.4g Vitamin C, total ascorbic acid (VITC)
- 1.560g Thiamin (THIA)
- 17g Folate, total (FOL)
- 17g Folate, food (FOLFD)
- 17g Folate, DFE (FOLDFE)
- 11.3g Choline, total (CHOLN)
- 27g Vitamin A, RAE (VITA_RAE)
- 2g Retinol (RETOL)
- 310g Carotene, beta (CARTB)
- 25g Cryptoxanthin, beta (CRYPX)
- 547g Vitamin A, IU (VITA_IU)
- 454g Lutein + zeaxanthin (LUT+ZEA)
- 3.26g Total lipid (fat) (FAT)
- 1.392g Fatty acids, total saturated (FASAT)
- 25.3g Fiber, total dietary (FIBTG)
- 92g Phytosterols (PHYSTR)
- 1.97g Glucose (dextrose) (GLUS)
- 1.29g Fructose (FRUS)
- 10.39g Protein (PROCNT)
- 71.2g Fluoride, F (FLD)
- 2.52g Sucrose (SUCS)
- 12.65g Starch (STARCH)
- 12g Carotene, alpha (CARTA)
- 20g Lycopene (LYCPN)
- 163.7g Vitamin K (phylloquinone) (VITK1)
- 99.80g Ash (ASH)
- 9.71g Iron, Fe (FE)
- 1.19g Zinc, Zn (ZN)
- 12.753g Manganese, Mn (MN)
- 4.9g Selenium, Se (SE)
- 2.450g Vitamin B-6 (VITB6A)
- 2.360g 16:0 (F16D0)
- 2.750g Fatty acids, total monounsaturated (FAMS)
- 2.510g 18:1 undifferentiated (F18D1)
- 8.370g Fatty acids, total polyunsaturated (FAPU)
- 7.710g 18:2 undifferentiated (F18D2)
- 1.050g 18:3 undifferentiated (F18D3)
- 1.143g Niacin (NIA)
- 1.04g Vitamin E (alpha-tocopherol) (TOCPHA)
- 1.014g Leucine (LEU_G)
- 1.413g Aspartic acid (ASP_G)
- 1.413g Glutamic acid (GLU_G)
- 1.413g Proline (PRO_G)
- 1.330g Copper, Cu (CU)
- 1.399g Pantothenic acid (PANTAC)
- 8.9g Betaine (BETN)
- 6.56g Tocopherol, gamma (TOCPHG)