Rosemary chicken soup
Rosemary chicken soup is a comforting blend of chicken, sweet potatoes, and aromatic herbs like rosemary and ginger. Sautéed aromatics and wholesome vegetables make this soup perfect for chilly days or cold-busting.
Cook time 80 min
Prep time 30 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 tbsp ginger root
1 tbsp rosemary
3 lb whole chicken
1 stalk
2 red hot chili peppers
4 cups water
2 sweet potatos
1 cup peas
2 tsp soy sauce
Rosemary Stanton's Cold-Busting Chicken Soup is a flavorful and nutritious dish that's perfect for chilly days or when you're feeling under the weather. Packed with ingredients known for their immune-boosting properties like garlic, ginger, and rosemary, this soup provides warmth and comfort in every spoonful.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Finely chop the fresh rosemary.
- Chop the celery stalk.
- Slice the red hot chili peppers.
- Peel and cube the sweet potatoes.
2. Sauté Aromatics:
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it starts to soften and become translucent.
- Stir in the minced garlic, grated ginger, and chopped rosemary. Cook for another 2 minutes, until fragrant.
- Place the whole chicken into the pot with the sautéed aromatics. Ensure the chicken fits comfortably in the pot.
- Add the chopped celery stalk, sliced red hot chili peppers, and 4 cups of water to the pot.
- Increase the heat to high to bring the mixture to a boil.
- Once the soup comes to a boil, reduce the heat to low. Cover the pot with a lid and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
- After the chicken has cooked, carefully remove it from the pot and set it aside to cool slightly.
- Add the cubed sweet potatoes to the pot. Allow them to simmer for about 15 minutes, or until they are tender.
- While the sweet potatoes are cooking, shred the chicken meat into bite-sized pieces. Discard the skin and bones.
- Return the shredded chicken to the pot. Add the peas and 2 teaspoons of soy sauce.
- Stir well to combine all the ingredients.
- Let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld together.
- Taste the soup and adjust the seasoning with more soy sauce or salt, if needed.
- Ladle the soup into bowls and enjoy it hot.
Enjoy your homemade cold-busting chicken soup! This hearty dish not only warms the soul but also offers a range of health benefits. It's a perfect go-to recipe during the cold season or whenever you need a nutritious boost.
Rosemary chicken soup FAQ:
After bringing the soup to a boil, reduce the heat and let it simmer for about 1 hour, or until the chicken is fully cooked and tender. For added flavor, you can let it simmer longer as well.
A large pot is recommended, preferably at least 6 quarts, to accommodate the whole chicken and the other ingredients comfortably.
Yes, you can substitute whole chicken with boneless chicken breasts or thighs. Adjust the cooking time accordingly; they will take less time to cook, about 20-30 minutes.
Allow the soup to cool completely before transferring it to airtight containers. It can be refrigerated for up to 3-4 days or frozen for longer storage, up to 3 months.
If your soup is too salty, you can balance it by adding more water or low-sodium broth. Alternatively, adding more vegetables can help absorb some of the saltiness.
Cooking Tips:
- For a richer flavor, you can sauté the onion, garlic, and ginger in the olive oil until they're soft before adding the chicken and other ingredients.
- If you prefer, you can use chicken broth instead of water to add more depth to the soup.
- Consider removing the chicken from the soup once it's cooked, shred the meat, and return it to the pot. This makes for a more delicate texture.
- Adjust the level of spice by adding more or fewer chili peppers according to your taste preference.
- Add a squeeze of fresh lemon juice before serving for an extra burst of flavor and vitamin C.
- Feel free to add other veggies you like or have on hand, such as carrots, celery, or spinach, to make the soup even more nutritious.
Nutrition Facts
4 ServingsCalories 1160kcal
Protein 90g
Carbohydrates 33g
Fiber 6g
Sugar 9g
Fat 77g
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