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Spiced Immune-Boosting Chicken Soup

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I’m so excited about this new recipe! I planned to make some home-made chicken soup to fight off a bad cold my husband had, but wanted to go above and beyond by adding in some immune-supporting, inflammation-reducing ingredients like ginger and turmeric.

I have to say, this turned out ah-MAZE-ing. Plus, it has a lot of features I look for when I cook: Efficiency – The stock and soup are made in one pot, in one fell swoop. Chaos-Reduction – This recipe gets started early in the day, which happily takes the chaos out of the dinner hour. Economical – Drumsticks are one of the most affordable cuts of meat, and we get the most out of them in this recipe by using them for both the meat and the stock.

Enjoy!

Spiced Immune-Boosting Chicken Soup
Print Recipe
A hearty, immune-boosting chicken soup with Indian spices.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 3-10 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 3-10 hours
Spiced Immune-Boosting Chicken Soup
Print Recipe
A hearty, immune-boosting chicken soup with Indian spices.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 3-10 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 3-10 hours
Ingredients
Servings: people
Instructions
  1. In a large stock pot, heat oil over medium heat. Remove skin from the drumsticks and add them to the pot as you go. It helps to use paper towels in each hand - one to hold the drumstick and another to pull the skin off. Brown the drumsticks on all sides, sprinkling with salt and pepper. You can leave the skin on if you don’t mind the extra grease, or if you prefer to skim it off later.
  2. Add the ginger, bay leaf, two of the carrots (whole, or cut in large chunks is fine) and about 6 quarts of water to the pot. If you are short on space, you can add more water in later, since it will cook down quite a bit.
  3. You have a choice to make with the onion, garlic and celery! You can either put them in now to make the broth, straining them out along with the bones before you add in the final ingredients, or you can chop them all up nicely to have in your finished product. The former is less labor intensive (just halve or quarter the veggies), while still reaping the flavor and nutrients, but the latter preserves the bulk, fiber and texture offered by all those veggies. Of course you could also do a combination. The choice is up to you! When I make this, I put them in now, as part of the stock, and strain them out, mostly because my husband doesn’t like those vegetables much.
  4. Cook for 30-45 minutes, until the drumsticks are cooked through. Using tongs, remove the drumsticks from the pot and place on a plate. When cool enough, remove the meat from the bones. Refrigerate the meat and return the bones to the pot. Turn the heat way down low, cover the pot, and let simmer all day long (but at least 3 hours), until about 25 minutes before you want to eat.
  5. About 25 minutes before you want to eat, strain the bones and veggies out of the stock. Then add the remaining four carrots, chopped, and any of the other vegetables you elected to save. Also add the tumeric, coriander, cumin, chili peppers if using*, rice and chickpeas. If you seem low on liquid at this point, add some water.Return to a simmer and let cook about 15 minutes, until rice and veggies are tender. Season with salt and pepper to taste and serve. * To make the spice optional, you can remove about a cup of broth and simmer with chopped chilies in a separate saucepan. Then add a bit of the liquid to your own bowl according to your taste.
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1 Comment

  1. This was so tasty! I was short on time so I cooked my chicken in some broth I had in my freezer. After the chicken was cooked I removed it from the bone and put it back in the pot and added the veggies and rice and beans and cooked until the rice was done and the veggies were soft.
    Thanks for sharing!

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