I'm considering renaming this Grammy's Ginger Curry Chicken Soup. Grammy was my first mother in law and she was awesome. I made this soup for her sometimes when she was fighting her cancer with her chemotherapy treatments. We lost her a few weeks before Christmas and as I was making this soup for lunch today she was on my mind. I wish I'd had more opportunities to make it for her.
Amounts are approximate and to taste.
Ingredients for lunch portions for three people
1 cup of cooked chicken chopped up (I usually use leftover roast chicken or a rotisserie bird from the grocery. In a pinch, I've used canned chicken breast.)
2 carrots diced
2 stalks of celery chopped
3 cloves of garlic finely chopped (I sometimes use the jarred stuff)
1 tbs of olive oil or butter
1 box of chicken broth (homemade is great, too)
1 1/2 tbs curry powder
1 tsp ground ginger
1 tsp black pepper
1 tsp each of the Scarborough Fair spices (parsley, sage, rosemary, and thyme. All dried)
1 tbs lime juice
begin by warming the oil or butter in your pot over medium heat. Add the carrot, celery and garlic and cook with a pinch of slat until softened being careful not to burn the garlic. Add the chicken and all the spices and stir thoroughly. Add the chicken broth. Bring to a boil then cover. Reduce heat to low and simmer for at least 30 min. Add lime juice and taste for seasonings. You will probably need to add salt, depending on your brand of broth. The soup should be ready, but further simmering only improves the flavor.
I sometimes cook a little rice or pasta separately to add to each bowl. That keeps the broth from all being absorbed by the starch in case you have leftovers. If you like onions, a handful of frozen pearl onions can be added along with the carrots and celery. If you like things spicy or need to clear stuffy noses a dash of hot sauce can be added but it does tend to negate some of the tummy soothing properties of the ginger.
I hope you enjoy this recipe as much as my family has.
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