Asian Chicken Soup Recipe

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I am very excited about this Asian chicken soup recipe. January is a month when curling up with a hot bowl of delicious chicken soup, and a good book is just what we need. There are many versions of chicken soup depending on the spices, herbs and vegetables used in the recipe. Some even call for adding chicken stock. This aromatic chicken soup is made entirely from scratch. Using spices such as aniseed, cloves, ginger, turmeric and cinnamon all of which add so much flavour to this healthy warming soup. In addition to using Asian spices, I have also added bok choy and snow peas. The combo of flavours from the spices to veggies is mouthwateringly delicious. Just on a side note, you may have noticed that I always use GF (gluten-free) spices in my recipes. You may think, aren’t all spices gluten-free? The answer is yes, but most of the spices are processed in the same facility as wheat is, and cross-contamination with gluten is highly possible. This is why I only use certified gluten-free spices in all my recipes, not only they are free from gluten, they are fresh, and I find that they are more flavourful. Because spices are packed with antioxidants, it is essential to use only the best quality to get the full benefits. Virtually all conventional spices found in supermarkets are treated with chemicals, contain GMOs and are irradiated

Ingredients

  • 2 Tbsp. Extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 celery stalk, diced
  • 4 garlic cloves, chopped
  • 1 Tbsp. Grated fresh ginger (about 1-inch)
  • 1 GF aniseed
  • 2 GF cloves
  • 1/2 tsp. GF ground turmeric
  • 1/2 tsp. GF ground cinnamon
  • 8 cups cold water
  • 6 skinless bone-in chicken thighs
  • Himalayan Salt and GF coarsely ground back pepper
  • 2 carrots, diced
  • 1/2 cup frozen peas
  • 4 baby bok choy, roughly chopped
  • 8 oz. snow peas
  • For serving; gluten-free rice noodles, bean sprouts
  • Instructions

  • In a large soup pot sauté onions and celery in olive oil for 5 minutes
  • Stir in garlic, ginger, aniseed, cloves, turmeric and cinnamon until the onion mixture is well coated
  • Add water, chicken and generously season with salt and pepper. Bring to boil, reduce heat to low and cover. Cook for 30 minutes
  • Add carrots and frozen peas and cook for 15 more minutes
  • Add bok choy and snow peas, bring to boil, cover and remove from the heat. Rest for 5 minutes before serving
  • Serve hot over gluten-free rice noodles and top with bean sprouts


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