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Sense & Edibility's Medicine Bomb Chicken Soup

Medicine Bomb Chicken Soup

This medicine in a bowl is crammed full of herbs and plants which are known for their healing properties. Although I enjoy eating everything (sans bones) to get the most out of the ingredients, straining the soup is an option.

Course Midday
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 2 gallons
Author Marta Rivera

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 white onions peeled and thinly sliced
  • 1 head of garlic peeled and sliced
  • 2" piece of ginger peeled and cut into matchsticks
  • 1" piece of turmeric peeled and sliced into thin rounds
  • 3 stalks of celery sliced thinly on a bias
  • 2 carrots peeled and sliced
  • 1 5" piece of lemongrass bruised by smashing with the butt of a kitchen knife
  • 2 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • 3 tbsp chopped fresh oregano or 1 tbsp of dried oregano
  • 1 gallon cold water
  • 1 3-4 lb chicken cut in serving pieces (8) or 1 whole, cut-up chicken (giblets discarded)
  • 2 tbsp kosher salt
  • 2 tsp freshly ground black pepper
  • 1 star anise pod

Instructions

  1. In a very large stock pot or soup pot, heat the oil over med-high heat. Add the onions, garlic and ginger, and allow to sweat for 3 minutes or until translucent.

  2. Add the turmeric, celery, carrots, lemongrass, and the herbs and cook for 2 minutes.

  3. Add the chicken to the pot, followed by the water, salt and pepper and finally, the star anise. Bring the water to a boil and reduce the heat to low.

  4. Allow the soup to simmer on low for 1 hour.
  5. Remove the soup from the stove and remove the chicken pieces from the soup. Shred the meat from the bones, discarding both the bones and the skin. Also discard the lemongrass, the star anise and the herbs' woody stems. See note. Adjust the seasoning, if needed, to your taste by adding more salt or pepper.
  6. Ladle into bowls and serve while hot. The soup can be stored under refrigeration for up to one week or frozen for up to two months.

Recipe Notes

Straining isn't necessary, but may be desirable if you're not a fan of eating the pieces of plants.

Alternatively, tying up the herbs in a clean piece of cheesecloth and adding it to the pot is a great way to infuse the herbs flavors without having the leaves floating around the soup. Just discard the sachet of herbs after cooking. 

To strain:

 First, allow the soup to cool slightly to prevent burns. 

 When the soup has cooled, place a colander or fine mesh strainer over a larger container to catch the soup. I usually place both into a clean sink in case I make a mess (which I often do).

 Carefully pour the soup into the colander and allow to drain thoroughly. 

 Discard the strained bits of food.