Nourishing Chicken Soup with Aromatics
In celebration of spring's bounty, enjoy in this nourishing spring soup, brimming with the essence of the season's freshness and vitality. As part of my meal prep routine, I often prepare a soup, a grain, a root vegetable, a protein, and ensure I have fresh greens and at least one other type of vegetable on hand. My dietary approach emphasizes providing my body with ample nutrients in the form of macros (fats, proteins, carbs) while also enriching my system with chlorophyll and vitamin rich leafy greens, grounding root vegetables, and another seasonal vegetable. Diversity is key, along with regularly rotating the types of each ingredient to ensure a well-rounded and balanced diet that supports energy, digestion and inspires my taste buds.
Discovering what your body requires to flourish is a journey of simplifying to the essentials. It involves exploring cooking methods that honor ingredients and maximize their nourishing qualities. By embracing simplicity and prioritizing nutrient-rich foods, we can cultivate a deeper connection with our bodies and nourish ourselves in a way that promotes our individual well-being.
INGREDIENTS
1 tablespoon extra virgin olive oil
2 white onions, peeled and thinly sliced
1 head garlic, peeled and sliced
2-inch piece ginger, peeled and cut into matchsticks
1-inch piece turmeric, peeled and sliced into thin rounds
3 stalks celery, thinly sliced on a bias
2 carrots, peeled and sliced
1 5-inch piece lemongrass, bruised by smashing with the butt of a kitchen knife
2 sprigs fresh rosemary
3 sprigs fresh thyme
3 tablespoons fresh oregano leaves, chopped (or 1 tablespoon dried oregano)
1 gallon cold water
1 3-4 pound chicken, cut into serving pieces (8) or 1 whole, cut-up chicken (giblets discarded)
2 tablespoons kosher salt
2 teaspoons black pepper
1 star anise pod
DIRECTIONS
In a large stockpot, heat the olive oil over medium-high heat. Add the onions, garlic, and ginger, and sweat for 3 minutes or until translucent.
Add the turmeric, celery, carrots, lemongrass, and fresh herbs, and cook for an additional 2 minutes.
Add the chicken pieces to the pot, followed by the cold water, salt, pepper, and star anise. Bring the water to a boil, then reduce the heat to low.
Allow the soup to simmer gently on low heat for 1 hour, allowing the flavors to meld together.
After 1 hour, remove the soup from the heat. Take out the chicken pieces and shred the meat from the bones, discarding the bones and skin. Also, remove the lemongrass, star anise, and woody stems from the herbs. Adjust the seasoning to taste by adding more salt or pepper if needed.
Ladle the soup into bowls and serve hot. Any leftovers can be stored in the refrigerator for up to one week or frozen for up to two months.
SAVE YOUR FOOD SCRAPS
In the spirit of honoring nature's abundance, why not consider saving your kitchen scraps to pay homage to the plant and maximize the value of every dollar spent? In times of uncertainty, where food costs can fluctuate and appear to be steadily increasing, adopting rituals like these can have a profound impact. Not only on your wallet but also on our broader connection to our food systems. By repurposing vegetable peels, herb stems, and other kitchen remnants to create homemade broths, compost, or even nutritious snacks, we not only reduce waste but also deepen our appreciation for the resources provided by nature. Embracing such practices fosters a sense of stewardship for the earth's gifts and reinforces the importance of mindful consumption in building sustainable and resilient food systems for generations to come.
