We are very excited about this Asian chicken soup recipe. 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 flavor to this healthy warming soup.
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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