|No need to go to the grocery store if you normally are well stocked.|
I have been away too long! Lots has happened, a change of career (yes, again!), few dietary changes, but I am still cooking and baking for my family so more recipes to come.....
When the weather is really gloomy like today a hot soup is what I want to eat. Knowing I had some frozen chicken broth and lots of vegetables in the fridge I opened the door and pulled all the things that I thought would work in a tasty soup. In just 20 minutes I had a delicious and nutritious soup.
The recipe below is just a guideline, if you don't have chicken broth use water or a vegetable broth. Beans or quinoa can be used if you are vegetarian. If you really like ginger add more, or use parsley instead of cilantro, be creative!
Refrigerator chicken soup
2 cups chicken broth
2 TBS extra virgin olive oil
1 shallots, chopped fine
1 scallion, sliced thin
1 medium carrot thinly sliced
1 stalk of celery thinly sliced
1 garlic clove
1 small piece of ginger, sliced
1/4 finely sliced napa cabbage
half bunch cilantro, chopped fine
1 cup water
4 oz chicken thigh, cut in small cubes
salt and pepper to taste
In a medium sauce pan heat up the olive oil, add the sliced onions, celery, carrot, and garlic and cook until translucent. Add the ginger, the broth, the cabbage, and a cup of water. Cook for 10 minutes, add the cilantro, the meat and cook for 5 more minutes.