ginger lemon chicken soup

rainy day
blustery day
sick day
all of the above day

Ginger and lemon are natural healers and a calming addition to chicken soup. The perfect freezer friend on dreary days & nights. You will essentially steep the ginger in this soup as you would in tea. It will not be a pronounced flavor at all. Fresh chopped dill would be gorgeous floating about.

Ginger Lemon Chicken Soup
(for four)



32 oz homemade chicken stock or all natural chicken stock
3-4 chicken breasts (or, if you made stock, pull meat off bone)
5 carrots, peeled and diced
2 celery stalks, diced
1 yellow onion, diced
3 cloves of garlic
1 bay leaf
4-inch piece of ginger, peeled (kept whole)
3 yellow potatoes, cut into large chunks
1/2 cup cooked rice or noodles
salt and pepper to taste
juice of 1 lemon

Place first eight ingredients into a heavy pot or dutch oven. Bring to a boil, then reduce heat to a simmer for 30 minutes. When chicken is completely cooked, take out and dice. Taste soup and adjust salt and pepper. Add chicken back into the pot with potatoes. Simmer until potatoes are tender (approximately 20 minutes). Discard ginger and bay leaf. Add rice or noodles. Before serving, add juice of lemon to soup.