Ginger Chicken Curry Soup

chicken ginger soup

Ginger Chicken Curry Soup

Making The Most From a Leftover Roasted Chicken

 

 

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Ginger chicken curry soup is an ACE Anti Cancer original recipe created after leftovers from a  roasted chicken dinner.

Two nights ago I roasted an organic whole chicken. I took all the meat off and shredded it. I also took the carcus and added the pan drippings along with 8 cups of water and some leftover roasted garlic cloves, 1 carrot, and 1 medium piece of celery and half an onion. The nice thing about making your own stock or broth is that you have control over the sodium.  There is a huge difference.  You can literally save up to 900 mg of sodium per cup!  If you are watching your sodium intake this is huge!

I brought that to a boil and then reduced it to a low simmer. Covered and let it cook for 2 hours.  Let cool and strain. The stock looked amazing!  I let it cool, and refrigerated both the stock and the chicken until I figured out what I might make.  Of course, you can make this with regular low sodium broth and cooked chicken breasts.

Well a light ginger tasting soup came to mind. We are also huge curry lovers. So the base flavors going on are ginger, curry, and garlic. I had a bottle of coconut water and added that to the great stock, which added another hint of coconut.

I had some scallions, bok choy, lemongrass, celery and carrots in the frig. So I chopped the onions, celery and carrots. Let’s add coconut oil for flavor to the sauté pan which will enhance those great veggies. The flavor of the lemongrass is more enhanced by using a wooden or metal meat tenderizer tool and bruise it.
Now for the seasonings: Madras curry, some coriander seeds (crushed), and a bit more of fresh garlic minced fine. Then let’s add the Tamarind soy sauce, and the juice of half a lime. The flavor of the lemongrass will be more pungent by taking a meat cleaver and bruising it.  I like to add the bok choy near the end of the cooking process so it stays a little crunchy.
I think this one is a keeper. On a cool Saturday afternoon this hit the spot and made watching a little football more enjoyable. This would have made a great tailgate soup too!  Eat real simple but never skimp on taste.

Per Serving: 188 Calories; 2g Fat (9.5% calories from fat); 20g Protein; 23g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 93mg Sodium.

Copyright: Eat Real Simple and ACE Anti Cancer Edible 2014

Ginger Chicken Curry Soup
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Leftover roasted chicken recipes. ACE Anti cancer recipes.Healthy, delicious. Best chicken curry soup ever! Eat Real Simple.
Servings Prep Time
12 cups 25 minutes
Cook Time
1 hour
Servings Prep Time
12 cups 25 minutes
Cook Time
1 hour
Ginger Chicken Curry Soup
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Leftover roasted chicken recipes. ACE Anti cancer recipes.Healthy, delicious. Best chicken curry soup ever! Eat Real Simple.
Servings Prep Time
12 cups 25 minutes
Cook Time
1 hour
Servings Prep Time
12 cups 25 minutes
Cook Time
1 hour
Ingredients
Servings: cups
Units:
Instructions
  1. In a dutch oven add coconut oil and heat on medium heat.
  2. Add carrots and celery and sauté for 5 minutes. Add scallions and chopped garlic. Sauté another 5 minutes.
  3. Add stock or broth, coconut water, and chicken and bruised lemongrass. Bring to a boil and simmer for 45 minutes. Remove lemongrass.
  4. Add bok choy and simmer another 5 minutes. Serve!
Recipe Notes

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Ginger Chicken Curry Soup

Ginger Chicken Curry Soup

Making The Most From a Leftover Roasted Chicken

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Servings: 8
Yield: 8 cups

Ginger chicken curry soup is an ACE Anti Cancer original recipe created after leftovers from a  roasted chicken dinner.

Two nights ago I roasted an organic whole chicken. I took all the meat off and shredded it. I also took the carcus and added the pan drippings along with 8 cups of water and some leftover roasted garlic cloves, 1 carrot, and 1 medium piece of celery and half an onion. The nice thing about making your own stock or broth is that you have control over the sodium.  There is a huge difference.  You can literally save up to 900 mg of sodium per cup!  If you are watching your sodium intake this is huge!

I brought that to a boil and then reduced it to a low simmer. Covered and let it cook for 2 hours.  Let cool and strain. The stock looked amazing!  I let it cool, and refrigerated both the stock and the chicken until I figured out what I might make.  Of course, you can make this with regular low sodium broth and cooked chicken breasts.

Well a light ginger tasting soup came to mind. We are also huge curry lovers. So the base flavors going on are ginger, curry, and garlic. I had a bottle of coconut water and added that to the great stock, which added another hint of coconut.

I had some scallions, bok choy, lemongrass, celery and carrots in the frig. So I chopped the onions, celery and carrots. Let’s add coconut oil for flavor to the sauté pan which will enhance those great veggies. The flavor of the lemongrass is more enhanced by using a wooden or metal meat tenderizer tool and bruise it.
Now for the seasonings: Madras curry, some coriander seeds (crushed), a little bit more fresh garlic minced fine. Then let’s add the Tamarind soy sauce, and the juice of half a lime. The flavor of the lemongrass will be more pungent by taking a meat l I like to add the bok choy near the end of the cooking process so it stays a little crunchy.
I think this one is a keeper. On a cool Saturday afternoon this hit the spot and made watching a little football more enjoyable. This would have made a great tailgate soup too!

Ingredients

3 cups Shredded chicken from either leftover roasted chicken or 2 boneless chicken breasts

4 cups chicken stock, homemade or chicken broth, low sodium

4 cups coconut water
2 Tablespoons coconut oil, pure, unrefined, cold pressed, organic, extra virgin
2 medium carrots, sliced 1/4″ thick
1 medium celery, sliced 1/4″ thick
4 medium scallions, sliced 1/4″ thick
3 cloves garlic, chopped fine
2 inches ginger root, chopped fine
1/2 cup mixed grain rice, rinsed
1 stalk lemon grass, outer touch layer removed, bruised
2 cups bok choy, chopped
1 tablespoon Madras curry powder
1/2 teaspoon coriander seeds, crushed
1 teaspoon Tamarind soy sauce

Method

1. In a dutch oven add coconut oil and heat on medium heat.

2. Add carrots and celery and saute for 5 minutes. Add scallions and chopped garlic. Saute another 5 minutes.

3. Add stock or broth, coconut water, and chicken.

4. Add rinsed mixed grain rice, and bruised lemon grass. Bring to a boil.

5. Add remaining ingredients and simmer for 45 minutes.

6. Serve!

Per Serving: 188 Calories; 2g Fat (9.5% calories from fat); 20g Protein; 23g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 93mg Sodium.

Note: Serving based on using homemade chicken stock.

Source: www.eatrealsimple.com

Copyright: Eat Real Simple and ACE Anti Cancer Edible 2014