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Cold-Busting Chicken Soup with Lemon and Ginger

Servings 10 people

Ingredients

  • 4 – 900ml boxes of chicken broth
  • 1 roasted chicken all meat picked off and cut into medium chunks, I use rotisserie chicken
  • 2 medium yellow onions chopped
  • 5-6 cloves garlic minced
  • 1 400 g bag of shelled peas around 1.5 cups
  • 1 green onion diced
  • 4 very large carrots cut into ½” rounds
  • 2 T olive oil
  • 1 3- inch knob of ginger peeled
  • 1 bay leaf
  • 1 t ground turmeric
  • Zest from 1 lemon finely tested - use a microplane if you can

Instructions

  1. In a large pot, saute the onions and garlic in olive oil until fragrant.

    Add the chicken and turmeric and continue to sauté for another 3-4 minutes, or until the chicken is slightly browned.

  2. Add the remaining ingredients to the pot, and cook on medium-low heat until the carrots are soft and flavours are melded, around 30 minutes.

    The soup gets more flavourful the longer it sits! Enjoy!