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Lemon Ginger Chili Chicken Soup

Lemon Ginger Chicken Soup

Lemon Ginger Chicken Soup

Ingredients you’ll need: Serves 4-6

2 boneless skinless chicken breasts

2 clove fresh garlic-crushed then sliced

1/2 fresh lemon-Meyer lemon if you can find them!

1/2 Fresno chili or red jalapeno pepper-minced

2 tbsp. extra virgin olive oil

32 oz. fat free low sodium chicken broth or stock

15 cipollini onions-cut in half from top to bottom, root and outer skin removed

3 baby Bok Choy-root removed and sliced in half lengthwise

2 carrots-julienned or shredded into 1/4 inch strips

1/4 green cabbage-sliced or shredded into 1/4 inch strips

8 criminal mushrooms-sliced into 1/4 inch slices

3 scallions-chopped

1/2 tsp. ground star anise-can substitute ground fennel

2 tbsp. fresh ginger-freshly grated

Kosher salt and fresh ground pepper to taste-keeping salt to the minimum.

 

How to prepare:

In a cast iron Dutch oven and over medium heat, add olive oil. Lightly season chicken and pan roast the breasts for 5 minutes on each side or until the chicken in cooked through. Add cipollini onion and pan roast for 3-5 minutes or until the edges start to brown and the onion starts to become translucent. Add half of the juice of the lemon and 1 cup of the chicken broth to deglaze the pan, gently scraping the bottom of the pan to remove the dark brown bits and incorporate them into the liquid. Add the garlic, shredded carrot and cabbage. Season with star anise, salt and pepper. Add the ginger and the rest of the chicken broth. Cover and simmer on medium heat for 20 minutes. Uncover, add the rest of the lemon juice, sliced mushrooms, baby Bok Choy, chilis and the scallions. Cover again for 10 minutes. Remove chicken from the pot and let rest for 5 minutes. Slice or shred the chicken and return to the pot. Cover again for 5 minutes. Soup is now ready to serve or you can leave on simmer until you are ready to serve.

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