Ginger Chicken Seaweed Soup
Updated: Feb 1
Time: about an hour
Serves: 6 dinner sized bowls
Feeling under the weather? Want to stave off that cold that everyone around you has had for days? (gross, tell them to go home) Enter Ginger Chicken Seaweed Soup. This is one of my favorite pots. It's very dense with veggies, has beautiful depth of flavor, and makes you feel like you've fed your body and soul. Mmmmmmmm..... And by added bonus, this is good enough to serve for guests. When they ask what they can bring, tell them to pick up a big fresh crusty bread. Then prepare for the compliments.
If you are looking for a great seaweed source, here is my favorite.
1 roasted chicken 3-5 lbs
1 1/2 cups dried alaria seaweed (or whatever dark leafy seaweed you can find in the international section- but not nori sheets)
1 tsbp olive oil
1/2 yellow onion, chopped
4 stalks celery, chopped
1 cup carrots, sliced into coins
1 inch grated ginger
1/2 large fennel bulb, sliced into small chunks, fronds discarded
2 cups water
1 1/2 tsp white pepper
3 tbsp sweet white miso, or chickpea miso
1. Place seaweed in a medium pot, cover with water and simmer for 10 mins. Strain and set aside.
2. In a large soup pot over med-high heat, sauté onions, celery and carrots in olive oil for 5-7 mins. Add ginger and fennel, stir and sauté another 2 mins.
3. Add chicken bone broth and water. Bring to a boil, then lower and simmer, covered, whole you chop your chicken.
4. Remove roasted chicken meat from the bone and chop into small pieces. Add chicken and seaweed to the pot. Sprinkle in the white pepper. Remove from heat and stir in the miso. Taste for seasoning, adjust to your taste and enjoy.