RESTORATIVE CHICKEN SOUP WITH GINGER, TURMERIC, AND THAI CHILI PASTE

Chicken|Gluten-free|Leftovers|Soups and Chowders

Ingredients

1 chicken carcass (with some meat left on it) OR 2 bone-in, skin-on chicken breasts

1 large onion, chopped

1 bunch celery, chopped into ¾ pieces (about 4-5 cups)

4 large garlic cloves, chopped

1 jalapeno, chopped

5 thin slices fresh ginger root, about 1” in diameter (or 2 tablespoons minced or grated)

8-9 cups water (enough to cover the carcass by 1-2”)

5 large soft chicken bouillon cubes

½ teaspoons salt

1 teaspoon black pepper

2 teaspoons turmeric

1, 2 pound bag carrots, cut into ½” thick rounds

1 heaping tablespoon thai red chili paste

1, 15 ounce can unsweetened coconut milk

½ cup raw Jasmine rice

1, 5 ounce package baby spinach leaves

¼ cup fresh cilantro leaves, packed

½ cup scallions, chopped

Instructions

Place your chicken carcass* in a large 5-7 quart Dutch over with the onions, celery, garlic, jalapeno, and ginger root. Cover them with water and bring to a boil. Add the bouillon cubes, salt, black pepper, and turmeric to the pan. Reduce the heat to a very low boil and cover the pot leaving a small opening/vent at the edge to allow a little steam to release. Cook for 1-2 hours, stirring occasionally.

Remove the carcass and any bones from the pot and set aside to cool (it will be falling apart). Turn off the heat under the broth and skim any fat off the top of the broth with a large spoon.

Bring the stock back to a low boil and add the carrots, chili paste, coconut milk, and rice to the pan. Cook for 20-30 minutes until the carrots are tender when pierced with a fork.

Remove all of the chicken meat from the bones of the carcass and shred it into large bite size pieces. Add it to the soup along with the spinach. Stir to combine and cook for 20-30 minutes more until the rice is fully cooked.

Serve hot in bowls garnished with scallions and cilantro.

*If using the whole chicken breasts, sear them quickly in about 2 tablespoons of oil in the pot before adding the veggies.