This is just the soup for a weary soggy day or if you feel like you’re coming down with something or if you’re nursing someone who’s come down with something. I’d say that you want to make it when you come down with something, but I can tell you for sure that when I have a cold I’m not cooking something this complicated. If it involves much more than opening and heating, it’s too way to difficult when I’m sick. Plus, it makes me think of my dad. The first thing that he asked when we complained we were sick is if we had taken our vitamin C, the second is to ask how much garlic we’d been eating. I’m pretty sure he believed that vitamin C and garlic could cure just about anything.
Pho is my very favorite kind of soup. The broth is amazing, it doesn’t seem to matter what restaurant I go to. This isn’t quite it, but it’s darn close. I think cooking the seasonings into a paste before adding the liquid is the important part. The ingredients become incorporated in the broth rather than sitting in it. Of course starting with a good stock is important as well, but that’s another post. I think this soup would freeze well if you left out the noodles.
Ginger Garlic Chicken Soup
1 ½ Tbsp. Olive Oil
1 – 1 ½ cup onion, diced
Garlic salt & pepper
1 small bulb of garlic, sliced very thin
1 ½ Tbsp. fresh ginger, finely diced
1 cup summer squash, diced
2 cups cooked chicken, chopped
1 bay leaf
1 tsp. dried basil
7 cups chicken broth
4 oz. rice stick
¼ cup fresh cilantro, roughly chopped
In a stock pot, heat the oil over med-low/low heat. Add the onions, a dash of salt and pepper, and cook until almost soft. Add the garlic and continue to sauté. If the pan begins to dry out at any time, add a small amount of broth as often as needed. Stir frequently.
Once the onion and garlic are soft, add the ginger. Let the ginger cook for several minutes, you should be able to smell the ginger, before adding the squash. The onions and garlic should have started to form a paste at this point. Let the squash sauté for a few minutes before adding the chicken, bay leaf, and basil. Stir well; making sure the chicken is well coated in the onion paste before adding the broth.
Turn the heat to medium-high and bring the broth to a boil. Add the rice stick and boil 3-4 minutes until the noodles are cooked. Remove from the heat and stir in the cilantro. Enjoy!