A comforting bowl of soul-warming soup is a wonderful way to nourish your body throughout the winter months. This flavorful fusion of ginger, lemongrass, and garlic adds a yummy spin to a winter favorite – with a boost of wholesome fiber, vitamins, and minerals thanks to add-ins like snow peas and mung beans.
Broth
Ingredients
- 1 fresh bone-in chicken, about 4 pounds (remove giblets)
- 2-inch piece of fresh ginger
- 1 small onion
- 2 cloves garlic
Directions
- Put chicken in a big soup pot. Cover with water.
- Peel ginger and slice diagonally into four pieces. Add to pot.
- Peel onion and cut into quarters. Add to pot.
- Peel garlic and smash with the flat side of a chef's knife. Add to pot.
- Bring soup to a boil and then turn down heat to simmer. Skim off any foam. Let simmer for an hour.
- Remove chicken from pot and discard skin and bones. Cut meat into bite-sized pieces for soup.
- Strain broth, reserving pieces of ginger.
- Refrigerate broth until needed for soup. Fat will rise to the top and can be skimmed off.
Soup
Ingredients
- 8 cups chicken broth (see recipe above)
- 2 cups cooked chicken
- 2 cups snow peas (½ pound)
- 2 stalks lemongrass (or the zest of one lemon)
- 1 cup fresh mung bean sprouts
- 2 cups dry cellophane noodles
- Optional: Asian fish sauce boosts flavor but adds sodium
Directions
- Soak noodles as directed on package and divide among four bowls.
- Combine all other ingredients in soup pot.
- Heat thoroughly. Pour soup over noodles and serve immediately.
Makes 4 servings
Nutrition
Each serving contains about:
- 342 calories
- 8 g fat (4 g saturated fat, no trans fat)
- 53 mg cholesterol
- 203 mg sodium
- 53 g carbohydrate
- 2 g dietary fiber
- 3 g sugars
- 29 g protein
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