It is soup season and there is nothing better than to cozy up to a warm bowl of homemade chicken soup.  I love to make a homemade stock and while it takes a bit longer, the flavor and health benefits are well worth it.  This soup has sweet ginger and turmeric that are wonderful with the rice and chicken and give the broth a gorgeous golden color.  The coconut milk adds a little sweetness and is just right for a cozy evening.

Serves 4-6

Ingredients:

for stock:

  • 1 whole medium chicken (3-4 lbs)
  • 1 inch ginger root, rough chop
  • 1 inch turmeric root
  • 1 onion quartered
  • 1 carrot
  • 1 celery stalk
  • 3 cloves garlic
  • 2 teaspoons kosher salt
  • 1 tablespoons peppercorns

for soup:

  • 1 sweet onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons ginger, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 4 cups sliced shiitake mushrooms
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon butter
  • 8 ounces baby spinach leaves
  • 3 teaspoons tumeric
  • 1 teaspoon smoked paprika
  • 1/2 cup jasmine rice
  • 1 15 ounce can coconut milk
  • juice of 1 lime
  • kosher salt ad pepper to taste
  • 1 bunch basil, thinly sliced
  • cilantro sprigs for garnish
  • sliced fresno chilis for garnish (optional)
  • drizzle of hot chili oil (optional

Directions:

for stock:

Place all ingredients for the stock in a large stockpot and bring to a boil. Add about 12 cups of cold water so that it nearly covers the chicken.  Bring mixture to a boil, cover and simmer for about 40 minutes.  Strain the stock through a sieve and reserve both chicken and stock and discard the rest.  Once chicken is cool enough to handle, remove skin and shred the chicken in small bite sized pieces and set aside.

for soup:

In a heavy bottom pot (I love my enamel pot for this), heat the coconut oil and butter on medium high heat and add chopped onion, garlic, ginger, turmeric and smoked paprika and sauté for several minutes until fragrant and tender. Next add carrots, celery and mushrooms until tender (another few minutes).  Pour about 10 cups of reserved stock into the pot and bring to a gentle simmer. (You can freeze any extra broth for future use.  Store in ziplock in freezer). Add rice to pot and cover for about 15 minutes until rice is cooked.  Stir in coconut milk, reserved chicken, spinach, basil and fresh squeezed lime juice.  Adjust seasonings to taste.  Ladle soup in bowls and garnish with cilantro, fresno chilis and a drizzle of chili oil as desired.  Enjoy!