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Restorative Winter Soup
By Natalie Knezic

Restorative Winter Soup
As you know, cold and flu season is still upon us. Whether you succumb to it or not, this soup is guaranteed to warm your bones and provide a large dose of good health to help make or keep you well this winter season. Here is a great recipe for a restorative winter soup.
PHOTO CREDIT - Submitted Photo

London - February 19, 2018 - As you know, cold and flu season is still upon us. Whether you succumb to it or not, this soup is guaranteed to warm your bones and provide a large dose of good health to help make or keep you well this winter season.


3.5L beef broth and 0.5L water
3 stalks of lemongrass (bottom third) bruised with a mallet or back of a chef's knife
5 cloves garlic, skins removed and smashed with knife blade
2-3 Thai chili peppers or 2-3 long red chilli peppers, sliced with seeds left in
5-6 lime or lemon leaves
Thumb sized piece of ginger, grated
Pinky sized piece of fresh turmeric, grated (omit if not available)
Slightly rounded tablespoon of powdered turmeric
3 skinless chicken breasts, bone in
Small bag of chicken bones (neck / back from local butcher)

5 medium carrots or three large, grated or sliced very thinly on mandolin
1 spaghetti squash, olive oil, salt and pepper
Juice and zest of two lemons + extra lemons for leftovers
Fresh baby kale or spinach leaves
Chopped cilantro or flat-leaf parsley

Preheat oven to 350F / 177C, and line a baking tray with parchment paper.
Remove ends of squash with a cleaver and cut the squash in half lengthwise. Remove the seeds and stringy pulp from each half and discard.
Sprinkle squash flesh with olive oil, sea salt and pepper.
Place squash halves face down on parchment lined baking tray. Roast in the pre-heated oven for 45 minutes.

While the squash is roasting, pour the beef stock and water into a stock pot.
Add all ingredients listed above, up to and including the chicken bones.
Cover the pot and heat on high until the broth comes to a rolling boil. Reduce to medium, leaving the lid on, Simmer for 10 minutes, and then turn the heat off to infuse the chicken and broth with the fragrant aromatics.

Lift the lid and remove the chicken breasts to a cutting board. Shred the chicken with two forks and set aside, discarding the bones.

Strain the broth through a sieve into another stock pot, discarding the remaining bones and aromatics.

Remove the roasted spaghetti squash from the oven and let cool. Using a fork, scrape the squash to create "noodles" and set aside.

Place the new stock pot with strained broth on the stove, adding the squash noodles, shredded chicken, carrots, lemon juice and zest. Bring to a simmer.

Place a small handful of baby kale or spinach leaves into each serving bowl, ladle the hot soup into the bowls, top with cilantro or parsley and serve.

* Fresh turmeric, lime leaves and lemongrass are usually available at Asian grocers or at Farm Boy. If you cannot find lemongrass, buy a food-safe essential lemongrass oil, but only use 2 drops for the entire pot of soup, as the oil can be overpowering.
* While fresh turmeric stains, it is really healthy. Be careful when handling.
* Adjust chili pepper content to desired heat level - great for sinus congestion.
* Use organic ginger where possible - no need to peel before grating.
* Squash noodles can be made in advance and refrigerated for 2-3 days or frozen then thawed for use.
* When reheating any leftover soup, add more fresh lemon juice to the serving bowls with the fresh kale / spinach leaves to brighten the broth.



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