Whenever we kids got a bad case of the sniffles, Kaukab would turn to her medicinal arsenal of soup-making. Specifically, her infamous swiss chard and lentil soup. She’d make a big pot of the concoction and force us to eat all of it, claiming that her natural, holistic medicine could heal our sniffles better than any over-the-counter remedy. Of course, being naive and impetuous as we were, we’d secretly think her slightly off-balance.
But, as I grew older (and slightly wiser), with kids of my own, I came to understand her reasoning–at least in the medicinal soup-making area. So, when a couple of the kiddies got sick this last week, I went to my medicinal pantry-of-sorts and concocted my own infamous soup. It wasn’t Kaukab’s, but it was far easier to make and just as effective. At least, that’s what I’m contending.
For a quick chicken soup to help stave off (or at least reduce) the sniffles, I present to you the following ingredient list:
(1) 32 oz. carton chicken broth
1 stalk green onion, thinly sliced (I like to slice them on the diagonal)
2 whole cloves garlic, peeled
2 med. carrots, thinly sliced (on diagonal)
a couple large slices of pre-cooked chicken, chopped
1/8 tsp. (I use about a tips-worth of a regular teaspoon) of ginger paste
cayenne pepper (a few sprinkles)
a small twistful of cilantro, chopped
You could switch out or add other ingredients, as well. Some others may include: lemongrass (if using, I think a little squeeze of lime would go nicely with it), Italian parsley, some celery sprigs, a small handful of rice, or pearl pasta.
Just pour in the chicken stock in a medium pot. Add in the rest of the ingredients and bring slowly to boil. Turn down to medium and cook for about 15 min to 20 min.
You’ll be feeling better in no time.