EBT-Friendly: 91% of ingredients

Made by Teresa Cutter

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A deeply nourishing, immune-boosting chicken soup packed with potent antiviral spices like garlic, turmeric, and ginger. This healing broth is rich in protein and fresh herbs—perfect for getting through cold and flu season or simply warming up on a chilly day.

Ingredients

Ingredients:

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•   10 cloves garlic (smashed)
•   2 tbsp ginger (finely grated)
•   1 tbsp turmeric (finely grated)
•   3 liters water (freshly boiled)
•   1 leek (sliced)
•   1 kg chicken thighs (chopped)
•   2 bunches coriander (chopped)
•   1/4 cup mirin
•   2-3 tbsp tamari
•   3 spring onions (finely sliced)
•   small handful coriander (for garnish)
•   noodles (to serve, optional)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Optional additions: shiitake mushrooms, spinach, or kale

Directions

1. In a large pot, combine the chicken thighs, sliced leek, smashed garlic, grated ginger, fresh turmeric, and water. Bring to a boil, then reduce the heat to a gentle simmer.
2. Cook for 45 to 60 minutes over low heat, until the chicken is cooked through and tender, and the flavors have infused into the broth.
3. Just before serving, stir in the mirin, tamari, sliced spring onions, and chopped coriander. Heat for 1-2 minutes.
4. Taste and adjust seasoning if needed. Serve in large bowls, with or without noodles, and garnish with fresh coriander leaves.

Chef’s Tip for Lane Kluski (Polish Egg Noodles): Beat 2 eggs and pour in a thin stream over the simmering stock for the best homemade egg noodles you’ll ever eat.

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