This ginger-lemon version is a favorite. The basic recipe is from Michele Urvater's Monday to Friday Cookbook, but I admit I've made it so many times over the years, I've added a few things (spinach) and subtracted a few (toasted sesame seeds — not that they aren't good, but I never seem to have them on hand).
And so, if you feel a tickle in your throat, I highly recommend making some Gingery Lemon Chicken Soup — and eating it piping hot.
Ingredients:
1 onion
1 piece (1/2 inch) fresh ginger and/or 1 teaspoon ground (to taste — I like a lot of ginger, personally)
1 tablespoon sesame oil (or, you know, regular oil if that's what you have on hand)
6 cups chicken broth (I add some white wine)
1 package (10-oz) package frozen chopped spinach
1 pound boneless chicken breasts, cut into small pieces
1 bunch well-washed scallions, finely chopped
2 cups vermicelli (or other small pasta, or rice, or even broken up spaghetti noodles if that's all you have on hand)
3 to 4 tablespoons lemon juice (fresh squeezed is best, but I often end up using the stuff from the bottle)
Salt and freshly ground pepper
Rinsed cilantro for garnish (optional)
Toasted sesame seeds for garnish (optional — I never remember to pick them up, either)
Toasted sesame seeds for garnish (optional — I never remember to pick them up, either)
Your favorite hot sauce (optional, but helps unstuff your nose)
Directions:
1) Finely chip the onion. If you're using ginger, peel and mince.
2) Heat the oil in a big pot over medium heat. Add the onions and ginger. Saute.
3) Add broth and spinach. Cover and bring to a boil (about ten minutes).
4) Cut chicken into small pieces and finely chop scallions. Add chicken, noodles. Cook through — about 5 minutes. Add lemon juice and scallions. Season to taste with salt and pepper and garnish with cilantro and sesame seeds if you'd like.
SUSAN ELIA MACNEAL: Reds and lovely readers, what home remedies do you use when you feel a cold coming on?
