Flu Season Chicken Soup

When Eric and I start to feel like we are getting sick, we make a pot of Chicken Ginger Soup. The heat of the onions, garlic, ginger and red pepper flakes help to burn out the germ. We vary it depending on what we have in the house, but the basic recipe is something like this:

olive oil
1 Medium yellow or white onion halved and thinly sliced
1 Big Carrot Peeled and Sliced
3 cloves garlic smashed
1.5 inch piece ginger peeled and thinly sliced
Pinch of red pepper flakes
1 carton of organic, free range chicken broth (we like Pacific brand the best)
(Optional: 1 organic free range boneless skinless chicken breast cut into even size pieces)
1 bunch black kale or chard or other bitter green washed and sliced into thin strips
Lemon
Salt and Freshly Ground Pepper

1. In a heavy pot, saute the onions and carrot. About a minute before desired softness achieved, add the whole smashed garlic cloves, ginger and red pepper flakes.

2. Add the chicken broth. Bring to a boil and then turn heat to low and simmer for at least 10 minutes. (Sometimes I will add cup soy sauce and rice wine to create a tastier broth, but if we are already sick, too much salt can cause mischief. Also, if we want a heartier soup, I will sometimes make some brown rice or noodles or orzo to add to the soup. But again, if we are already sick, I try to reduce the amount of grains in our diet).

3. If you are going to add the chicken, bring stock back to a boil and add chicken. Pay attention to not overcook. Usually takes less than 5 minutes.

4. Just before you are ready to eat, stir in the greens and allow to wilt. Squeeze in lemon juice and lots of freshly ground pepper.