Ginger Chicken Vegetable (or vegan) Soup

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  • 2 lbs chicken, diced (I like to use thighs and breasts together. Omit this part for vegan soup.)
  • 4 T diced ginger (more or less to taste)
  • 2 T olive oil
  • 1 onion
  • 1/4 cup fresh italian parsley
  • 1/4 cup fresh basil
  • 1/4 cup fresh cilantro
  • 2 tablespoons minced garlic
  • 10 slow roasted tomatoes
  • 3 T olive oil
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 4 bay leaves
  • 2 turnips, diced
  • 2 parsnips, diced
  • 2 cups baby spinach
  • 1 cup baby kale
  • 2 zucchini 
  • 2 yukon gold potatoes
  • 2 red potatoes
  • 4 bay leaves
  • 3 quarts chicken stock (or vegetable stock for vegan soup.)

Optional, to taste:

  • crushed red pepper
  • cajun seasoning
  • ground pepper
  • sea salt

In a large pot, saute ginger in 2 T olive oil on medium heat. Add chicken, salt, pepper, red pepper flakes and creole seasoning and cook until chicken is browned. (I only use a tiny amount of cajun seasoning, but the soup is great without it, too.)

Put onion, parsley, garlic, tomatoes, basil and cilantro in a food processor with 3 T of olive oil. Pulse until pulverized into a paste. Add to the chicken and ginger, and cook for 5 minutes on medium.

Add everything but the chicken stock, zucchini, spinach and kale into the pot, and cook for about 5 minutes on medium, stirring frequently. 

Add chicken stock, bring to a boil, reduce heat and cook on low for 20 minutes.

Stir in zucchini, spinach, and kale and simmer for 5 minutes.

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One thought on “Ginger Chicken Vegetable (or vegan) Soup

  1. Pingback: Ginger Curry Vegan (or chicken!) Chickpea Slow Cooker Stew | Another Damn Cooking Blog

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