As a chicken soup full of vitamin-C rich broccoli, and ginger root this recipe can easily be placed in the category of wholesome foods that will heal a cold or maintain health.
The broccoli stems help thicken the soup, and chicken thighs help create a light and quick stock. This is also a nice recipe to make on a winter morning for a warm lunch on a drizzly or windy Saturday.
Chicken, Ginger and Broccoli Soup(serves 2)
Remove the skin from the chicken thighs and sprinkle with salt and pepper. Heat a medium saucepan to medium heat and add the olive oil. Once hot add the chicken thighs. Fry on both sides until browned. Remove to a plate and reduce the heat to medium-low. Add the onion and sweat it. Separate the stem of the broccoli from the florets. Set florets aside. Dice the stem of the broccoli. Once the onion is soft add the ginger and broccoli along with a pinch of salt and pepper. Sweat for 5 minutes, then add the flour. Stir over the heat for another 5 minutes, then slowly stir in the water and the chicken thighs. Bring to a very gentle simmer and simmer for at least 45 minutes.
Remove the chicken thighs to a plate. Allow the soup to cool enough to pass through a blender and then return to the pot. This is a great time to taste the broth and adjust the seasoning. Shred the chicken from the bone and add as well. Chop the florets into bite sized pieces and add to the pot. Gently simmer until broccoli is cooked. Taste and season again if necessary, serve hot.