Fragrant Spice-Infused Chicken soup for your soul

Ingredients:

• Whole free-range chicken precooked in a rotisserie

• 10 sticks of celery, cleaned and cut into bite-sized bits

• 5 large carrots, peeled and cut into bite-sized bits

• ½ head of garlic and two inches of peeled ginger smashed to a pulp

• 1 large white onion, diced into small pieces

• Chiffonade cut of 1 sprig of curry leaves

• 1 teaspoon of whole peppercorns

• 2 dried red chilies

• 1 teaspoon of ground organic turmeric powder

• 1 teaspoon of garam masala

• 1 tablespoon of sesame oil

Directions for the Stock:

• Remove and discard the skin from the rotisserie chicken and shred the meat with clean hands and set aside in a bowl.

• Place the chicken bones in large stock pot with 6 cups of water, garlic and ginger pulp, whole peppercorns, dried red chilies, ½ teaspoon of turmeric, and curry leaves, and bring to a boil—this should boil on a low simmer for 30 minutes, and then set aside to cool and strain the stock.

Directions for Soup:

• In a nonstick pan heat ¼ tbsp of sesame oil and add shredded chicken and ½ teaspoon of garam masala and salt to taste. Gently sauté the chicken to coat with spices and set aside.

• In a large soup pan heat the remaining oil and add onions, celery, carrots, and remaining garam masala, and sauté for 5 minutes on a moderate heat.

• At this point add all the chicken stock to the vegetables and allow to simmer for 30 minutes on a low heat.

• Serve with 1/2 cup cooked egg noodles and a dollop of the shredded spiced chicken over each bowl of soup.

This dish is a favorite in my kitchen as it embodies the warmth and comfort of chicken soup enveloped with spices that are not overpowering but complement the aroma. Scientific data points to a slight anti-inflammatory benefit to the soup that may be beneficial in upper respiratory tract infections. As always, I wish that you keep your health in center focus and live long and strong!