Chicken and Ginger Soup with Root Vegetables is a warming and restorative dish. This nourishing soup is particularly beneficial during cooler seasons or when the body needs extra support to combat fatigue, cold, or weakened immunity. Chicken, a staple in TCM for strengthening yang and tonifying qi, provides the foundation of the dish by boosting vitality and supporting the body’s energy reserves. Ginger adds a warming and invigorating quality, enhancing digestion, dispelling internal cold, and promoting circulation. The root vegetables, parsnips, and carrots, are sweet and grounding, nourishing the spleen and aiding digestion, which is vital for maintaining energy and overall balance. With its combination of warming, tonifying, and digestive-supporting properties, this soup not only comforts but also fortifies the body, making it an ideal choice for restoring harmony and vitality.
Serves: 4
Ingredients:
- 1 whole chicken or 1.5 lbs chicken thighs
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1-inch ginger, sliced
- 2 garlic cloves, minced
- 6 cups water or chicken broth
- 1 tbsp rice wine or sherry
- 1 tsp sea salt
- Chopped scallions for garnish
Instructions:
- In a large pot, combine chicken, water/broth, ginger, garlic, and salt. Bring to a boil, then simmer for 45 minutes.
- Add parsnips and carrots, cooking until tender (about 20 minutes).
- Remove chicken, shred the meat, and return it to the soup.
- Garnish with scallions before serving.
Energetics (TCM):
- Chicken warms yang and tonifies qi.
- Ginger strengthens digestion and dispels cold.
- Parsnips and carrots nourish the spleen and aid digestion.
