Restorative Chicken and Ginseng Soup

There are certain soups that feed the hunger, and others that feed the body. This recipe belongs firmly to the latter category. It is a pot of pure restoration, designed for days when the winter chill has settled deep in your bones or when you feel the first scratch of a cold.

Ginseng, an ancient root prized for its energy-boosting properties, lends an earthy, slightly bitter undertone that pairs beautifully with the sweetness of yellow corn and the sharp heat of fresh ginger. It is a light yet deeply flavorful broth, clear and golden, perfect for sipping slowly while wrapped in a wool blanket.

Prep time: 15 minutes Cook time: 30 minutes Yields: 8 servings

The Ingredients

The Aromatics

• 2 tbsp vegetable oil
• 2 cups onion, chopped
• 2 tbsp fresh ginger, peeled and diced
• 6 cloves garlic, minced

The Soup Base

• 1 lb skinless, boneless chicken breast, cut into 1-inch pieces
• 3 cups water
• 5 cups fat-free, less-sodium chicken broth

The Vegetables & Roots

• 3 cups yellow corn (fresh or frozen)
• 2 fresh ginseng roots, sliced thinly
• ¼ tsp salt (adjust to taste)
• 1/8 tsp white pepper

Instructions

1. Sauté the Aromatics: Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, diced ginger, and minced garlic. Sauté for about 2 minutes, just until the garlic is fragrant and the onions begin to soften.
2. Brown the Chicken: Add the cubed chicken breast to the pot. Sauté for 4 minutes, stirring frequently, until the chicken is white on the outside (it doesn’t need to be fully cooked through yet).
3. Build the Broth: Pour in the 3 cups of water and the 5 cups of chicken broth. Bring the mixture to a rolling boil.
4. Add Roots and Veg: Stir in the yellow corn and the sliced ginseng roots. Return the liquid to a boil.
5. Simmer: Reduce the heat to low. Cover partially and let the soup simmer gently for 20 minutes. This allows the ginseng to infuse its medicinal flavor into the broth and ensures the chicken is tender.
6. Season: Remove from heat. Stir in the salt and white pepper. Taste and adjust seasoning if necessary before serving hot.

Notes from the Kitchen

• Sourcing Ginseng: Fresh ginseng can often be found at Asian markets or specialty health food stores. If you cannot find fresh roots, dried ginseng can be used (soak it first) or you can increase the amount of fresh ginger for a different kind of warmth.
• Flavor Profile: Ginseng has a distinct, earthy, and slightly bitter flavor. The sweetness of the corn is essential here to balance that earthiness.
• White Pepper: Using white pepper instead of black pepper gives a sharper, floral heat that doesn’t overpower the delicate look of the clear broth.

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Restorative Chicken and Ginseng Soup

A light yet powerful soup designed to heal the body and warm the spirit. Fresh ginseng roots provide an earthy depth, perfectly balanced by the sweetness of yellow corn and the sharp warmth of fresh ginger. This clear broth is a rustic remedy for cold days.

Cooking Method: Simmering Courses: Soups

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Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Servings: 8 Dietary:

C Chicken

Ingredients

Servings

The Aromatics

• 2 tbsp vegetable oil
• 2 cups onion, chopped
• 2 tbsp fresh ginger, peeled and diced
• 6 cloves garlic, minced

The Soup Base

• 1 lb skinless, boneless chicken breast, cut into 1-inch pieces
• 3 cups water
• 5 cups fat-free, less-sodium chicken broth

The Vegetables & Roots

• 3 cups yellow corn (fresh or frozen)
• 2 fresh ginseng roots, sliced thinly
• ¼ tsp salt (adjust to taste)
• ¹⁄₈ tsp white pepper

Instructions

Sauté the Aromatics:

1. Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, diced ginger, and minced garlic. Sauté for about 2 minutes, just until the garlic is fragrant and the onions begin to soften.

Brown the Chicken:

1. Add the cubed chicken breast to the pot. Sauté for 4 minutes, stirring frequently, until the chicken is white on the outside (it doesn't need to be fully cooked through yet).

Build the Broth:

1. Pour in the 3 cups of water and the 5 cups of chicken broth. Bring the mixture to a rolling boil.

Add Roots and Veg:

1. Stir in the yellow corn and the sliced ginseng roots. Return the liquid to a boil.

Simmer:

1. Reduce the heat to low. Cover partially and let the soup simmer gently for 20 minutes. This allows the ginseng to infuse its medicinal flavor into the broth and ensures the chicken is tender.

Season:

1. Remove from heat. Stir in the salt and white pepper. Taste and adjust seasoning if necessary before serving hot.

Note

Sourcing Ginseng: Fresh ginseng can often be found at Asian markets or specialty health food stores. If you cannot find fresh roots, dried ginseng can be used (soak it first) or you can increase the amount of fresh ginger for a different kind of warmth.

Flavor Profile: Ginseng has a distinct, earthy, and slightly bitter flavor. The sweetness of the corn is essential here to balance that earthiness.

White Pepper: Using white pepper instead of black pepper gives a sharper, floral heat that doesn't overpower the delicate look of the clear broth.

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