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March 13, 2017
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March 13, 2017

Favorite Thing: High-Powered Chicken Soup

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Industrial strength chicken soup

Long travel takes it’s toll on the best of us, my wife Kirin is fighting off a cold after our trip. While she’s sleeping, I’m going to surprise her with some high-powered chicken soup to help her recover faster.

(Update – it was a major hit! Exact quote: “This is the best tasting soup I’ve ever had in my whole life.)

Here’s how I made it:

  • Chicken breast tenders – 1 pound, cut into bite sized pieces
  • 2 pounds of red potatoes cut into dice-sized cubes
  • 1 tbsp fresh turmeric, grated
  • 2 tsp fresh ginger, grated
  • 6 cloves garlic, minced
  • 2 astragalus sticks (Asian markets or natural food stores sometimes will stock these. Don’t worry if you can’t find them, they have no effect on the flavor)
  • 1 can lite coconut milk
  • 1 tbsp organic better than bouillon, chicken flavor
  • 2 tsp Thai fish sauce (also ok to omit or substitute 1/2 can anchovies – yep, anchovies, trust me?)stragalus sticks (Asian markets or natural food stores sometimes will stock these. Don’t worry if you can’t find them, they have no effect on the flavor)
  • 4 ribs of organic celery, diced
  • 2 large carrots, chopped
  • 1 large organic onion, chopped
  • 2 tbsp toasted sesame seed oil
  • 1 tsp white pepper
  • Coarse sea salt to taste

Instructions:

  1. Heat sesame oil in 4 quart sauce pan.
  2. Saute the chicken until nearly done.
  3. Remove chicken and add onions, saute until clear and soft.
  4. Add 2 quarts of water
  5. Add all remaining ingredients
  6. Simmer 20+ minutes
  7. Remove astragalus sticks
  8. Scoop out roughly 3 cups of potatoes (OK if you get a few other ingredients with them)
  9. Puree potatoes in blender
  10. Add puree back to saucepan
  11. Mix all ingredients well
  12. Serve and get a good night’s sleep 🙂

To your health,

Dr. C