Great Pains

Our family is kind of hurting right now. I lost my sweet Grandma on Sunday morning. She was my only living grandparent, and I'd grown much closer to her in the last few years. She was very fond of my kids and they just loved to visit her at her Florida home. I learned of her passing while I was up in the mountains with my family, pretty sick with a cold. Things got worse when after only a few minutes of sleep on Sunday night, Adam woke up violently ill. He was so sick we had to head home early, exhausted and somber. I'm a firm believer in the healing power of food, and I needed to do something to put us on the mend, so yesterday I made a ginger infused chicken soup with rice. To me it's a cure-all. If your tummy hurts, the ginger will settle it. If you have a cold, or a broken heart, adding some thinly-sliced jalepeno will help you sweat it out. 

Chicken Soup With Rice 

(thank you Carole King)

Make a homemade stock, it takes very little time and the result is a pure, clear broth.  Follow the recipe I have here, omitting the herbs, adding 3-5 slices of fresh ginger to the vegetables.

The rest of the recipe is quite easy, here are the ingredients:

2 split chicken breasts

1/2 lemon, cut into slices

Course Sea Salt

5 fresh ginger slices 

5 heads baby bok choy, base removed, separated. 

(Spinach would also work)

2 cups cooked white rice

Heat oven to 375 degrees.

Place the chicken breast, bone side down on top of the ends of the lemon onto a sheet pan. 

Slip your finger under the skin of the chicken breast to loosen and place a salted lemon slice inside. Repeat with second breast.  Salt the skin and place a lemon slice on top of the skin.  Roast for 25 minutes, until skin is crispy and core temperature has reached 175 degrees.

Prepare the rice while the chicken is roasting.

Allow the chicken to rest for a few minutes, then peel the skin away and pull the meat in thin strips. Set aside.

In a medium stock pot, bring 6 cups of broth to a low boil, add ginger and sea salt to taste, reduce to a simmer for 5 minutes, then add the bok choy and chicken.  Simmer for another 5 minutes.  

Portion 1/2 cup of rice into each bowl, ladel soup over the rice.  Float a lemon slice (and fresh slices of jalepeno) on top.