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Chicken With Ginger Broth

Name: Chicken With Ginger Broth
Prep time: 20
Cook time: 65
Cuisine: Asian

(7 votes, average: 4.29 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

When it’s cold outside, this chicken dish will keep you warm. Chicken With Ginger Broth is not only delicious, it’s an ideal meal for those in cancer treatment. The chicken and vegetables nourish, while...

4 chicken breasts, skinless, bone-in
1 (2-inch) piece fresh ginger, peeled and thick sliced
3 leeks, white parts only
3 garlic cloves
Salt, to taste
2 cups daikon radishes or turnips, cut into large cubes (optional)
3 dried shiitake mushrooms, soaked in hot water
2 cups spinach, washed
1 tablespoon fresh cilantro
2 scallions, thinly sliced

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Nutrition Facts

Calories

13 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

1 g

Sugar

0 g

Fiber

0 g

Protein

1 g

Sodium

22 mg

Directions

Put the chicken in a heavy pot with the ginger, daikon, and leeks. Add enough water to almost cover the chicken and sprinkle with salt. Bring to a boil, then cover and bring the heat to low. Simmer for 15 minutes then turn the heat off and leave the chicken in the pot to steam for 30 minutes. Do not remove the lid.
While the chicken is steaming, drain the mushrooms, cut off the hard stalks, and thinly slice. Heat ½ cup water in a small saucepan and simmer the mushrooms for 5 minutes. Drain. Set aside.
Take the chicken from the pot, remove giblets if using, and thinly slice the breast. Bring the broth to a boil. Taste for salt.
Divide the spinach between 4 bowls. Add the mushrooms and then some sliced chicken. Cover with hot broth. Add a pinch of cilantro and scallions. Serve immediately.

Chef Tips

If you are on a bland diet, you may want to use only 1/2 the amount of ginger root, and leave out the garlic and scallions.

If you’d like to add some calories and bulk the soup up, soak and soften some rice noodles in hot water, 1oz per person. Drain, and add to the bowls before the vegetables, chicken and broth.

If you like a little spice, mix together 1 teaspoon of toasted sesame oil, 2 teaspoons Thai chili sauce, and 1 teaspoon of soy sauce. Serve family style in a small dipping bowl. Individuals can add the sauce to the broth to suit their taste.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.