Ginger Chicken, Rice & Lentil Soup

Ginger Chicken, Rice & Lentil Soup

This soup is heart-warming, healthy and delicious. Serve it on after a day spent outside in cool winter or fall weather. It makes a large quantity — great for company or for wonderfully nourishing leftovers.

Even though the soup will be cooking in part all day long, it is still really simple. Begin with the stock in the morning, so it can simmer all day — developing a rich, hearty broth. You’ll finish it off about 1-1/2 to 2 hours before dinner.

Make the Stock

• bones from 1 or 2 chickens
• 1/4 to 1/2 cup of raw apple cider vinegar
• 2 inches of fresh ginger root
• 1/2 teaspoon pepper
• 2 tablespoons sea salt
• 1 onion, cut in quarters
• fresh herbs, if desired
• 3 to 4 quarts of filtered water

Put all stock ingredients in 10 quart stock pot and fill to within 1 or 2 inches of the top with filtered water. Bring to a boil. Reduce heat, cover and simmer for 6 to 8 hours. Make sure it is constantly simmering, to preserve a safe food temperature for the duration of the cooking time. Remove from heat. Strain to remove all ingredients, leaving just the liquid behind.

Easy tip: Use a pasta pot for easy straining. Put the pasta insert into the pot. Put all the stock ingredients in the pasta insert. Fill the insert and pot with water. When the stock is done, lift out the insert, leaving the delicious stock behind in the pot.

If you make the stock a day ahead of time, allow it to cool a bit, then store it in the refrigerator. Skim off the fat (if desired) before proceeding to the next stage.

Soak the Lentils and Rice

• 2 cups dry lentils
• 1-1/2 cups brown jasmine or basmati rice
• 1/2 cup wild rice blend (or brown rice)
• 1/2 cup raw apple cider vinegar, lemon juice, or whey
• 8 cups filtered water

While you get the stock simmering, also combine the lentils, rice, water, and vinegar in a  5 to 6 quart pot. Put on the heat just to bring the contents to a near boil, then remove from heat. Cover and let soak a minimum of 7 to 8 hours.

Make the Soup

• 1 onion, diced
• 5 to 8 carrots, diced
• 5 to 8 stalks of celery, diced
• previously soaked lentils and rice, drained and rinsed
• 2 tablespoons dried parsley
• 1 tablespoon sage
• 2 teaspoons oregano
• 2 teaspoons thyme
• salt and pepper to taste (may not be necessary at all)
• meat from 1 deboned chicken

To the stock, add the vegetables, lentils, rice(s) and spices. Bring to a simmer. Reduce heat, cover and simmer for 1/2 to 1 hour, until lentils and rice are tender. Add the chicken. Adjust seasonings and serve. Add additional water as needed.

© Copyright 2006-2010 by Wardeh Harmon.