Since winter seems to be hanging around and just doesn’t have the courtesy of going away, I thought it would be nice to slip in one more soup recipe before the (hopefully) warmer weather arrives. This soup is an interesting combination in that I’ve used both beef and chicken broth. Unorthodox? Probably. Do I care? Nope! Using a bit of each cuts down on the richness, as beef broth is heavier than chicken. Adding the ginger gives it an interesting, more complex dimension. All the rest of the ingredients just make it fun! The longer you let the soup simmer on low, the more fresh ginger you will taste. Nonetheless, from chop to eat, this soup pot takes about 25 minutes. Can’t beat that for a cold Monday, eh?
BEEF AND GINGER SOUP
1 Box each of Low Sodium Beef and Chicken Broth
2 Chicken Breasts, roasted
2 Carrots, cut into 1/4″ pieces
2 Celery stalks, thinly sliced
1 small bunch of Rapini, roughly chopped
1 small Spanish Onion, finely chopped
1 piece of fresh Ginger, peeled
Small handful of Capellini noodles, broken into 1″ little pieces
Fresh Italian Parsley, chopped for garnish
Fresh Lemon juice
Kosher Salt and Fresh Pepper, to taste
Turn Convection oven on to 325~, or Conventional oven onto 350~. Rinse with water and pat dry the chicken breasts. Place on cooking tray. Season with kosher salt and fresh pepper, and roast until juices run clear, about 20 minutes.
Into a large pot, empty both boxes of broth. Peel a piece of fresh ginger (about 1′ cube or so) and add it to the pot. Squeeze the juice from one lemon into the pot. Turn burner on to medium high heat. Chop the carrots, celery and onion and add into the pot.
Chop the rapini and add to a sautee pan. Drizzle with olive oil, and season with salt and pepper. Sautee until wilted, about 5 minutes. Remove from heat and add to the pot with the broth.
Once cooked, rough chop the chicken breasts, and add into the pot with the broth. Grab a small handful of capellini noodles (about 1/2″ in diameter) and break the long noodles down into bite-sized pieces. Turn the temperature down to low, and let the noodles simmer for about 5 minutes to cook.
Taste for seasoning, and add kosher salt and fresh pepper as necessary.
To plate, scoop out soup into a big bowl. Add a good dash of fresh Italian parsley to the top, and a few cracks of fresh pepper. Enjoy!
Mangia! Let’s Eat!