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Elephants' Cure (Soup)

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This is great to make when someone has a cold or the flu. I don't think I've ever made it with all the suggested ingredients, and I know I've never purchased lemon grass.

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Ingredients

  • 1/3 c extra-virgin olive oil
  • 1 1/2 c diced medium carrots
  • 1 1/2 c diced yellow onion
  • 1 1/2 c diced fresh celery
  • 3 serrano chiles, seeded and minced
  • 3/4 c peeled, julienned fresh ginger (I grate some frozen ginger instead)
  • 1/2 c minced fresh lemon grass
  • 1/2 c minced garlic
  • 14 c chicken broth
  • 1 T dried thyme leaves
  • 3 c cooked shredded chicken
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch Italian parsley, chopped
  • 3 T plus 1 t kosher or celtic sea salt

Details

Servings 19
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1/3 c extra-virgin olive oil
Heat in a large stockpot set over medium-high heat.

1 1/2 c diced medium carrots
1 1/2 c diced yellow onion
1 1/2 c diced fresh celery
3 serrano chiles, seeded and minced
3/4 c peeled, julienned fresh ginger (I grate some from the freezer instead)
1/2 c minced fresh lemon grass
Add to pot and saute for 10 minutes.

1/2 c minced garlic
Add and cook for 5 more minutes.

14 c chicken broth
Add and bring to a boil.
1 T dried thyme leaves
Add and simmer until vegetables are tender, about 10 mins.
3 c cooked shredded chicken
Add and simmer just until heated through.

1/2 bunch cilantro, chopped
1/2 bunch Italian parsley, chopped
3 T plus 1 t kosher or celtic sea salt
Add and serve.

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