Elephants' Cure (Soup)

By á-50272

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.

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.