Chicken Ginger Soup

Hot soup is always nice when the weather seems dark and cold.

Ingredients:

1 lb. dark chicken, you can use thighs or drumsticks, bone in

2 medium golden potatoes, peeled and sliced

3 1/2 cups chicken broth, divided

4 garlic cloves, minced

4 large heads Bok Choy, washed, cut the tough ends, and sliced

2 tablespoons soy sauce

2 tablespoons finely minced fresh ginger

1 tablespoon dried safflower

1 tablespoon 21 seasoning salute

1 teaspoon tarragon

salt and pepper to taste

What is 21 seasoning salute?

21 Seasoning salute is a smooth blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, and lemon juice. No added salt. It’s very versatile, you can add it to stir fry, soups, roasted vegetables, and any stews. You can find it in any local grocery store.

What is dried safflower?

Safflower is an alternative to saffron, but it’s entirely different plant. It’s a lot inexpensive and has a very earthy flavor. You can find it in an Asian or Hispanic grocery.

Instructions:

-Heat the pot with oil, add the chicken, brown for 20-30 seconds each side. And after browning, remove from the pot and set aside.

-Use the same pan, add garlic, ginger, onions, stir to combine. Add salt and pepper, mix to combine. Add the rest of the dried herbs, stir, add soy sauce, stir.

-Add the potatoes, sauté for 20-30 seconds, add 1/2 cup broth, simmer for a minute.

-Add the chicken back to the pot, stir to combine well. Add the remaining broth, stir, cover, simmer for 5-6 minutes or until the chicken are cooked through and the potatoes are tender.

-Add the bok choy, cook until wilted. Remove from the heat and serve with steamed brown rice.

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