Correia’s Crazy Asian Chicken Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Serving Size: 8

1 large Onion, chopped

5 large Carrots, chopped

5 stalks Celery, chopped

12 cloves Garlic, chopped

4 quarts low sodium Chicken Stock

1 tablespoon Sesame Oil

2 tablespoons Tamari Soy Sauce

5-6 thin slices Ginger Root

3 large Chicken Breast, bone-in

1 bushel Parsley
A few dashes of crushed red pepper, or to taste

Olive Oil, for sautéing

1 cup Brown Rice, cooked

Preheat oven to 350 degrees Fahrenheit.

Coat chicken breasts with olive oil, salt, and pepper and bake for approximately 20 minutes. (chop vegetables) Set aside to cool.

In a stock pot over medium heat sauté onions until softened slightly. Add sesame oil and soy sauce and continue to sauté for 30 seconds. Add chicken stock, carrots, celery, garlic, crushed red pepper, and thin slices of ginger root. Add rice. 

Simmer for 20 minutes. Separate cooled chicken meat from bone. Add chicken meat and simmer for another 5 minutes. Shut off heat, add in fresh parsley, stir and serve. Mmmm! 

Submitted By: Steve Correia, EMT-Paramedic

Massachusetts, USA