Easy Tummy Soup

Name: Easy Tummy Soup
Total time: 3600 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 small yellow onions; 1 tsp virgin olive oil (not extra virgin); 6-9 carrots (size is the factor, roughly 1.5-2 cups medium chop); 6 medium yellow waxy potatoes, medium chop; 8 cups vegetable broth; 4 cups water; 1 tub concentrate vegetable stock (Swanson); 2 whole Bay leaves; 1 tsp + 1.5 tsp ground ginger; 1/2 tsp + 1 tsp ground turmeric; 1-1.5 tsp salt (to taste); 1 rotisserie chicken, deboned, fat and skin removed, chopped; 8-9 thinly sliced sweet onions

emilie.deseree @cook_3293460

Houston, Texas

We're all told that chicken noodle soup is what to eat for all ills, but when it's your tummy that's the problem, a high fat soup with egg noodles is often the last thing you need. This is for those times.

Note: This is a first draft recipe - we all have the stomach flu here to varying degrees. This recipe was created on the fly, so measurements are loose and will be tightened up the next time I do it!

emilie.deseree @cook_3293460

Houston, Texas

Note: This is a first draft recipe - we all have the stomach flu here to varying degrees. This recipe was created on the fly, so measurements are loose and will be tightened up the next time I do it!

Saved

Ingredients

1 hr

6-8 servings

2small yellow onions
1 tspvirgin olive oil (not extra virgin)
6-9carrots (size is the factor, roughly 1.5-2 cups medium chop)
6medium yellow waxy potatoes, medium chop
8 cupsvegetable broth
4 cupswater
1 tubconcentrate vegetable stock (Swanson)
2whole Bay leaves
1 tsp+ 1.5 tsp ground ginger
1/2 tsp+ 1 tsp ground turmeric
1-1.5 tspsalt (to taste)
1rotisserie chicken, deboned, fat and skin removed, chopped
8-9thinly sliced sweet onions

Saved

Steps

1 hr

1

Utilizing a large deep skillet, medium heat, warm your olive oil until it ripples, then add your yellow onion. Toss with the oil gently and then move it to the sides of the pan to allow for a slower cook, until semi-transparent.
2

Add chopped carrots and potatoes to the onion/oil mixture, toss to coat.
3

Add 1 tsp ginger, 1/2 tsp turmeric and 1 tsp salt to carrot, potato mixture. Stir, add 1 cup of the vegetable broth and cover. Reduce heat to a low medium.
4

In a large pot and the remaining broth, water, concentrate stock, Bay, ginger, and turmeric. On bring to a quick rolling boil over high heat, then reduce to a medium.
5

Once your broth has hit a rolling boil, stir your vegetables and taste a potato. If it's softened through make any adjustments needed to the salt you wish. Add the chicken and stir.
6

Add the chicken mixture to the broth slowly.
7

Add the sweet onions and cook for an additional 5 minutes to soften them.
8

Remove the bay leaves and serve with ginger ale!