Chicken and turkey soups are a big part of end of year food culture in North America. After eating the meat off a roast turkey, the bones are boiled for 2 days to make turkey stock. Add to this celery, carrots and your other favorite vegetables to make a healthy hearty soup. This month let’s enjoy a little Christmas flavor while eating some wholesome cold-fighting food!

Roast Ginger Chicken Soup Serves 6

Ingredients Directions
–   2-3 Chicken thighs

–   2 onions

–   2 large carrots

–   Ginger (julienned)

–   Rice cakes or bread

1.      Rub chicken thighs, onion and carrots with a generous amount of salt and olive oil and bake for 25-30 minutes in an oven at 180. Chicken skin should be golden brown, and vegetables should be tender and a little brown.

2.      Remove from oven and cool. Save the drippings from the oven.

3.      Dice the chicken into cubes, slice onions and carrots into large chunks.

4.      In a large pot, boil water and add ginger and drippings.

5.      Add chicken and vegetables and simmer on a low heat 15-20 minutes. Let stand for another 20 minutes.

6.      Serve with rice cakes or fresh bread.