Soup is excellent for when you are sick, and the ginger in this particular soup makes this soup particularly comforting during a cold! Not only does it pack a punch for your immune system, but it is also extra flavorful and full of nutritious veggies. The addition of the sweet potato adds a pop of bright color and an extra sweetness! by Isabelle Monseau and Noelle Anglade

Adapted from Bon Appetit

Serves 4

  • 1 prepared rotisserie chicken
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • ½ cup sliced shiitake mushrooms
  • 2 garlic cloves, finely chopped
  • 1 1’’ piece of ginger, peeled and chopped
  • 2 quarts of low-sodium chicken broth
  • ½ teaspoon cayenne pepper
  • 2 cups baby spinach
  • ½ box frozen sweet potato, thawed
  • Kosher salt, freshly ground pepper
  • 2 scallions, thinly sliced
  1. Pick meat from chicken, shred, and place in small bowl (you should have about 4 cups); discard skin and bones.

  2. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms and cook, stirring occasionally, until softened and golden, 8-10 minutes.

  3. Add garlic and ginger and cook, stirring often for 2 minutes and season with salt and pepper.

  4. Add shredded chicken, broth, sweet potatoes, and cayenne and bring to a boil.

  5. Add spinach and divide soup among bowls. Garnish with scallions.

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