Finally, the end of winter seems to be near. Crocus and Daffodils are blooming and the sun is gracing us with its warming presence. This seemed to be the Winter of lingering, chromic colds, everyone seemed to be suffering this year with the cold that wouldn’t go away. My response to this was to make a lot of chicken soup. Luis Meat Market at the Essex Street market is one of my favorite local butchers, they always have first-rate Chivo (goat) and Bo Bo Stock Chickens which sell for about a dollar less than the meatier chickens for roasting.
Making this Asian Chicken soup is simple, to the basic recipe I add a large chunk of peeled fresh Ginger and about a cup of roughly chopped scallions to the stock pot along with everything else. I used thick egg noodles and lots of Broccoli to give this ginger infused broth some heft.
Just before serving I add grated fresh ginger, some scallion greens chopped finely, a splash of soy sauce and fresh Cilantro. Posting this recipes today is my idea of saying a farewell to winter and flu season and hello Spring!