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Chicken Soup for the Flu


4 cups water
1/2 rotisserie chicken, cooked and shredded
1 teaspoon salt
1 teaspoon curry powder
2 tablespoons fresh diced ginger
2 garlic cloves, diced
1 carrot, peeled and diced
1 medium potato, peeled and diced
1 small white onion, diced
1/2 teaspoon pepper


1. In a 4-quart saucepan on high heat add water, chicken, salt, curry powder, ginger, garlic, carrot, potato, onion and pepper, stir well.

2. Add lid, reduce heat to low and allow cooking for 30 minutes.

Yields: 4 servings

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