This Oz family chicken soup recipe contains a secret fighting ingredient; garlic. Garlic has antibacterial and antiviral properties, so it's perfect for the colder months. Next time you are making a chicken soup, you definitely have to try this recipe by Dr. Oz.
· 1 1/2 cups farro (rinsed)
· 2 heads of garlic
· olive oil
· 6 cups of your favourite low-sodium chicken stock
· 1 medium diced yellow onion
· 2 medium carrots (peeled and sliced into coins)
· 1 thinly sliced jalapeño (with the ribs and seeds removed)
· 1 inch of minced fresh ginger
· 1/2 cup of chopped fresh parsley (optional)
· 2 cups of shredded cooked chicken breast
· juice of 1 lemon
1. Start by preheating the oven to 400°F.
2. You should be cooking the farro according to the package instructions and set it aside.
3. Roast the garlic (drizzled with olive oil and sprinkle with salt) for about 30 minutes by placing them on a large piece of aluminium foil. Gather the edges of the aluminum foil and press together to enclose the garlic. Remove from the oven and let the garlic cooled. Once they are cooled down, squeeze out the cloves and remove the papery skin.
4. Using a blender, mix the roasted garlic and chicken stock.
5. In a large Dutch oven, heat 2 tablespoons of olive oil on medium heat, and add the onion and carrots. Sauté until the onions are translucent and add the jalapeños and cook for an additional 2 minutes. Add the ginger at the very end cook for a little bit.
8. Add in the stock and the parsley, if you wish. Then, add the cooked farro, chicken, and the lemon juice.
9. Taste and adjust the seasoning if needed. Serve warm!
Will you be trying this soup this winter?