Combat chicken and ginger soup

This has been a big week at our home.

Here’s a little peek at what this week was like:

  • A full day meeting: yup! 8:30am till 2pm, followed by 3 hours of post-meeting report writing on a Monday (joy!)
  • Hosting an evening function with 150 attendees till 10:30pm
  • Attending a half-day information session that started at 7:30am
  • Chaperoning a foreign delegate all day to visit a number of sites across the city

Don’t get me wrong: I love the work, but this is one of the times my brain is telling me I’m too old for this.

And on top of that, the SO was down for the count with a fever and the man-flu. He was bedridden for 2 days and following his bout of illness, I caught a cold from work, so there was only one thing I could do.

Make Combat Chicken and Ginger Soup.

The sick never have much of an appetite, so the best thing for them is a light healthy soothing soup they can drink down without hurting their sore coughing throats. Combat – because fighting the flu is warfare! Chicken and Ginger Soup is simple, tasty and best of all, you can use any leftover soup to make congee – a more filling meal for when the invalid has a better appetite.


Combat chicken and ginger soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Yield: 6 serves

Combat chicken and ginger soup


  • 4 large chicken thighs, bone in (or a whole chicken)
  • 2 thumb lengths ginger, scrubbed, unpeeled and sliced into thin discs
  • 2 sticks celery, chopped
  • 1 head garlic
  • Handful of dried shiitake mushrooms
  • Enough water/stock to cover the chicken
  • 200gm pasta shells (optional)


  1. Throw everything (except the pasta shells) into a large enough pot. Cover everything with water/stock.
  2. Bring it to the boil and let it boil for 5 minutes before reducing the heat.
  3. Allow the soup to simmer for at least 45 minutes.
  4. Remove the ginger and discard.
  5. Remove the mushrooms and slice before returning it to the soup.
  6. Remove the chicken and allow to cool. Discard the bones, and shred the flesh with a fork before returning it to the soup.
  7. Add the pasta shells 10 minutes before you're ready to serve.
  8. Serve hot.

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