Chicken soup
Cooking with Rossana: A recipe for wellness
Rossana’s Chicken Soup is topped with a sauce often used in Japanese cuisine. Malibu resident and chef Rossana Radden said her mother often prepared this soup because of her sister’s bronchitis. Photo Submitted
Rossana Radden
9:12 am PDT April 3, 2020
This is a soup to boost your immune system.
In this difficult time, I am preparing this soup often.
Eating it gives you a feeling of well-being because of the combination of the broth, ginger, lemon and chili.
This soup was prepared often by my mother because of my sister’s bronchitis.
Very importantly, please buy organic chicken to have a nutrient-rich soup. Enjoy!
Wishing you health.
Rossana’s Chicken Soup
Ingredients
• 1 whole chicken
• 3 celery stalks with leaves
• 6 green onions’ stalks
• 1 garlic clove
• 2 in. ginger root
• 1½ leek stalk
• 1 cup butternut squash sliced in cubes
• ¼ parsley leaves
• 1 tsp. salt or more
• 3 Yukon potato in quarters
• ½ box of linguini pasta
Sauce
• 2 Tbsp. olive oil
• 2 in. ginger root
• ½ cup green onions chopped
• 2 tsp. sesame oil
• 1 tsp. salt
• 2 tsp. red chili chopped
• 1 Tbsp. of “cancha” toasted maize per serving
• Lemon juice (if desired)
Directions for Rossana’s Chicken Soup
1. Cut the chicken in pieces.
2. In a ceramic soup pot, fill up to two-thirds of the pot with water
3. Place the chicken in the pot, add the celery stalks, green onion, garlic, ginger root, leeks, squash, parsley and salt.
4. Let it cook for 20-30 minutes for the chicken breast, and place it on a tray. Let the legs and other chicken pieces cook for a total of 1 hour.
5. Take out all the chicken pieces and vegetables, and set aside.
6. Cut the chicken in slices, and set aside.
7. In this broth add the potato, the noodles, three green onions and one leek stalk,
8. Cook until the noodles are ready, approximately 10–12 minutes depending on the pasta instructions.
Directions for sauce
To make the sauce, usually used in Japanese cuisine:
• In a pan, heat oil and fry the 2 in. chopped ginger root and chopped green onions; do not brown it. Cook until it brings out its aroma, set aside and add salt to taste and the sesame oil, and mix it.
• In a soup bowl for serving, place the chicken slices. Mix white and dark meat, the sauce, noodles, potato, green onions and broth. Squeeze a little bit of lemon juice if desired. Add the chopped chili rocoto and cancha.
Malibu resident Rossana Radden is a food coach and chef at Rossana’s Kitchen — a personalized food service working in collaboration with surgeons, physicians and clinical nutritionists. For more information on Radden and Rossana’s Kitchen, visit rossanaskitchen.com. Radden also is an advocate at the Young Center for immigrant children’s rights and a Transforming Care at Bedside volunteer at Cedars Sinai Hospital. Questions? Call (310) 384-9887 or email eat@rossanaskitchen.com.
