• Home
  • Clean Up Plans
  • Recipes
  • First Bites + Lifestyle
  • archive
  • Travel
  • Radish Recs
  • About + Contact
  • Press
Menu

Crunchy Radish

Street Address
City, State, Zip
Phone Number

Crunchy Radish

  • Home
  • Clean Up Plans
  • Recipes
  • First Bites + Lifestyle
  • archive
  • Travel
  • Radish Recs
  • About + Contact
  • Press

Not Your Mama's J-Pen

February 16, 2015 Miranda Hammer

J-Pen, as I affectionately like to call this soup, or Jewish Penicillin, is the type of recipe that has becomes habitual from years and years of exposure. Somehow, the steps and process permeate my being and, every time an inkling of a cold emerges, J-Pen is the first line of defense. In my family, each generation puts their unique imprint on the soup, but the root of the matter is always the same. For my version, I add extra immune boosters - ginger and turmeric - to add that nutrient oomph. I also take the extra step of browning the chicken, a simple albeit slightly timely step that yields a multitude of value in flavor. Browning the chicken not only locks in the juices and creates a caramelized crust on the meat, but also the browned bits in the pan add a fantastic foundation to the soup, lending depth and flavor. The finishing touch of lime, which is one of my favorite tricks learned from my Mexican co-workers during my restaurant days, provides a refreshing burst of acidity as well as a dose of Vitamin C. Although this soup is not your mother's J-Pen, it for sure will become a staple in your home on frosty nights or "under the weather" days. 

IMG_0590.JPG

Not Your Mama's J-Pen

Serves 6-8

Ingredients 

  • 2 to 3 tbsps olive oil

  • 3 lbs chicken, combination of skinless boneless breasts and thighs, organic and sustainably raised meat preferred

  • 1 tbsp ground turmeric

  • 1 tsp dried oregano

  • 1 yellow onion, chopped

  • 4 cloves garlic, minced

  • 2 tbsps ginger, peeled and minced

  • 6 large carrots, peeled and diced into 1/2-inch pieces

  • 4 stalks celery, diced into 1/4-inch pieces

  • 2 large parsnips, peeled and diced into 1/2-inch pieces

  • 1 small red chili pepper, seeds removed, minced (can sub in red pepper flakes)

  • 10 cups vegetable or chicken stock (If I do not have homemade on hand, which is often, I use this.)

  • 1 cup dill, chopped

  • 2 limes, quartered

  • 1/2 lb baby kale or baby spinach

  • Sea salt and Freshly ground black pepper

Instructions 

  1. On a plate, pat the chicken dry. Salt and pepper both sides. In a large pot (at least 7 qts) over medium heat, warm 1 tbsp of olive oil. Add the chicken in batches, browning each side, approximately 5-8 minutes a side. Add more oil as needed between each batch. Chicken will not be cooked through. Transfer chicken to a plate, leaving the brown bits.

  2. Add another 1 tbsp of olive oil to the pan. Add the turmeric and oregano and stir, scrapping up the brown bits with a wooden spoon. Once the spices are toasted, about 30 seconds, stir in the onion, garlic, ginger. Coat aromatics in the spices and cook for 5 minutes. Next add in the carrots, celery, parsnips, and chili pepper. Continue to coat the vegetables with spice mixture and sauté for 5 minutes more. Add the chicken and continue to mix everything together.

  3. Pour in the stock and bring to a boil. Lower to a simmer. Partially cover pot, and continue to simmer for at least an 1 hour and 1/2 to 2 hours.

  4. When the soup is nearly done, remove chicken and shred with two forks. Add back to the soup.

  5. To serve, add a handful of kale or spinach to each bowl. Spoon soup over greens to wilt. Finish each bowl with a squirt of lime and a generous sprinkling of dill.

Follow my blog with Bloglovin
In Anti-Oxidant, Carrot, Dairy-Free, Dinner, Gluten-Free, Kale, Lunch, Soup, Winter, Vitamin C, Chicken Soup, Chicken Tags Soup, Chicken Soup, Winter, Gluten Free
← Radish Recs: Buenos Aires and Patagonia Friday Favorites- Treat Yourself →
IMG_5574.JPG

Miranda Hammer,

 MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

Recipes RSS

Subscribe

Sign up to receive the latest radish recs, news, and updates.

Thank you!

It’s not vacation, it’s a trip! So much caffeine, so many tomatoes,  so many smiles (and some tears- mainly from me) and a lot of happy memories. 

Slide 2: @itsalislagle caramelized zucchini pasta w tomatoes from @nytcooking

Slide 3: fr
Love @smittenkitchen roasted tomatoes and beans. I’ve been making them weekly. Added kale cooked down in bean broth to make them extra extra. Used @rancho_gordo corona beans in your honor @taliack
A few good things that I ate this week.
A roundup of some recent household hits. 
1) @yossyarefi lemon raspberry cornmeal cake 😋
2) @charliebirdnyc @clarkbar farro salad. A+ leftover lunch situation. 
3) @coluhenry shrimp, corn, and zucchini salad. Hello summer. 
4) @thisiskaychun honey s
Some recent mealtime wins which will make it into the dinnertime rotation. The current theme this round - zucchini and feta. 

1) jack’s rainbow soba noodles with crispy tofu
2) @itsalislagle zucchini turkey meatballs with feta and dill
3) @ott
Some recent yummy yums also a tribute to @coluhenry colu cooks easy fancy food cookbook 
1. Coconut rice with pea shoots and citrusy cashews from Colu Cooks Easy Fancy Food
2. Pan roasted chicken thighs with asparagus and charred scallion-sesame sals
Officially outnumbered! Welcome to the party Lulu Frances, you complete us. Have a lovely Mother’s Day! 

I know today can be a painful day for many. You are in my thoughts. Big hugs to all.
A few good things I’ve made recently. 
1) @clarkbar midnight pasta from @nytcooking easy and delicious.  the kiddos love it!
2) @itsalislagle turkey and zucchini meatballs with feta. Simple, quick, and yummy recipe @nytcooking 
3) @alisoneroman
Good day for dilly bean stew with cabbage and frizzled onions. Love this vinegary, buttery, creamy combo. Used limas cooked from dried and it was extra extra. Recipe from @alisoneroman stay cozy friends.
Hitting all the right spots on a cold snowy day. @jj__mc mushroom and wild rice soup with potatoes and dill. Swapped sour cream in place of heavy cream and really leaned into all the Eastern European vibes in this recipe. Warm and cozy. Recipe from #
 
Featured
radish recs: maine *with a baby
radish recs: maine *with a baby
radish recs: golden door spa and resort
radish recs: golden door spa and resort
radish recs: blackberry farm
radish recs: blackberry farm
Radish Recs: Nantucket
Radish Recs: Nantucket
radish recs: chicago
radish recs: chicago

All rights reserved. © 2024 Crunchy Radish.