We all know the healing power of chicken soup and garlic. In Korea where I grew up, we have dish called ‘Samgyetang’. It’s a stew with whole chicken loaded with garlic and ginseng. One of my my favorite dishes growing up and still is. It’s hard to find good ginseng and Korean sticky rice here so I made an easier version of it- actually completely accidental. I was trying to make hearty soup with loads of nutrients. And without realizing it was becoming more like Samgyetang. Can’t get Korean out of me, I guess.
We ate this for 2 days straight. Even the puppies went crazy over it. I can easily make another pot of this for next week. It calms down your stomach and you feel full with all the nutrients in it.
Here is how to make it:
1 whole organic happy chicken
1 bulb of garlic
1 organic lemon
1 can organic white beans (or fresh)
1 bag trader joe’s broccoli slaw (Shredded broccoli and carrots)
2 teaspoon thyme
1 bunch green onions chopped
1/2 cup Bulgar (I used an entire bag of Trader Joe’s 10 mins Bulgar)
1. Wash the chicken and place it in a pot, big enough (I used my Le Creuset) to hold the chicken. I cut out the breasts and save them for chicken parmesan later this week and dump the rest of the chicken in the soup. (I like dark meat in the soup)
2. Fill the pot with water just till cover the chicken.
3. Add half onion and entire head of garlic (peeled)
4. Start boiling. Keep skimming the foam. About 1~2 hours.
5. Add thyme and broccoli slaws and bulgar.
6. Salt and pepper to taste.
7. Keep cooking in low heat till soup thickens and flavor comes together.