Hawaiian Ginger-Chicken Stew

From EatingWell: March/April 2009

This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Serve with brown rice.

READER'S COMMENT:

"One of my favorite EatingWell recipes. So many possible variations depending on what you have on hand -- I've added carrot and daikon radish. I make it with Chinese rice wine and different greens work well (kale, chard). I've used...

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17 Reviews for Hawaiian Ginger-Chicken Stew

02/03/2012

Rvas06

Good

I believe this was so.....so....for me. I did not like the chicken in it where the only thing my husband liked was the chicken. Alhtough this may be a good base or just great to drink the broth. I don't think I will be making this again. Thanks though!

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06/29/2011

branwelch24

Recommends this recipe

Awesome!!

I made this soup today with a few substitutions. I used bok choy instead of mustard greens and ground turkey instead of chicken (since we are tired of chicken dishes). It was excellent!! I also added carrots (cut up in matchsticks) I loved the ginger flavor. It wasn't to overpowering... just right.

Pros: Healthy, savory, different

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11/26/2010

akc773

One of my favorite EatingWell recipes. So many possible variations depending on what you have on hand -- I've added carrot and daikon radish. I make it with Chinese rice wine and different greens work well (kale, chard). I've used fresh Thai or serrano chile peppers when I've wanted heat, but this dish is just as good not spicy.

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06/26/2010

pmlaine

This dish was so fast and easy. I'm pregnant and my husband is a big eater so we poured the soup over cooked rice. It was really delicious.

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06/02/2010

newport_chameleon

This is nice. I cooked the ginger and garlic in the broth for much longer than called for because I wanted a strong ginger flavor. I then strained the solids out of the broth and returned it to the stove, adding soy sauce and chile sauce (more like 1/2 a tsp). I cooked the chicken chunks directly in the broth and added the greens at the very end. I only had fresh spinach on hand, and that worked well. I wouldn't say this is fantastic, but I will add it to my soup rotation, and I agree with others that this is very easy and a perfect dish when you're a bit under the weather. If I had a cold, I'd use the full tsp of chile sauce for sure.

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