Warming Ginger Chicken Soup

Prep and cook time:  about 4 hours      Serves 8

1     onion, sliced
2     celery stalks, chopped
8     ounces peeled ginger, cut into 1/2-inch slices
2     garlic cloves, crushed
10   whole black peppercorns
1     3-pound whole organic chicken, cut into 7 pieces
(2 breasts, 2 legs with thighs attached, 2 wings, 1 back)
6     quarts water (preferably filtered or spring water)
sea salt to taste
cilantro leaves

Place the first 5 ingredients in a large heavy pot. Add chicken, placing breasts on top. Add water and bring to a boil over medium-high heat. Cover with lid slightly ajar. Reduce heat to low and simmer until chicken breasts are just cooked through, about 30 minutes. Transfer chicken breasts to a plate; let cool, then cover and chill. Continue to simmer soup with other chicken pieces, uncovered, until broth is fully flavored, about 2½ hours longer. Return breasts to soup to rewarm for about 5 minutes.

Remove chicken from broth. When cool enough to handle, coarsely shred meat and set aside. Discard skin and bones. Place a fine-mesh sieve or colander over another large pot; strain broth through sieve, discarding solids left in strainer. There should be about 8 cups of broth remaining. Season with salt as desired.

Rewarm broth. Divide chicken among bowls. Pour hot broth over chicken, dividing equally. Garnish soup with cilantro leaves.

Related Recipes

Browse Recipe Categories


Join our 130,000 tribe members on a journey to feel whole again

Get Free Gifts, a Welcome Kit PDF, and more. No spam ever.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.