This week Jason and I both fell victim to the ever lingering winter cold...again. Between the holidays that ran us ragged and the fickle California weather, 80 degree days and 30 degree nights, our immune systems are shot. So in an effort to restore us back to full health (and keep it that way) I cooked up a large pot of Ginger-Chicken Soup to sip on. The secret to this soup is the slow cooked ginger and chicken broth full of antioxidants and natural immune boosting powers. With just a simple garnish of fresh cilantro and a squeeze of lemon, this cleansing soup is sure to make us feel better in no time!
{photos by Freutcake}
Cleansing Ginger-Chicken Soup- recipe via Bon Appetit
1 onion, sliced
2 celery stalks, chopped
8 ounces unpeeled scrubbed ginger, cut into ½"-thick 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)
Kosher salt
Cilantro leaves & lemon for garnish
2 celery stalks, chopped
8 ounces unpeeled scrubbed ginger, cut into ½"-thick 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)
Kosher salt
Cilantro leaves & lemon for garnish
Directions
Combine the first 5 ingredients in a large heavy pot. Add chicken, placing breasts on top. Add 6 quarts water (preferably filtered or spring water); bring to a boil over medium-high heat. Cover with lid slightly ajar. Reduce heat to low; 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, uncovered, until broth is fully flavored, about 2 ½ hours longer. Return breasts to soup to rewarm, about 5 minutes. Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth). Season with salt. Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves and a squeeze of lemon, if desired.
Freutcake Notes: I added all of the chicken back into the broth rather than keeping it separate. Also, when buying your 8oz of ginger at the grocery store...measure it on a scale! You will be surprised home large of a ginger root you will need. 🙂
jacquelyn | lark&linen says
This sounds like the perfect solution to a pesky cold!
lisa says
love this. I have a cold too, might have to make this tonight!
freutcake says
Lisa, if you make this tonight you will have a huge pot of soup to enjoy for the next few days! 🙂 Feel better.
Ana Maria | Anamu says
that fickle weather will do it...i hope you're both feeling better! definitely saving this recipe but crossing my fingers that i wont' neeeddd to use it 😉
Lane Culpepper says
It's a pretty cold night and I sure wish I had some of this delicious soup right about now! I'm going to have to get these ingredients and make this soon.
freutcake says
If I lived closer I would make you some!