Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this chicken soup recipe.
Ingredients
1
onion, sliced
2
celery stalks, chopped
8
ounces unpeeled scrubbed ginger, cut into ½-inch-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 (optional)
Preparation
-
Step 1
Combine onion, celery, ginger, garlic, and peppercorns 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.
Step 2
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.
Step 3
Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.
Nutrition Per Serving
One serving contains: Calories (kcal) 151.3 %Calories from Fat 16.9 Fat (g) 2.8 Saturated Fat (g) 0.8 Cholesterol (mg) 67.7 Carbohydrates (g) 3.0 Dietary Fiber (g) 0.5 Total Sugars (g) 1.0 Net Carbs (g) 2.5 Protein (g) 24.7 Sodium (mg) 128.9
Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this chicken soup recipe.Ingredients1onion, sliced2celery stalks, chopped8ounces unpeeled scrubbed ginger, cut into ½-inch-thick slices2garlic cloves, crushed10whole black peppercorns13-pound whole organic chicken, cut into 7 pieces (2 breasts, 2 legs with thighs attached, 2 wings, 1 back)Kosher saltCilantro leaves (optional)PreparationStep 1Combine onion, celery, ginger, garlic, and peppercorns 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.Step 2Remove 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.Step 3Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.Nutrition Per ServingOne serving contains: Calories (kcal) 151.3 %Calories from Fat 16.9 Fat (g) 2.8 Saturated Fat (g) 0.8 Cholesterol (mg) 67.7 Carbohydrates (g) 3.0 Dietary Fiber (g) 0.5 Total Sugars (g) 1.0 Net Carbs (g) 2.5 Protein (g) 24.7 Sodium (mg) 128.9
Cleansing Ginger-Chicken Soup
