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Healing Chicken Soup

This comforting chicken soup is made by simmering chicken thighs with aromatic vegetables, ginger, and garlic to create a rich, savory broth. The final dish features tender shredded chicken floating in a clear, golden broth with vibrant vegetables and fresh herbs, perfect for nourishing both body and soul.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Homemade
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 liters water for broth
  • 2 pounds chicken thighs preferably bone-in for flavor
  • 1 large onion roughly chopped
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1 inch ginger sliced thin
  • 1 lemon or vinegar lemon or vinegar for brightness, added at the end
  • fresh parsley or dill chopped, for garnish
  • to taste salt and pepper

Equipment

  • Large stockpot
  • Skimmer or slotted spoon
  • Sharp chef’s knife
  • Fine strainer
  • Cutting board

Method
 

  1. Place the chicken thighs in a large stockpot and cover with 4 liters of water. Bring the water to a gentle simmer over medium heat, allowing foam and impurities to rise to the surface. Skim off any foam with a slotted spoon for a clear broth.
  2. Add the chopped onion, sliced carrots, sliced celery, minced garlic, and sliced ginger to the pot. These aromatics will infuse the broth with warmth and depth as they cook.
  3. Reduce the heat to low and let everything simmer gently, uncovered, for about 1.5 to 2 hours. During this time, the chicken becomes tender and easily pulls apart, while the broth develops a rich aroma and golden color.
  4. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine strainer into another pot or large bowl, discarding the solids if you prefer a clear broth, or keep the vegetables if you like a chunkier soup.
  5. Once the chicken is cool enough to handle, shred the meat using two forks, discarding bones and skin. Return the shredded chicken to the strained broth.
  6. Season the soup with salt and pepper to taste. Add a splash of lemon juice or vinegar for brightness, stirring well to incorporate the flavors.
  7. Chop fresh parsley or dill and stir into the soup just before serving to add a fresh, herbal note.
  8. Taste the broth one last time and adjust seasoning if needed. Ladle the steaming, nourishing soup into bowls, garnishing with additional herbs if desired.

Notes

For an even clearer broth, strain again through a fine cloth or cheesecloth. Feel free to add noodles or rice if you want a heartier meal. The soup tastes even better the next day as flavors meld.