Cleansing Ginger-Chicken Soup

chicken ginger poultry low fat low cal low sodium lunch spice healthy simmer bon appétit sugar conscious paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Melissa Hamilton

Makes 8 servings

Source

Ingredients

1 onion, sliced

2 celery stalks, chopped

8 ounces unpeeled scrubbed ginger, cut into 1/2"-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)

Method

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 1/2 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, if desired.