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Friday, January 13, 2012

Friday Recipe: Chicken and Ginger Soup

I read this recipe in the January 2012 Bon Appétit magazine. It was in a section on how to cleanse and restore yourself after the overindulgance of the holidays. (Their photo, not mine.) I altered this recipe because I don't like ginger and when you eat it as is it's hot.

1 onion, sliced
2 celery stalks, chopped
8 ounces unpeeled scrubbed ginger, cut into 1/2"-thick slices (I recommend less. Far, far less unless you absolutely adore ginger and don't mind the overpowering flavor of it!)
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) (I used Perdue. Were they organic? Nope. But they were delicious!)
Kosher salt
Cilantro leaves (optional--which I didn't add)


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--my water isn't so bad that boiling it won't kill whatever I need to); 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.


  1. This looks way yummy as well as healthy. Copied it and will try it!

  2. Let me know how you like it! I enjoyed it, after paring down the ginger that is.

  3. Great recipe. I must say I cut down the ginger as well. Thanks for posting it.

  4. Jan, you know the power of biting into ginger, eh? Yeah, found that out the hard way! It's still a good recipe, and I'm glad I tried it. I will be making it again, just with less ginger.