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Gentle Chicken Soup

This comforting chicken soup is made by slowly simmering a whole chicken with fresh ginger, carrots, and celery, resulting in a clear, fragrant broth filled with tender meat. The process emphasizes patience, gentle heat, and mindful skimming to produce a silky, nourishing dish with bright herbal and citrus notes. The final soup is warm, golden, and inviting, perfect for soothing the soul.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (preferably with bones) organic if possible
  • 2 slices fresh ginger about 1/4 inch thick slices
  • 2 large carrots bright and firm
  • 2 stalks celery crisp and fresh
  • a handful fresh herbs (parsley, dill, or cilantro) roughly chopped
  • 1 lemon or lime citrus for squeezing at the end
  • to taste salt
  • to taste pepper
  • 1-2 tsp soy or fish sauce optional, for umami depth

Equipment

  • Large stockpot
  • Fine sieve
  • Sharp knife
  • Ladle
  • Meat shredder or forks

Method
 

  1. Place the whole chicken or chicken parts into a large stockpot and cover with about 4 liters of water. Add the ginger slices to the water.
  2. Bring the water to a gentle simmer over medium heat, maintaining a temperature just below boiling. As it heats, you'll see foam and scum rise to the surface—skim these off with a spoon to keep the broth clear.
  3. Let the chicken simmer uncovered for about 1.5 hours, occasionally skimming, until the meat is tender and falling apart. The broth will develop a rich aroma and a golden hue.
  4. Carefully remove the cooked chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids.
  5. While the broth cools slightly, shred the chicken meat into bite-sized pieces, discarding skin and bones.
  6. Return the shredded chicken to the strained broth. Slice the carrots and celery into chunks and add them to the pot.
  7. Add the fresh herbs and bring the broth to a gentle simmer. Cook for about 20 minutes until the vegetables are tender but not mushy, and the broth is fragrant.
  8. Taste the broth and season with salt, pepper, and a splash of soy or fish sauce if desired. Squeeze in fresh citrus for brightness.
  9. Serve the soup hot, garnished with additional chopped herbs or lemon wedges for extra freshness. Enjoy the warm, nourishing broth with tender chicken and fragrant herbs.

Notes

For a clearer broth, avoid boiling vigorously and skim regularly. Using organic chicken enhances flavor, but any chicken with bones will work beautifully for depth.