It’s that time of year, when the weather turns colder, the leaves change color and warm soup becomes a desirable thing.
2-4 lbs of chicken thighs
2-3 inches of fresh ginger root (pealed and chopped, if you prefer to remove the ginger at the end cut the pieces larger for ease of removal)
5-10 garlic cloves (pealed and chopped)
8-9 cups of water
1-2 tsp peppercorns
1-2 bay leaves
1 medium onion (pealed and chopped)
celery seeds (1/4 -1/2 tsp)
rice or noodles (I cook separately and add to bowl when serving)
- Using a large pot or dutch oven saute ginger, garlic, and onions(optional) in coconut oil.
- Add chicken thighs skin side down
- Add 8-10 cups of water to pot, along with bay leaves, celery seeds, and peppercorns
- Boil for 30-60 minutes until chicken is completely cooked. Since you are boiling, you don’t need to worry about over cooking the chicken.
- Remove chicken. Discard the skin and bones. Shred the meat and add it back to pot.
- Remove ginger if you don’t want to eat large pieces of it.
- Add carrots, celery, and salt to taste.
Either serve the soup as is, or add some cooked rice or noodles to the bowl and ladle the soup over them. I prefer to add rice/noodles this way to avoid the rice/noodles becoming mush. This way every one gets the right noodle to soup ratio.
This recipe is very adaptable both in its initial cooking and when reheating to have a bowl.