Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this soup.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
7 Recipe Steps You Can Always Skip
No disrespect to all the hard-working recipe developers out there, but seriously? We are so not washing a chicken.
