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Gallery Restorative Chicken Soup with Ginger Credit: Armando Rafael Recipe Summary prep: 40 mins total: 4 hrs 45 mins Servings: 6

Ingredients Ingredient Checklist 1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds) 4 large sprigs parsley 2 large sprigs thyme 1 bay leaf 1 tablespoon kosher salt, plus more for seasoning 1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning 1 small onion, diced (1 cup) 2 carrots, peeled and cut into 1/4-inch rounds (1 cup) 1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup) One 2-inch piece ginger, sliced into matchsticks 5 cups sliced shiitake mushrooms 3 tablespoons soy sauce 1/4 teaspoon cayenne pepper 3 heads baby bok choy, thinly sliced

Cook’s Notes The chicken and broth can be made up to 3 days in advance. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead, refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.

Gallery Restorative Chicken Soup with Ginger Credit: Armando Rafael

Recipe Summary prep: 40 mins total: 4 hrs 45 mins Servings: 6

Restorative Chicken Soup with Ginger      Credit: Armando Rafael  

Restorative Chicken Soup with Ginger

Credit: Armando Rafael

Restorative Chicken Soup with Ginger

Recipe Summary prep: 40 mins total: 4 hrs 45 mins Servings: 6

Recipe Summary

prep: 40 mins total: 4 hrs 45 mins

Servings: 6

prep: 40 mins

total: 4 hrs 45 mins

prep:

40 mins

total:

4 hrs 45 mins

Servings: 6

6

Ingredients

Ingredients

  • 1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds) 4 large sprigs parsley 2 large sprigs thyme 1 bay leaf 1 tablespoon kosher salt, plus more for seasoning 1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning 1 small onion, diced (1 cup) 2 carrots, peeled and cut into 1/4-inch rounds (1 cup) 1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup) One 2-inch piece ginger, sliced into matchsticks 5 cups sliced shiitake mushrooms 3 tablespoons soy sauce 1/4 teaspoon cayenne pepper 3 heads baby bok choy, thinly sliced

Directions

Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.

Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, ginger, mushrooms, and soy sauce. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes. In the last 3 minutes of cooking, stir in in the bok choy.

Cut or tear reserved chicken into 3 cups of bite-size pieces. (You’ll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with cayenne and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

Cook’s Notes The chicken and broth can be made up to 3 days in advance. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead, refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.

Cook’s Notes

The chicken and broth can be made up to 3 days in advance. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead, refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.

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All Reviews for Restorative Chicken Soup with Ginger

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All Reviews for Restorative Chicken Soup with Ginger

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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