At this time of year, I like to cook a big pot of soup on Sunday. This soothing Ginger Chicken Soup from is delicious and very comforting if you have the sniffles.

Avoiding Additives and Preservatives

There are no additives or preservatives in these ingredients.

This recipe calls for lots of ginger

Remove the chicken breasts after about 30 minutes

Shred the chicken

Rewarm the stock after straining out the solids

Ginger Chicken Soup


1 onion, sliced

2 celery stalks, chopped

8 ounces (250 g) unpeeled scrubbed ginger, cut into ½ “-thick (1.27 cm) slices

2 garlic cloves, crushed

10 whole black peppercorns

1 3-pound (1.5 kg) whole organic chicken, cut into 7 pieces (2 breasts, 2 legs with thighs attached, 2 wings, 1 back)

Kosher salt

Cilantro leaves (optional)


Combine the first 5 ingredients in a large heavy pot. Add chicken, placing breasts on top. Add 6 quarts (6 L) 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 ½ 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. Serves 8.