Live Like Julia Project: Ginger-Lemon Chicken Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Ginger-Lemon Chicken Soup
Cuisine: Cal-Asian
Serves: 6
Ingredients
  • 5 skinless, boneless chicken breasts
  • 1 knob of ginger, sliced and peeled
  • 2 large onions, chopped
  • 5 celery ribs, chopped
  • 2 garlic cloves, peeled
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 4 carrots, peeled and sliced
  • 4 teaspoons lemon zest
  • 4 bay leaves
  • salt & pepper
  • Lemon slices (wheel shape)
  • Parsley or basil to garnish
Instructions
  1. To make the broth:
  2. Place chicken, 2 whole garlic cloves, 2 bay leaves, sliced peeled ginger, salt and pepper and 10 cups of water in a Dutch oven and bring to a boil over medium-high heat; reduce to low and simmer for 1 hour.
  3. Remove the chicken, and let cool 15 minute. Pour remaining liquid through a wire-mesh strainer into a bowl, discarding the bay leaves. Place ginger slices back into broth to continue infusing flavor to broth. Wipe Dutch oven clean and add water if necessary to broth to equal 10 cups.
  4. For Soup:
  5. After the chicken has cooled, shred all 5 chicken breasts and put aside.
  6. Heat oil in Dutch oven. Saute onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5-6 minutes or until tender. Add the shredded chicken, cooking liquid, carrots, lemon zest, bay leaves, and salt and pepper to taste. Cover and reduce heat to medium, and cook approximately 20 minutes or until the carrots are tender.
  7. Garnish with Parsley or Basil, and thinly sliced lemon wheels.
Recipe by Tout va bien! (tm) at https://christymajors.com/live-like-julia-project-ginger-lemon-chicken-soup/