Restorative Chicken Soup with Ginger

Name: Restorative Chicken Soup with Ginger
Prep time: 40 min
Total time: 4 h 45 min
Yield: 6 servings
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

Recipe photo courtesy of Armando Rafael

Fresh ginger and a touch of cayenne pepper impart a subtle heat to this aromatic chicken soup.

Source: Martha Stewart Living, January/February 2017

4 hours 45 mins 40 mins 6

Total Time Prep Servings

Ingredients

Directions

1. 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.
2. 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.
3. 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.

Reviews

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sharontdoherty3

21 JAN, 2018

I have made this several times, and it is amazing. Restorative is absolutely the right word - it's our go-to soup when someone is sick or sad. If one of us has a sore throat, I use 1/8 of a teaspoon of cayenne. And if I'm short on time, I use canned broth and a store-bought rotisserie chicken. I noticed that the directions call for lemon juice, but that is not listed with the ingredients. I'm sure the soup would taste good with it, but I've never missed it.
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Restorative Chicken Soup with Ginger

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