Cleansing Ginger-Chicken Soup

A nourishing and aromatic soup made with a whole organic chicken, fresh ginger, and aromatics. This healing broth is both comforting and cleansing, perfect for cold weather or when feeling under the weather.

6 servings

3 hr 30 min

Published October 4, 2025

Ingredients

•1 whole onion, sliced
•2 stalks celery stalks, chopped
•8 ounces unpeeled scrubbed ginger, cut into 1/2"-thick slices
•2 cloves garlic cloves, crushed
•10 whole whole black peppercorns
•1 whole 3-pound whole organic chicken, cut into 7 pieces (2 breasts, 2 legs with thighs attached, 2 wings, 1 back)
•1 to taste Kosher salt
•1 to taste Cilantro leaves (optional)

Cooking Instructions

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.
180 min
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.
20 min
3.
Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.
10 min

Ingredients

•1 whole onion, sliced

•2 stalks celery stalks, chopped

•8 ounces unpeeled scrubbed ginger, cut into 1/2"-thick slices

•2 cloves garlic cloves, crushed

•10 whole whole black peppercorns

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

•1 to taste Kosher salt

•1 to taste Cilantro leaves (optional)

Cooking Instructions

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.

180 min

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.

20 min

Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.

10 min