Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cut into pieces
- 6 cups water or low-sodium chicken broth (for richer flavor)
- 3 tablespoons fresh ginger, peeled and sliced thinly
- 6 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 1 teaspoon sea salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil or avocado oil
- 1 cup baby spinach or kale (optional for a green boost)
- Fresh parsley or cilantro for garnish
- 1 tablespoon lemon juice (optional, for brightness)
Substitution tips: If you don’t have a whole chicken, 4-5 bone-in chicken thighs work beautifully. You can swap baby spinach for kale or Swiss chard depending on your preference. For a vegetarian version, replace chicken with firm tofu and use vegetable broth.
Instructions
- Prepare the chicken by rinsing it under cold water and patting dry with paper towels. This always reminds me of the care Mama Lou took—cleaning every ingredient with love.
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion, sliced ginger, and minced garlic. Sauté for about 3-4 minutes until fragrant and the onion turns translucent. The aroma at this stage always brings back memories of Ouma’s laughter filling the kitchen.
- Add the chicken pieces to the pot, browning them lightly on all sides for about 5 minutes. This step locks in flavor and creates a richer broth.
- Pour in the water or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently. Skim off any foam that rises to the top to keep the broth clear—Mama Lou always insisted on this for a clean taste.
- Add the carrots and celery. Simmer uncovered for 45 minutes to 1 hour, or until the chicken is tender and cooked through. The slow simmer reminds me of the patience Mama Lou taught me—the best things always take time.
- Remove the chicken pieces from the pot. Let them cool slightly, then shred the meat, discarding bones and skin. Return the shredded chicken to the pot.
- Stir in the baby spinach or kale if using. Cook for another 5 minutes until the greens are wilted but vibrant.
- Season the soup with salt and pepper to taste. For that extra zing, stir in the lemon juice just before serving.
- Ladle the soup into warm bowls, garnish with fresh parsley or cilantro, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
