Chinese Chicken Soup

Recipe adapted  from Steamy Kitchen
 
Yield: 4 servings

Prep time: 10 minutes
Cook time: 2 hours



Ingredients

3-lb organic chicken, or 3 lbs of chicken pieces

5 stalks green onion, cut into 3" pieces

 2" piece of ginger, cut into rounds
4 garlic cloves, peeled

2 carrots, cut into large chunks

2 stalks celery, cut into large chunks

Salt


Instructions

Cut up the chicken into 2" to 3" pieces.

Boil 1 quart of water in a large stockpot. Add the chicken pieces and boil for 5 minutes.

Empty contents of the entire stockpot into the strainer. Wash the stockpot and get rid of any scum that clings to sides. Rinse the chicken pieces and return to the stockpot. Refill stockpot with 1-1/2 quarts cold water.

Add remaining ingredients to stockpot. Bring to barely a boil and immediately turn down the heat to low. Simmer for 1-1/2 hours, never letting the stock bubble and boil. Periodically check the stockpot and remove any scum on surface. Strain and return stock to the stockpot. Discard ginger and green onions. Shred the chicken meat and return the chicken and vegetables to the stockpot.

Add 1 teaspoon salt. Taste, adjust salt as needed.



 
Notes

Discard vegetables with ginger and green onions and add additional carrots and celery when returning chicken to stockpot.