Homestyle Chicken Soup for Cold-Weather Comfort
A clear, warming chicken soup with ginger, pepper and vegetables. Simple, soothing and made in one pot.
Raw materials
Soup pieces give the broth body and flavour.
Ingredients
Method
Start with cold water and keep the simmer gentle for a clear broth.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Start the pot
Put the chicken, onion, ginger, garlic, peppercorns and bay leaf in a pot with the cold water. Bring slowly to a boil.
- 03Skim
Skim off the foam that rises in the first 10 minutes.
- 04Simmer
Reduce to a gentle simmer. Cover and cook for 40 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Add the vegetables
Strain if you wish, then add the carrot, celery and corn. Simmer 10 minutes. Pull the meat from the bones and return it to the pot.
- 06Finish
Season with salt and pepper, add lemon juice and coriander, and serve hot.
Questions
How long does it keep?+
Up to 3 days in the fridge, or 2 months in the freezer. Reheat until steaming hot.
How do I get a clear broth?+
Start with cold water, skim the foam and never boil hard.
Start with the soup pieces
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