Ingredients:

  • 2 lbs Chicken Thighs (bone-in, skin-on recommended)
  • 1 large Yellow Onion (roughly quartered)
  • 2 medium Carrots (roughly chopped for broth)
  • 2 large Celery Stalks (roughly chopped for broth)
  • 2 inches Fresh Ginger (sliced thinly)
  • 4 large Garlic Cloves (smashed lightly)
  • 1-inch piece Fresh Turmeric Root (or 1 tsp ground)
  • 2 Dried Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • 10 cups Filtered Water
  • 2 medium Carrots (diced small for finishing)
  • 2 Celery Stalks (diced small for finishing)
  • 1/4 cup Fresh Parsley (chopped, for garnish)
  • 1 Tbsp Fresh Lemon Juice
  • Sea Salt (to taste)

Instructions:

  1. Build the Initial Stock: Place chicken, quartered onion, roughly chopped broth carrots/celery, ginger, garlic, turmeric, bay leaves, and peppercorns into the large stockpot.
  2. Simmer: Cover everything generously with cold water (approx. 10 cups). Bring slowly to a gentle simmer over medium-high heat. Immediately reduce heat to low, skimming any grey foam that rises to the surface during the first 15 minutes.
  3. Cook Chicken: Maintain a gentle simmer, partially covered, for 35–45 minutes, or until the chicken is fully cooked and easily pulls away from the bone (if using bone-in).
  4. Shred & Strain: Carefully remove the cooked chicken to a separate plate to cool slightly. Strain the entire contents of the pot through a fine-mesh sieve into a clean bowl, discarding all the boiled vegetables and aromatics. This leaves you with clear, golden broth.
  5. Prepare Chicken & Vegetables: Once cool enough to handle, shred the chicken meat, discarding skin and bones. Dice the reserved finishing carrots and celery finely.
  6. Finish Soup Base: Return the clear strained broth to the pot. Add the finely diced carrots and celery. Bring back to a gentle simmer and cook for 8–10 minutes until these new vegetables are tender-crisp.
  7. Combine and Season: Add the shredded chicken back to the pot. Stir gently. Taste the broth and season generously with sea salt.
  8. Brighten & Serve: Remove from heat. Stir in the fresh lemon juice. Ladle into bowls and garnish heavily with fresh chopped parsley.