Katchen’s Ginger Chicken Soup

This recipe was given to me by Katchen Moa, a foodie friend! She has been a wonderful pal and great resource- as well as a wealth of wisdom and knowledge. One time, when I was so sick I could barely talk, Katchen wrote this recipe down for me.

These are rough estimates, but make it with the quantities that seem right to you at the time.

6-8 cups chicken stock

1 pound chicken thighs (Katchen uses bone in and puts them in whole, it may be a little easier to eat if you cook the meat,  then shred it and add back in at the end)

2 – 2.5 inch piece of fresh ginger, peeled

3 – 4 garlic cloves, smashed (I think this was my addition)

1 yellow or white onion, chopped

A few green onions for garnish (sliced)


1. Put the stock in a large pot and bring it to a simmer.

2. Add the onion, ginger and garlic and let it return to a simmer.

3. Add the chicken, removing the skin but leaving the bones in. Let the chicken thighs simmer in the broth (a low simmer, not a boil) for about 40 minutes. When the chicken looks done, remove to a plate and separate the meat off the bones.

4. Return the meat to the stock and let simmer 1 minute. Ladle into bowls and sprinkle green onions over top if desired.

Breathe in deep and take a sip of that delicious broth. Mmmm, my cold feels better already!


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