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!