My dad always bugs me to come over and make this soup for him when he’s sick, which seems to be an awful lot… good thing this is super easy!
1 medium-sized whole chicken (I recommend spending the extra $$ for a Kosher chicken when it comes to broth)
1 large onion, cut in half
2 celery stalks, scrubbed clean and chopped in half
2 carrots, peeled and cut into thirds
1 medium-sized ginger root, coarsely chopped, scrubbed clean but not peeled
3-5 garlic cloves
Bean sprouts (optional)
10 whole black peppercorns
1 tbsp Kosher salt
Fresh parsley or cilantro
Fill a large heavy pot with the chicken, onion, celery, and carrot and about 1 tbsp. of salt. In a small spice bag, combine the ginger, garlic, and peppercorns and add to the pot. Fill with water, enough to cover the chicken, and bring to a boil over high heat. Lower the heat to medium-low, cover the pot (leaving the lid slightly ajar) and simmer the broth for approximately two hours.
Remove chicken from the broth and allow to cool slightly. In the meantime, remove and discard the vegetables and peppercorns from the broth (a slotted spoon is very helpful for this) – with the exception of the carrots, which I love love in chicken broth. When the chicken is cool enough to handle, shred or pull apart the meat and add back to the broth. Season with salt to taste.
Optional, but my favorite: Add bean sprouts to individual bowls immediately before serving and garnish soup with fresh parsley or cilantro leaves.