This recipe is a morph of my mom’s chicken soup (cooked with ginger) and the traditional American chicken soup.
Ingredients
4 tablespoons olive oil
1 small red onion, thinly sliced
3 cloves garlic, finely chopped
2 32oz boxes low-sodium chicken broth
2 medium carrots, peeled and chopped
3 stalks celery, thinly sliced
1 bunch radishes, halved
2 potatoes, skinned, and quartered
1/2 teaspoon Kosher salt
1 split chicken breast with bone, or 2 boneless chicken breasts
1/2 teaspoon Kosher salt
1 split chicken breast with bone, or 2 boneless chicken breasts
Directions
1. In a large saucepan or Dutch oven over medium heat, heat 2 tbsp of olive oil. Season the chicken with salt and pepper. Brown on both sides.
2. Add the broth and cook chicken for about 20 minutes, uncovered.
3. Remove chicken from broth. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
4. In another pan, heat the remaining olive oil. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.
5. Add the broth. Stir in the potatoes, carrots, celery, radishes, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
6. Add the chicken to the saucepan and cook until heated through, 3 to 4 minutes.
5. Add the broth. Stir in the potatoes, carrots, celery, radishes, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
6. Add the chicken to the saucepan and cook until heated through, 3 to 4 minutes.
