All the ingredients I used were organic.
When I purchase a whole chicken for the purpose of making soup, I
carve out the precious breast and reserve for another dish.
1 3-lb organic chicken, or 3lbs of chicken pieces
5 stalks green
onion, cut into 3″ pieces
2″ piece of ginger, cut into 4 "coins”
2 carrots, cut into large chunks
2 stalk celery, cut into large
1. Using very sharp, heavy cleaver, cut up the chicken into as many
2″-3″ pieces as you can. The smaller the pieces, the more flavor will be
extracted into the soup.
2. Boil 1 quart of water in a large stockpot. Once the water boils,
add the the chicken pieces. Boil for 5 minutes. Have a large strainer
ready at the sink – and dump the entire stockpot into the strainer. The
cloudy and scummy water will go down the drain. Wash your stockpot,
getting rid of any scum that clings to sides. Rinse the chicken pieces
and return to the stockpot. Refill stockpot with 1 1/2 quarts cold
3. Add rest of the ingredients to stockpot. Bring to barely a boil
and immediately turn down the heat to low. Simmer for 1 1/2 hours, never
letting the stock bubble and boil. Periodically check the stockpot and
remove any scum on surface. Strain, reserving stock. Congratulations,
you’ve just made a very clean and healthy stock! Return stock to the
4. Add 1 tsp salt. Taste, adjust salt as needed. Strain the soup,
discard ginger and green onion. Using your fingers, shred the chicken
meat and return the chicken and vegetables to the stockpot.