My cooking alliance lies with Julie Child, and it has for years. This Ginger Lemon Chicken Soup is a Julia Classic.
It’s perfect in every way. Delicately flavored broth with ginger, bay leaf and garlic. Carrot, celery, onions are brightened with lemon zest. Tender chicken that soaks up every bit of that flavor…and the rest is perfect and elegant history. ‘Tis the season to transition from thick comforting stews to lighter fresh soups. This one brings it on.
- 3 in chicken breasts skin on, bone
- 4 in chicken thighs skin on, bone
- 8 cups chicken broth
- 2 cups water
- 1 knob of ginger sliced and peeled
- 2 large onions chopped
- 5 celery ribs chopped
- 2 cloves garlic peeled
- 2 cloves garlic minced
- 1 teaspoon olive oil
- 4 carrots peeled and sliced
- 4 teaspoons lemon zest
- 4 leaves bay
- salt & pepper
- slices Lemon wheel shape
- Parsley or basil to garnish
Place chicken, 2 whole garlic cloves, 2 bay leaves, sliced peeled ginger, salt and pepper, broth and water in a Dutch oven and bring to a boil over medium-high heat; reduce to low and simmer for 1 hour.
After the chicken has cooled, shred chicken from bones and discard skin.
Heat oil in Dutch oven. Saute onion, celery, garlic and lemon slices in hot oil in Dutch oven over medium-high heat 5-6 minutes or until tender. Remove the lemon slices to a plate. Add the shredded chicken, cooking liquid, carrots, lemon zest, bay leaves, and salt and pepper to taste. Cover and reduce heat to medium, and cook approximately 20 minutes or until the carrots are tender.
Remove ginger and bay leaves.
Garnish with Parsley or Basil, and thinly sliced lemon.
In the mood for brothy soups? Take a look at this: