Download on the App Store
A3f731a7 d07a 4a43 a8bb bab8a13e35c8  2017 01 18 21 30 59
Kylie Thompson
Kylie Thompson

I really liked this broth was a tiny bit too fatty, but I was too impatient to let it set overnight so I could skim it all off!

Serves: 4

Cost: Approximately $2.37 per serving.*

Time to Make: 1 hour 30 minutes (45 minutes inactive)

Heat oil in a large pot over medium high heat until very hot. Add half or whole chicken - seasoned with salt and pepper - skin side down and cook until the skin is browned, about 7 minutes. Flip and cook an additional 5 minutes.

Add some onion wedges, ginger slices, garlic, turmeric, coriander, and black peppercorns. Fill the pot with between 7-8 cups of water and season with salt. Bring to a boil and then reduce heat and cook for about 30 minutes or until the thickest part of the chicken breast reads 160ºF.

Remove the chicken from the pot and set aside on a plate. Bring the stock back to a boil as you carefully shred the flesh from the chicken with two forks (once it's cool enough to handle!) Discard the skin and place the chicken carcass back into the stock continue to boil for 10-15 minutes or until the stock has reduced.

Strain the broth into a large bowl through a fine-mesh sieve. Allow to cool and skim off as much of the fat as you can. This is homemade broth, so you should expect there to be some fat in the broth at the end!

Wipe out the stock pot and heat another slick of oil. Add the mushrooms and cook until browned, about 5 minutes. Add the minced green onion whites and the carrots and cook for an additional 3 minutes. Add the broth and reduce heat to a simmer. Add the chicken and cook for 1-2 minutes to reheat it.

To Serve: Divide soup between bowls, and top with sliced green onions and a soft-boiled egg, if using. If serving with noodles, divide cooked noodles between bowls and top with the hot broth. Drizzle with a touch of chili oil if desired. Enjoy!