Ingredients:
- half an onion, skin-on (it helps with color),
- some carrots,
- some celery,
- a bay leaf,
- and a few thick slices of ginger.
- two peeled garlic cloves.
Directions:
- Start like this: in a Dutch Oven (or similarly-sized pot; remember, the bigger the pot, the more diluted your soup…but you don’t want it too small either) throw in half an onion, skin-on (it helps with color), some carrots, some celery, a bay leaf, and a few thick slices of ginger. You don’t have to peel that either. Oh and two peeled garlic cloves.
- Now, take a chicken and cut it up. You should learn how to do this because it’ll be a skill you use over and over again. It’s not very hard but I’m at an airport now and really don’t have time to walk you through it. Place the cut-up chicken in the pot with the vegetables and cover everything with cold water. Throw in a few peppercorns and a pinch of salt.
- Take out the chicken–it should be falling off the bone at this point; if not, keep simmering–and let it cool until you can shred it with your hands. Also, lift out the vegetables until all that’s left is broth.
- Meanwhile, chop up some fresh vegetables to finish your soup: carrots, and celery and–just for the heck of it–red pepper. Don’t yell at me, grandma. It just seemed right at the time. Oh and some more sliced ginger.
- To finish, strain the broth into a pot (or into a bowl and return to the pot, like I did here), bring it back to a boil, taste for salt, add some egg noodles (as much as you want to eat right now; any more and it’ll soak up all the soup if you leave it overnight), and the vegetables and ginger and chicken.
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