prep time: 8 minutes
•
cook time: 35 minutes
•
yield: 4 servings
prep time: 8 minutes
•
cook time: 35 minutes
•
yield: 4 servings
1 tablespoon coconut oil
¼ cup diced onions
1 (1-inch) piece fresh ginger (about ½ ounce), scrubbed and cut into ½-inch-thick slices (leave peel on)
2 cloves garlic, crushed to a paste
4 bone-in, skin-on chicken thighs
8 cups filtered water
Fine sea salt and fresh ground black pepper
Fresh thyme leaves or other herb such as parsley or cilantro, for garnish
1. Heat the coconut oil in a large pot over medium heat. Add the onions, ginger, and garlic and sauté for 5 minutes, or until the onion is translucent. Add the chicken thighs and water to the pot and boil for 30 minutes, or until the chicken is cooked through and no longer pink inside.
2. Remove the ginger and discard it. Remove the chicken and, once cool enough to handle, remove the chicken skin (discard the skin or reserve it for making Crispy Chicken Skin Croutons, see here , or cracklings, see here ). Shred the meat with two forks; discard the bones. Return the chicken to the soup and season the soup with salt and pepper to taste.
3. Divide the soup among four bowls and garnish with fresh herbs.
4. Store extras in airtight containers in the fridge for up to 4 days or in the freezer for up to a month.
