Ginger Chicken Soup

Serves 8

Ingredients:

🐔  1 lb. (450 g) skinless, boneless chicken thighs

 🧄  6 large garlic cloves, thinly sliced

 4 oz. (113 g) fresh ginger, peeled and sliced into thin rounds

 10 cups water

 🧂  ½ tsp salt

 🍠  1 lb. small sweet potatoes, peeled and sliced into 1/4" thick rounds

 6 oz. (170 g) ditalini pasta

 🍋  3 tbsp freshly squeezed lemon juice

 🍋  zest of 1 large lemon

 3 tbsp soy sauce

 🐔  1 to 2 tsp. chicken base, if needed

🌿  ½ cups cilantro leaves

 freshly ground black pepper

Directions:

In a large pot, bring chicken thighs, garlic, ginger, and water to a boil.

Add salt and reduce heat. Simmer until chicken is cooked. Remove chicken to cutting board and let cool a few minutes.

Add sweet potatoes and pasta to pot and cook until sweet potatoes are softened and pasta is al dente.

Shred chicken using two forks while sweet potatoes and pasta are cooking. Add chicken back to pot.

Stir in lemon juice, zest, and soy sauce. For more pronounced chicken flavor, stir in 1 to 2 tsp chicken base. (Please don’t buy the overly salty cubes of bouillion – I like this chicken base.)

To serve, ladle soup into individual bowls and top with cilantro leaves and freshly ground black pepper.