4-6pcs dark meat chicken (thighs or legs can be mixed)
olive oil or vegetable oil
quarter to half onion, chopped
8-10 cloves of fresh garlic (more if you like)
10-12pcs sliced fresh ginger (more if you like)
bouquet garni (thyme, oregano or marjoram, bay leaf and whole peppercorns)
2 chopped or round-sliced carrots
2 chopped or sliced celery
3-4 leeks round-sliced
potatoes, rice or pasta (macaroni, penne or bowtie) – whichever suits you also optional
kosher salt and freshly ground pepper to taste
chopped parsley
In a pot, add oil and brown chicken then remove from pot. In the same pot, add onions and ginger, stir to pick the brown bits from the browned chicken. Once the onions are translucent, add the garlic and cook for a minute. Add carrots and celery and cook for 2-3 minutes then add chicken pieces back to the pot and bouquet garni. Add hot water enough to cover chicken pieces and bring to a boil. While boiling, impurities will surface to the top of the broth, skim and remove it with a ladle. Simmer soup until meat is tender and falls off the bone. Separate meat into pieces off the bone. Add potatoes, rice or pasta (whichever you’re using, if at all). Add leeks and season soup to taste. Turn off heat and add parsley.