Ingredients
- 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
How to Make It
- 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.
- 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, or cracklings). 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.
- Divide the soup among four bowls and garnish with fresh herbs.
- Store extras in airtight containers in the fridge for up to 4 days or in the freezer for up to a month.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 161 kcal Calories from Fat: 90 kcal |
% Daily Value*
|
Total Fat 10 g 29% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 0.2 g 1% |
Protein 16 g 32% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |