Chicken Broth with Ginger

01Method

1. 1

   Heat the oil in a pot and brown the chicken pieces on all sides. Remove from pot and set aside. Discard the skin or reserve for crisping separately. In the rendered fat, add the onion, celery, carrot, garlic, and ginger. Sauté, stirring occasionally, for about 8 minutes until the vegetables turn golden and soften. Add the stock, water, bay leaves, and season with salt. Return the chicken to the pot and bring to a boil. Reduce heat to low and simmer gently for approximately 40 minutes until the meat is tender and easily separates from the bone.

2. 2

   Remove the chicken pieces and shred the meat, discarding any bones. If preferred, strain the broth through a fine sieve to remove vegetables, or leave them in for a heartier soup. Return the shredded meat to the pot.

3. 3

   In a separate pot, bring salted water to a boil, add the orzo pasta, and cook for about 8 minutes until tender. Drain and stir into the broth.

4. 4

   Taste the broth and adjust seasoning with lemon juice and additional salt as needed. Ladle into bowls and finish with fresh herbs and chilli flakes if desired.