turmeric-ginger chicken soup: https://www.epicurious.com/recipes/food/views/turmeric-ginger-chicken-soup
clear-steamed chicken soup with ginger: https://www.theguardian.com/lifeandstyle/2002/may/12/foodanddrink.shopping5
Clear-steaming, otherwise known as double-boiling, is a simple technique used by Chinese cooks where a food is cooked slowly within a closed container. The result is a very clear, intense broth. This is a basic recipe but you may add dried black mushrooms, or Chinese herbs such as ginseng, red dates, or angelica sinensis also known as dang gui or dong quai in Chinese.
1 whole chicken, about 1.8 kg or slightly more, cut into 8 to 10 serving pieces
1.4 litres boiling water
400 ml Chinese rice wine or sake
10 whole green onions, ends trimmed and smashed with the flat edge of a knife
10 slices fresh ginger, 2 mm thick, smashed with the flat edge of a knife
1 tsp salt, or to taste
Preheat the oven to 225¡ or gas mark 7. Remove any fat from the chicken pieces. Heat 2 quarts water until boiling in a large pot.
Add the chicken pieces and blanch for 1 minute after the water reaches the boil. Drain the chicken, discarding the water, then rinse in cold water and drain again.
Place the chicken pieces and the soup broth ingredients, except the salt, in a Dutch oven or a casserole. Cover tightly with the lid and place in a large rectangular or square pan. Pour 4cm of boiling water around the casserole, creating a bain marie. Bake for 2 hours, replenishing the boiling water in the pan if necessary.
Skim the top of the soup to remove any fat and impurities and remove the ginger and green onions, and discard. Add the salt and stir. Ladle the soup into serving bowls and serve. To reheat, steam or bake in a closed pot for 10 to 15 minutes.
81 Most-Satisfying Soup Recipes: https://www.epicurious.com/recipes-menus/cozy-soups-for-your-warming-pleasure-gallery/2
Spicy Feel-Good Chicken Soup: https://www.epicurious.com/recipes/food/views/spicy-feel-good-chicken-soup
The Best Homemade Chicken Stock Recipe (aka Bone Broth): https://www.elizabethrider.com/best-homemade-chicken-stock-recipe/
traditional jewish chicken soup: https://whatscookingamerica.net/soup/jewish-chicken-soup.htm
Jewish chicken soup by reader Judith Flanders: https://www.theguardian.com/lifeandstyle/2013/jan/19/readers-recipe-swap-homemade-remedies?CMP=share_btn_gp
1 extra chicken carcass (or 4–6 wings)
1-2 giblets (or as many as you can get)
1 swede (rutabaga), cut into quarters
1 large onion, peeled
2 carrots, scrubbed
2 celery stalks
1 large bunch of parsley
1 large bunch of dill
1 Wash the chicken, carcass and giblets and put in a stockpot, then add enough cold water to cover both the chicken and the vegetables (which you will add later). Put the lid on and bring to a gentle simmer.
2 Skim any froth as it comes to the surface. When no more froth appears, add the rest of the ingredients, and cover with the lid slightly askew.
3 Allow to simmer very gently (only the odd bubble should rise to the surface) for 3 hours or more. Do not let the soup boil: if it does it will become cloudy. After 3-4 hours, the chicken should disintegrate when you lift it up with a spoon. Take it off the heat, and separate out the stock from the solids. (I throw out the herbs, then puree the rest of the vegetables, and the next day use some of the stock to thin it, making a vegetable soup known in my family as “garbage soup”.)
4 Strain the liquid to remove any random bits of meat etc, salt to taste, then put the soup in the fridge overnight (this is very important). In the morning a layer of fat will have formed on the surface, which can be removed with a spoon or skimmer. (If you have really done well, the soup itself will be almost jelly, the sign of what the Jewish call “good strong soup”.)
5 Remove the fat, then ladle the soup into another container. There will be a layer of sediment at the bottom of the bowl that needs to be thrown away, so be careful.
6 The soup can then be used, or frozen. And there you go, you are now a certified member of the Jewish Housewives League!