Friday, November 25, 2011

Sandi's Ginger Chicken Broth

I love the addition of ginger to this most excellent broth.

Ginger Chicken Broth


as many chicken bones as you can fit into a pot (I even save the cooked ones from a baked chicken)
1 sliced onion
3 stalks celery, sliced
fresh ginger about 1 tbsp or 2-3 slices
red pepper flakes about 1/4 tsp
garlic cloves 2
peppercorns about 8
bay leaves 2/3
lemon zest from 1/2 a lemon
oregano about 1/2 tsp. (if you want) optinal
1 vegeta bouillon cube or one you like.
a few sprigs of fresh cilantro
If I have some salad that is wilting I will throw into the broth.(not dressed of course).


Put everything in a large pot and bring it to a rapid boil then turn down heat. skim off the scum as soon as it stops boiling. skim off some of the fat while simmering.

Simmer for about 1 1/2 hours - add cilantro during the final half hour. Strain and cool. Remove the fat that will rise to the top and form an easily removed layer.

Sandi loves to just sip a cup of this broth anytime.

Try it over some noodles and add leftover chicken and veggies for a wonderful soup dinner.


  1. sandiblast@msn.comJanuary 5, 2013 at 2:45 AM

    thanks for using my recipe in your article. just had some soup last week with some chinese noodles and leftover turkey and veggies. yum.

    1. Sandi, the next time you make it, can you take a picture and email it to me so I can add it to the recipe?