Medicine Bomb Chicken Soup

Step 1

In a very large stock pot or soup pot, heat the oil over med-high heat. Add the onions, garlic and ginger, and allow to sweat for 3 minutes or until translucent.

Step 2

Add the turmeric, celery, carrots, lemongrass, and the herbs and cook for 2 minutes.

Step 3

Add the chicken to the pot, followed by the water, salt and pepper and finally, the star anise. Bring the water to a boil and reduce the heat to low.

Step 4

Allow the soup to simmer on low for 1 hour.

Step 5

Remove the soup from the stove and remove the chicken pieces from the soup. Shred the meat from the bones, discarding both the bones and the skin. Also discard the lemongrass, the star anise and the herbs' woody stems. See note. Adjust the seasoning, if needed, to your taste by adding more salt or pepper.

Step 6

Ladle into bowls and serve while hot. The soup can be stored under refrigeration for up to one week or frozen for up to two months.