Cook Time: 1 Hour 20 - 30 Minutes
Approx. Total Carbs for Entire Dish:
97 g/ 75 g
3-4 lbs whole chicken (will yield about 2-3 lbs of meat)
4 cups bone broth
2 medium onions, chopped
1/2 tsp fresh ginger, grated
3-4 cups carrot, chopped (about 4-6 carrots)
1-2 cups celery, chopped (about 2-4 stalks)
6 cloves garlic, minced
1 tsp ground turmeric
1 sweet potato, diced
1 tsp fish sauce
1/2 tbsp basil
1/2 tbsp parsley
Salt & pepper to taste
Tips & Substitutions
To make the result even more flavorful, instead of using water to boil your chicken, use broth.
A bit short on time? Go ahead and skip the step of cooking your onions, carrots, and celery in oil and just throw all your veggies in the broth and 6 cups of liquid.
Chicken skin on or off? You can do it either way. If you do boil your chicken with the skin on you may get a layer of fat on the top of your liquid. You can skim this off and use it as you wish!
What to do with those leftover chicken bones and chicken-y water? Make a broth!
Fresh Basil: 1/2 tsp dried basil
Fresh Parsley: 1/2 tsp dried parsley
Whole Chicken: Bone-in chicken thigh
Rinse your chicken with water and then place in a large stock pot.
Fill the large pot with water until the water is covering the chicken by about 2 inches.
Bring the pot to a boil.
Reduce heat and simmer for about 30 minutes until the chicken is fully cooked.
Once the chicken is done cooking remove from the liquid and set aside.
Get out another large stockpot. If you only have one stock pot, just take out the liquid the chicken was cooked in and set it aside for later use.
Add a little bit of oil to this stockpot and cook your onions, carrots, and celery. You’re looking for the onions to be soft and golden (about 8-10 minutes).
Add in your garlic, ginger, and turmeric and cook 2-3 minutes until fragrant and browned a bit.
Add broth and 6 cups of the liquid the chicken was cooked in and your sweet potato.
Bring to a boil and then reduce the heat to medium so your soup is simmering.
Cook, covered, for about 10 minutes.
Shred your chicken and add the chicken to the pot along with the fish sauce, basil, parsley, salt, and pepper.
Bring the soup to a boil again and then reduce the heat so it’s simmering.
Continue cooking until the vegetables are tender and add more salt & pepper as needed to taste.