Ginger Garlic Chicken Soup

Chicken Soup

4 boneless skinless thighs or chicken of choice
4 inch long piece of ginger, cut the long way in thin pieces --sounds like a lot but it isn't
10 cloves of garlic, sliced or just crushed with knife
1 onion
3-4 stalks of celery and leafy parts
3-4 carrots sliced
1 large can/box of chicken broth. I like the organic one
black peppercorns
salt
3 bay leaves
parsley

In a large pot put 1 teaspoon olive oil and lightly brown chicken. Throw in ginger, garlic, onion, peppercorns, salt. While still browning you can throw in celery and carrot as you slice it. Add bay and pour the broth in. Add about 2 cups water. Simmer slowly until chicken is done. Longer if you have time. Add parsley. Serve with jasmine rice cooked on the side. If you cook the rice in the soup it is good but you have to use more broth or water. Slice chicken if you like.

If you want something good and different add a can of lite coconut milk, a few handfulls of cilantro, and a few splashes of fish sauce. Some thinly sliced chili peppers are good too, especially if you have a cold.

Warm, homey, and good for the cold that ails you.