1 whole chicken (about 3 pounds)
1 large onion, cut in half
2 slices of fresh ginger root
3 cloves of garlic, cut in half
3 small potatoes, diced
4 carrots, cut in half
4 celery stalks, cut in half
½ to 1 teaspoon chicken bouillon, optional to taste
½ teaspoon thyme, chopped
1 Bay leaf
salt and pepper to taste
water to cover ingredients
1 green onion to garnish, finely chopped, optional
1 lemon to garnish, optional
Wash the chicken thoroughly. Place the chicken, carrots, celery, onion, garlic, bay leaf and ginger root slices in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones, skimming off and discarding foam as it collects on top.
When the chicken is falling off the bone, remove from heat. Using a ladle or a cup, transfer the broth through a strainer and into a second pot or large container.
Pick the meat off of the bones and set aside. Slice the carrots, celery, onion, and any large chunks of chicken.
Remove the garlic cloves, bay leaf, and ginger slices and discard. Season the broth with salt, pepper and chicken bouillon as desired for taste.
Return the chicken, carrots, celery and onion to the pot, stir together to mix. Dish into bowls, garnish with a dash of green onion and serve with lemon wedge on the side.