For soup

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olive oil

salt

white or black pepper

1 large onion, or 2 fat shallots, or 2 leeks

2-3 celery stalks

1.5-2 inches fresh ginger

8 garlic cloves (or jarlic)

4 cups chicken broth or stock

2 cups water

bay leaves

1 ½ lbs chicken (boneless, skinless, chicken thighs or chicken breasts, or bone-in, skin-on chicken thighs)

Lemon or lemon juice

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For garnish

Chili flakes

Scallions

Cilantro

Italian parsley

Toasted sesame oil

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1. Dice onion (or shallots or leeks) -- 1 cup chopped

2. Chop celery (halve longwise, then chop crosswise into ¼ inch pieces) -- 1 cup chopped

3. Peel ginger with a spoon, then chop fine. -- 2 tbsp chopped

4. Roughly chop the garlic (or use a garlic press), if using fresh.

5. Heat 2 tbsp olive oil in a big pot or dutch oven over medium heat. If using bone-in skin-on chicken thighs, place skin side down in the heated oil until golden. Once the skin is golden, remove the chicken and set aside on a plate.

6. Add chopped onion, celery, garlic, and ginger to the pot.

7. Saute aromatics on medium heat about 3-4 minutes until fragrant. Lower heat to med-low and continue sauteeing until golden, another 3-4 minutes.

8. Add 4 cups of chicken stock, 2 cups of water, 1 tsp salt, ¼ tsp white or black pepper, 2 bay leaves and chicken to the pot.

9. Bring the pot to a boil. Lower heat and simmer, covered, for 15-30 minutes. Chicken breasts may be done at 15 minutes. Bone-in thighs may take 25-30 minute to cook through.

10. Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque.

11. When chicken is done, remove from pot and shred with forks.

12. Return shredded chicken to the pot and simmer gently for 5 more minutes.

13. Slice the lemon in half and squeeze juice of half a lemon (1-2 tbsp, 15-30 ml) into the pot.

14. Taste the broth. Add more lemon if you like. Adjust the salt, adding more if needed, or water it down with a little water if it's too salty for your taste. If the soup tastes bland, it needs salt.

15. Ladle soup over cooked rice or noodles or just on its own.

16. Garnish with scallions, cilantro, sesame oil, or chili flakes, as you like

Upgrade: add cooked rice, noodles or beans to the bowl before ladling in soup.