![Chicken Soup with Ginger and Cilantro](https://cdn.statically.io/img/www.foodandwine.com/thmb/fkEbO9QK0K2cG-G35-mbym1b_MA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chicken-Soup-with-Ginger-and-Cilantro-FT-RECIPE0822-2000-2c7d3fdd93c34826a83778ec8015c8e7.jpg)
Ingredients
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1 pound boneless, skinless chicken breasts or thighs
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12 cups homemade or lower-sodium chicken broth
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2 bunches fresh cilantro, stems only (about 1 cup packed stems), leaves reserved for garnish
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3 medium scallions (about 1 1/2 ounces), cut in half
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1 (3-inch) piece fresh ginger (unpeeled), slicedkosher salt, plus more if desired
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2 teaspoons kosher salt, plus more if desired
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1 medium (9-ounce) zucchini, quartered lengthwise and cut into 1/4-inch-thick slices (about 2 cups)
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¾ cup chopped (1/2-inch pieces) red bell pepper (from 1 medium [8-ounce] bell pepper)
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1 small (6-ounce) tomato, roughly chopped (about 1 cup)
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Soy sauce or fish sauce (optional)
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4 cups loosely packed mixed tender fresh herbs (such as basil, cilantro, shiso, scallions, chives, and tarragon)
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Sliced fresh jalapeños or other chiles, thinly sliced red onion or shallot, and lemon, lime, and orange wedges, for garnish
Directions
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Combine chicken pieces, broth, cilantro stems, scallions, ginger, and salt in a large saucepan; bring to a simmer over medium-high. Reduce heat to medium to maintain a gentle simmer. Simmer, undisturbed, until chicken is cooked through and is easily shredded, 30 to 40 minutes. Transfer chicken pieces to a plate. Let chicken stand until cool enough to handle, about 5 minutes, then shred into bite-size pieces; set aside. While chicken is cooling, increase heat under pan to medium-high, and bring broth mixture to a boil. Boil, undisturbed, until liquid has reduced by one-third, about 15 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour through a fine wire-mesh strainer into a large heatproof bowl; discard solids.
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Wipe pan clean; return strained broth mixture to pan. Bring to a simmer over medium. Stir in zucchini and bell pepper; cook, undisturbed, until vegetables are tender, about 6 minutes. Stir in tomato and shredded chicken; cook, undisturbed, until warmed through, about 2 minutes. Season soup to taste with soy sauce or fish sauce and additional salt as desired.
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Arrange mixed herbs, jalapeños, red onion, and citrus wedges on a platter. Divide hot soup evenly among 6 bowls, and serve alongside aromatic garnishes.
Make Ahead
Soup can be prepared through step 1 up to 2 days ahead. Chill chicken and broth separately in airtight containers.
Suggested Pairing
Crisp, tangy white: Hugues Beauvignac Picpoul de Pinet