Jasmine Hemsley–Inspired Chicken Soup Recipe for Comfort

By:
Margie

Chicken soup is comfort in a bowl — a simple, restorative dish that soothes when you’re under the weather or in need of reassurance. This version, inspired by Jasmine Hemsley and the Filipino tinola tradition, highlights the warming kick of ginger alongside garlic and classic vegetables. The combination of chicken and ginger creates a fragrant, earthy broth that feels both nourishing and uplifting.

I grew up with chicken soup as the go-to remedy: at the first sign of a sniffle my mother would make a pot, often with an extra hit of chilli to clear the sinuses. Homemade stock makes all the difference. Whenever you roast a chicken, save the carcass and make stock — it elevates soups, stews, rice and even pasta cooked in the stock will taste richer.

This recipe produces a light, flavourful broth with tender chicken and simple, wholesome ingredients. It’s easy to make, adaptable to what you have on hand, and generous enough to share. I’ve relied on it many times to nurse family and friends back to health; I hope it brings you the same comfort.

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  6 skinless chicken thighs with the bone in
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  8 cups water
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  2 celery stalks, sliced
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  2 white onion, sliced
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  1 bay leaf
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  2 carrots, peeled and chopped
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  salt and pepper
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  3 garlic cloves, crushed
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  1/2 inch ginger, peeled and grated
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  1 tbsp olive oil
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  handful of chopped parsley

To serve:

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  lemon wedge and freshly diced chilli

• Heat a large heavy-bottomed saucepan and add the olive oil. Add the crushed garlic and grated ginger and gently fry for a few minutes until fragrant. Season well with salt and pepper.
• Add the chicken thighs, sliced celery, chopped carrots and sliced onions to the pan. Add the bay leaf. Pour in the water to cover the ingredients and bring to a boil.
• Reduce the heat to a gentle simmer, place the lid slightly ajar, and simmer for about 30 minutes until the chicken is tender.
• Use a slotted spoon to remove the chicken thighs and let them cool slightly. Shred the meat, discarding the bones and skin, then return the shredded chicken to the broth. Remove and discard the bay leaf. Stir in the chopped parsley.
• Ladle the soup into bowls and serve with lemon wedges and a sprinkle of freshly diced chilli if you like a little heat.