Cleansing Ginger-Chicken Soup

Ingredients

• 10  peppercorns whole black
• 2  celery stalks chopped
• 2  garlic cloves crushed
• 8 ounces ginger unpeeled scrubbed cut into 1/2"-thick slices
• 8 servings kosher salt 
• 1  onion sliced
• 3 pound meat from a rotisserie chicken whole with thighs attached, 2 wings, 1 back) organic cut into 7 pieces (2 breasts, 2 legs

Equipment

• pot
• sieve

Directions

1. Combine the first 5 ingredients in a largeheavy pot.
2. Add chicken, placing breasts ontop.
3. Add 6 quarts water (preferably filteredor spring water); bring to a boil over medium-highheat. Cover with lid slightly ajar. Reduceheat to low; simmer until chicken breastsare just cooked through, about 30 minutes.
4. Transfer chicken breasts to a plate; let cool,then cover and chill. Continue to simmersoup, uncovered, until broth is fully flavored,about 2 1/2 hours longer. Return breasts tosoup to rewarm, about 5 minutes.
5. Remove chicken from broth. When coolenough to handle, coarsely shred meat;discard skin and bones.
6. Place a fine-meshsieve over another large pot; strain broth,discarding solids in strainer (you shouldhave about 8 cups broth). Season with salt.
7. Rewarm soup. Divide chicken amongbowls.
8. Pour hot broth over, dividing equally.
9. Garnish soup with cilantro leaves, if desired.