Emilie Franzo’s Comforting Chicken Soup

• 100 g celery root
• 1 onion
• 6 cloves of garlic
• 3 cm of fresh ginger
• 2 tbsp. tablespoon of olive oil
• 1 liter of chicken broth
• 600 g of chicken breast
• 1¸3 tbsp. teaspoon of salt
• 2 bay leaves
• 4 grains of white pepper
• juice of 1 lemon

Trim :

• 2 spring onions
• 6 g coriander leaves
• 1 pinch of chili flakes

1. Wash celery and cut it into pieces. Peel and slice the onion and garlic. Grate the ginger.
2. Pour in a saucepan with olive oil, add the onion, celery and ginger, cook for about 5 minutes over medium heat, until the onion is translucent. Add the garlic and continue cooking for 1 minute.
3. Incorporate broth, chicken, salt, white pepper, bay leaves. Bring to the boil, reduce the heat, cover and continue cooking for 20 minutes over low heat.
4. Remove the chicken from the pan and shred it on a plate using two forks, then return it to the pan and cook for 5 minutes. Add the lemon juice and mix.
5. Pour soup in bowls. Garnish with sliced ​​spring onion, chopped coriander and chili flakes.