White Pepper Chicken Soup

A silky, aromatic Chinese chicken soup brightened by white pepper and finished with sesame oil. Ready in under 35 minutes with minimal prep.

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Ingredients

1
Slice the ginger into thin coins about 1/8-inch thick by placing each piece on the cutting board and slicing straight down perpendicular to the board; discard any skin that comes loose.
2
Slice each scallion stalk crosswise into thin rings about 1/4-inch wide, separating white bases from green tops into two piles.
3
Pour the 6 cups chicken broth into a large pot and place on the stove over medium-high heat until you see small bubbles breaking the surface, about 5 minutes.
4
Add the chicken breast and ginger coins to the simmering broth and lower the heat to medium, maintaining a gentle simmer with occasional bubbles rising.
5
Simmer uncovered for 12 minutes until the thickest part of the chicken reads 165°F on an instant-read thermometer inserted from the side, or until no pink remains inside.
6
Remove the chicken breast with tongs and place on a cutting board; let cool for 1 minute, then shred into bite-sized pieces about the size of a grape by pulling along the grain with two forks.
7
Return the shredded chicken to the pot, then stir in 1.5 teaspoons white pepper, 0.75 teaspoon salt, and 1 tablespoon soy sauce until evenly distributed.
8
Simmer for 1 more minute to marry the flavors, then remove from heat.
9
Drizzle 1 tablespoon sesame oil over the surface of the soup, then gently stir once to create pale streaks throughout.
10
Ladle soup into bowls, dividing chicken and ginger evenly, then scatter the green scallion rings on top of each bowl.

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