Tina is a Filipina friend of mine whose chicken soup tastes soooo good.
1 2-inch knob of ginger, chopped into large chunks (I like this -- the ginger is more like a vegetable -- but some people find it too intense)
1 clove garlic
2 large chicken legs
1-2 leeks, sliced thinly
2 carrots, diced
2-3 stalks celery, diced
1 Tbs salt
1 zucchini, chopped
1 kohlrabi, cut into 1/2-inch chunks
1 small bunch cilantro, coarsely chopped
In large, heavy-bottomed pan, heat 1-2 Tbs olive oil. Saute ginger and garlic until aromatic, then add chicken legs and turn up heat to brown them nicely.
When chicken is browned, add leeks, carrots, celery, and zucchini, and saute for 3 minutes. Add water to cover chicken and bring to a boil. When water has boiled, add salt, zucchini, and kohlrabi. Turn down heat and simmer gently until all vegetables are tender (about half an hour to 45 minutes).
Sprinkle with the chopped cilantro and grind some pepper atop the soup. Enjoy!