Cooking With Jaye - Ginger-Garlic Chicken Soup (Faux Tinola)

<!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->3 tablespoons canola oil or avocado oil½ cup chopped yellow onion¼ cup thinly sliced fresh ginger (2 thumb sized pieces)6-8 cloves garlic, minced1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces6-8 cups low-sodium chicken broth12 oz broccoli and cauliflower florets 1 large zucchini or 2 small1 tablespoon fish sauce1 tablespoon soy sauce1/2 teaspoon ground black pepper1 packet spicesHeat oil in a large pot over medium heat. Add chicken (pepper it) until mostly done. Then add onion, garlic and ginger. Cook till the onion is translucent. Then add the broth and other vegetables spices and sauces. Bring to a boil and simmer on low for 15- 20 min