Peel all vegetables.

Cut the celery, carrots, onions, ginger and sweet potatoes into cubes.

Add all vegetables, garlic and bay leaves to a pot.

Add the whole chicken (or cut into 4 pieces).

Add 1.5 L water or broth.

Boil the soup over medium heat for 45 minutes.

Remove the chicken to a dish, shred or cut into pieces, and keep warm.

Blend the vegetables using a blender, adding some of the cooking broth until smooth.

Return the velouté to the pot, squeeze in the lemon, season with salt and pepper, and adjust thickness.

Add the chicken back into the soup and simmer for 5 minutes.

Ladle into warm bowls and garnish with freshly ground pepper and chives. Serve immediately.