chicken ginger soup

Anti-Inflammatory Chicken Ginger Soup combines chicken breast with healthy vegetables, ginger, and several tasty spices including the medicinal Turmeric. This soup is filling, ultra healthy, and should be on your menu to kick off the new year.

Anti-Inflammatory Chicken Ginger Soup

olive oil

onion

carrots (- chopped)

celery (- chopped)

cabbage

kosher salt and black pepper (- to taste)

turmeric

onion powder

rosemary

thyme

garlic (- minced)

Tablespoons ginger (- minced)

chicken broth

chicken breasts (-

peas

In a large stock pot over medium-high heat, add olive oil, and then the chopped onion, carrots, celery, and cabbage. Cook until slightly softened, about 6-7 minutes.

Add the garlic, ginger, and seasonings - salt, pepper, turmeric, onion powder, rosemary, and thyme. Cook for a couple of minutes, stirring constantly.

Then add the chicken broth and bring to a boil. Season the chicken breast with salt and add it to the pot over medium heat. Cook until done, about 15 minutes. Remove chicken and set aside to cool slightly.

Shred chicken with two forks, or add it to a standing mixer to shred. Add it back to the pot, along with the frozen peas. Continue simmering for about 10 minutes or until peas are warm.

Check seasonings, and serve with some freshly ground black pepper.

Easy and full of flavor — this ginger chicken soup has tender chicken, fresh ginger, and a soothing clear broth ready in under 40 minutes.

Chicken ginger soup recipe

lb half chicken (bone-in; skin-on) (or chicken thighs, legs, or leg quarters)

Light sprinkle Coarse sea salt ((to season chicken))

avocado oil (or light olive oil)

9.6 oz carrots (about 3 medium slim ones)

0.7 oz ginger (divided)

scallions (2 whole, 2 chopped)

chicken broth (or bone broth (1.05 L))

oz egg noodles (rice noodles,

lime

Sear the chicken

Sear the chicken: Pat the chicken dry and lightly sprinkle with salt. Preheat a 4-quart soup pot or Dutch oven over medium heat until warm. Add the oil. Sear the chicken, skin side down first, in a single layer over medium to medium-high heat until light golden brown, about 4–5 minutes per side.

Dice carrots and prepare aromatics

While the chicken sears, dice the carrots into 1-inch (2.5 cm) chunks using a roll-cut style. Slice 0.5 oz (15 g) of the ginger into thin pieces; grate the remaining 0.2 oz (5 g) and set aside for later.

Prepare the scallions

For the scallions, lightly bruise the white parts of 2 whole scallions by gently pounding them with the handle of a knife to release flavor. Slice the remaining 2 scallions into small rounds and refrigerate for garnish.

Add the aromatics to the pot

When the chicken is browned, add the ginger slices. Lower the heat to medium and use the rendered chicken fat to fry the ginger until fragrant, turning occasionally so it doesn’t burn, about 3 minutes.

Add the scallions to the pot

Fold the whole scallions in half and add them to the pot along with the carrots. Stir and let them cook for 2–3 minutes.

Simmer the soup

Simmer the soup: Pour in the broth. Cover with a lid and bring to a gentle boil over medium-high heat, then lower to medium-low and simmer for 20–25 minutes.

Boil noodles separately

Cook the noodles: Meanwhile, cook your noodles in a separate pot following package directions until al dente. Drain and set aside.

Shred the chicken

Shred the chicken: Remove and discard the scallions. Take out the chicken and, once cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces. You can discard the ginger slices if you prefer, but I like to leave them in the broth for more flavor.

Season the broth

Add final ginger touch: Return the shredded chicken to the pot. Stir in ½ tsp of the grated ginger first, then taste and adjust. Add a squeeze of lime juice to brighten the broth. Taste again for salt, and if the broth feels too rich, add a splash of water to lighten it.

Serve

Serve: Divide noodles among bowls and ladle the hot chicken ginger broth over them. Garnish with sliced scallions and lime wedges. Serve warm.

Dice vegetables and aromatics:

I make soups every week. This is so simple and beautiful. It’s all about the stock tho.

This was easy and a warm nourishing soup ! thanks

Chicken ginger soup recipe. This is so delicious!! Easy to make, few ingredients. I love it. I'm making a new pot for my friends this weekend. Very Good. Thank you.

Always soo delicious food and inspirring as well. Love your food and the way you are telling us to prepare it.... you make it look so easy, thank you so much ❤️🌹

Top 2 chicken ginger soup recipes from across the web

The most viewed chicken ginger soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Anti-Inflammatory Chicken Ginger So...

Chicken ginger soup recipe

Top 2 chicken ginger soup recipes from across the web

The most viewed chicken ginger soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Anti-Inflammatory Chicken Ginger So...

Chicken ginger soup recipe

The most viewed chicken ginger soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine