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Ginger Chicken Soup

Simple Ginger Chicken Soup Recipe

Ginger Chicken Soup is a comforting dish that featureschicken as the main protein, complemented by the sharp, aromatic flavor offresh ginger. The soup often includes vegetables such as carrots, onions, andspinach, and is simmered in a rich broth. The addition of soy sauce and sesameoil gives it a savory depth, while chili flakes provide a mild heat.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g of boneless, skinless chicken breast or thighs (or bone-in if preferred)
  • 1 medium onion diced
  • 2 medium carrots thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 4 cups chicken broth or vegetable broth for a vegetarian version
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon rice vinegar optional for extra zing
  • 2 green onions chopped (for garnish)
  • A handful of spinach or kale optional
  • 1 cup mushrooms sliced (optional)
  • 1 tablespoon chili flakes optional for heat
  • Fresh cilantro optional garnish

Equipment

  • Large Pot or Dutch Oven
  • Knife
  • Cutting board
  • Measuring Spoons
  • Wooden Spoon
  • Soup Ladle
  • Strainer

Method
 

  1. Prepare the Chicken: If you’re using bone-in chicken, cook it first in a pot of boiling water for about 10 minutes. Remove the bones once cooked. For boneless chicken, you can simply dice it into bite-sized pieces.
  2. Sauté the Veggies: In a large pot or Dutch oven, heat sesame oil over medium heat. Add the onions, carrots, and garlic. Sauté for about 5 minutes until the vegetables soften and the garlic becomes fragrant.
  3. Add Ginger: Add the grated ginger to the pot and cook for another 1-2 minutes, allowing the ginger to release its warm, aromatic oils.
  4. Pour in the Broth: Add the chicken broth to the pot along with soy sauce, salt, and pepper. Stir to combine.
  5. Simmer: Bring the soup to a gentle boil and reduce the heat. Let it simmer for 20 minutes so the flavors can meld together.
  6. Add the Chicken: If you’ve used boneless chicken, add it to the pot now. Let it cook in the broth for about 5-7 minutes, or until fully cooked.
  7. Final Touches: Add in the rice vinegar, spinach, and any additional herbs or veggies you like. Let the spinach wilt for a minute, then remove from heat.
  8. Serve: Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro.

Notes

If you prefer a stronger ginger flavor, you can increase the ginger amount or add a small amount of grated ginger during the last 5 minutes of cooking. You can also make this soup a day ahead; the flavors deepen, making it even more delicious. For a gluten-free version, ensure your soy sauce is gluten-free, or swap it for tamari.