- Flavorful Broth: The combination of lemon and ginger creates a refreshing and invigorating taste, setting this chicken soup apart from more conventional versions.
- Versatility: This recipe serves as a versatile base; you can customize it by adding noodles, rice, quinoa, beans, or additional vegetables to suit your preferences or dietary needs.
- Health Benefits: Ginger is known for its anti-inflammatory properties, and lemon provides a boost of vitamin C, making this soup both delicious and nourishing.
- Ease of Preparation: With straightforward steps and common ingredients, this soup is simple to prepare, whether you’re an experienced cook or a kitchen novice.
Ingredients
- 1 onion (red, white, or yellow), diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 2 tablespoons olive oil
- 2 celery stalks, diced (optional)
- 2 carrots, diced (optional)
- 8 cups chicken broth (store-bought or homemade)
- 1.5 pounds skinless chicken thighs or breasts (bone-in or boneless)
- Salt and white pepper to taste
- Juice of 1-2 lemons (to taste)
- Fresh parsley or cilantro for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and minced ginger. Sauté until the mixture becomes tender and fragrant, approximately 5 minutes. If using celery and carrots, incorporate them during this step.
- Add Broth and Chicken: Pour in the chicken broth and introduce the chicken pieces into the pot. Bring the mixture to a gentle simmer.
- Simmer: Cover the pot and allow it to simmer until the chicken is thoroughly cooked and tender. This typically takes about 20 minutes, though bone-in pieces may require a longer cooking time.
- Shred Chicken: Carefully remove the chicken from the pot and shred it using two forks. If you used bone-in chicken, discard the bones and skin. Return the shredded chicken to the pot.
- Season and Serve: Stir in the lemon juice, starting with the juice of one lemon and adding more to taste. Season the soup with salt and white pepper according to your preference. Garnish with fresh parsley or cilantro before serving.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: Around 15 minutes.
- Cooking Time: Approximately 30 minutes.
Variations
- Add Grains or Pasta: Enhance the soup’s heartiness by adding cooked noodles, rice, quinoa, or farro. To prevent the soup from becoming cloudy, it’s advisable to cook these separately and add them just before serving.
- Incorporate Beans: For added fiber and protein, stir in a can of drained and rinsed white beans or chickpeas during the final simmering stage.
- Vegetable Boost: Increase the nutritional value by adding vegetables such as diced zucchini, spinach, or kale. These can be added in the last few minutes of cooking to maintain their texture and color.
- Spice It Up: If you prefer a spicier soup, consider adding a pinch of red pepper flakes or a diced jalapeño during the sautéing step.
Storage/Reheating
- Storage: Allow any leftover soup to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the soup in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup over medium heat on the stovetop until it reaches the desired temperature. If the soup has thickened during storage, you can add a bit of water or additional broth to achieve the preferred consistency.
FAQs
How can I make this soup vegetarian or vegan?
To adapt this recipe for vegetarians or vegans, substitute the chicken with hearty vegetables like mushrooms or tofu, and use vegetable broth instead of chicken broth.
Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken. Add it to the soup during the final 10 minutes of simmering to prevent it from becoming overcooked.
Is it possible to make this soup in a slow cooker?
Absolutely. Sauté the aromatics as directed, then transfer them to a slow cooker along with the broth and chicken. Cook on low for 6-7 hours or on high for 3-4 hours. After cooking, shred the chicken, return it to the slow cooker, and add lemon juice and seasoning before serving.
How can I make the soup more filling?
To make the soup more substantial, consider adding cooked grains like barley or wild rice, or incorporate starchy vegetables such as potatoes or sweet potatoes.
What type of noodles work best in this soup?
Egg noodles, orzo, or even rice noodles are excellent choices. Cook them separately to maintain the clarity of the broth, then add them
Chicken soup
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- Author: Isabella
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This lemon ginger chicken soup is a flavorful, nourishing, and comforting dish perfect for cold days or when you’re feeling under the weather. Packed with immune-boosting ingredients like ginger and lemon, this easy-to-make soup is light yet hearty, making it a must-try recipe!
Ingredients
- 1 onion (red, white, or yellow), diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 2 tablespoons olive oil
- 2 celery stalks, diced (optional)
- 2 carrots, diced (optional)
- 8 cups chicken broth (store-bought or homemade)
- 1.5 pounds skinless chicken thighs or breasts (bone-in or boneless)
- Salt and white pepper to taste
- Juice of 1–2 lemons (to taste)
- Fresh parsley or cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and ginger. Sauté for about 5 minutes until fragrant. Add celery and carrots if using.
- Add Broth and Chicken: Pour in chicken broth and add the chicken pieces. Bring to a gentle simmer.
- Simmer: Cover and let it simmer for about 20 minutes (longer for bone-in chicken).
- Shred Chicken: Remove chicken, shred with two forks, and discard bones and skin if applicable. Return shredded chicken to the pot.
- Season and Serve: Stir in lemon juice to taste. Season with salt and white pepper. Garnish with fresh parsley or cilantro and serve warm.
Notes
- For extra heartiness, add cooked rice, quinoa, or noodles.
- To make it spicier, include red pepper flakes or a diced jalapeño.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American