Introduction

This simple chicken soup recipe is comforting and packed with fresh flavors from ginger, garlic, and herbs. It’s easy to prepare and perfect for a cozy meal any day of the week.

A white plate with a beige rim holds a warm soup with a light orange broth as the bottom layer. On top, there are shredded chicken pieces in light brown and beige tones, scattered fresh green herbs and sliced green onions, adding contrast and color. A silver spoon with a wooden handle rests inside the plate, submerged slightly in the broth. Around the plate, on a dark wood table, there is a piece of fresh ginger root, half a lemon cut side up, and some scattered green herbs. In the background, a white pot with yellow lemon slices and chicken pieces in broth is partially visible near a folded striped cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 tablespoons olive oil
1 large onion, diced (or substitute 2 fat shallots or 2 leeks)
1 cup celery, chopped
2 tablespoons fresh ginger, chopped
4-8 garlic cloves, roughly chopped (8 preferred)
4 cups chicken broth or stock
2 cups water
1 teaspoon salt
2 bay leaves
1/4 teaspoon white pepper (or black pepper)
1 1/2 lbs chicken thighs, boneless and skinless (or breasts cut in half; see notes for bone-in thighs)
lemon juice to taste
pinch of chili flakes
scallions, cilantro, or Italian parsley for garnish
a drizzle of toasted sesame oil (optional)

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, garlic, and ginger. Sauté until fragrant, about 3-4 minutes.
Step 2: Reduce heat to medium-low and continue cooking until vegetables are golden, about 3-4 more minutes.
Step 3: Add chicken broth, water, salt, white pepper, bay leaves, and chicken thighs to the pot. Bring the mixture to a boil.
Step 4: Cover the pot and reduce heat to a gentle simmer. Cook skinless chicken thighs for 20 minutes; if using breasts, check at 15 minutes; bone-in thighs may take 25-30 minutes.
Step 5: Test the chicken for doneness by pulling it apart with two forks—it should shred easily and appear opaque. Remove chicken, shred it, then return shredded meat to the pot and simmer for another 5 minutes.
Step 6: Squeeze in lemon juice and adjust seasoning. Add more salt if needed, or dilute with water if too salty. The soup is especially balanced if served with rice, noodles, or beans.
Step 7: Serve the soup on its own or over cooked rice or noodles. Garnish with scallions, cilantro or Italian parsley, a drizzle of toasted sesame oil, and a pinch of chili flakes for extra flavor.

Tips & Variations

Using bone-in chicken thighs adds more flavor, but allows extra cooking time until the meat is tender and easy to shred.
Substitute chicken thighs with breast meat for a leaner soup, but watch cooking times carefully to avoid dryness.
Add vegetables like carrots or mushrooms along with the onion and celery for added depth.
For a spicier kick, use chili paste or sriracha instead of chili flakes.
A drizzle of toasted sesame oil at the end adds a wonderful, nutty aroma.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the soup for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a large white pot filled with a golden-yellow soup, layered with thin slices of lemon floating on the surface, and sprinkled green herbs scattered throughout. The soup has visible pieces of shredded meat and possibly thin noodles, giving it a textured look. A metal ladle with a wooden handle is dipping into the soup, lifting a portion that reveals the ingredients clearly. Outside the pot on the white marbled surface, there is a halved lemon and a piece of fresh ginger root with some loose green herbs scattered nearby. A striped cloth napkin is casually placed to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but cook faster and can dry out if overcooked. Check doneness around 15 minutes and shred carefully.

Can I make this soup in a slow cooker?

Absolutely. Sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the flavors are well blended.

Simple Chicken Soup with Ginger and Fresh Herbs Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

This simple chicken soup recipe is a comforting, flavorful broth made with tender chicken thighs, aromatic vegetables, fresh ginger, and garlic. Perfect for a cozy meal, it features a delicate balance of savory and bright lemon flavors, enhanced by optional chili flakes and toasted sesame oil. The soup can be served on its own or over rice or noodles for a heartier dish.

Author: zara
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Soup Base

1–2 tablespoons olive oil
1 large onion, diced (or substitute 2 fat shallots or 2 leeks)
1 cup celery, chopped
4–8 garlic cloves, roughly chopped (8 recommended)
2 tablespoons fresh ginger, chopped
4 cups chicken broth or stock
2 cups water
1 teaspoon salt
1/4 teaspoon white pepper (or black pepper as alternative)
2 bay leaves

Protein

1 1/2 lbs chicken thighs, boneless and skinless (or breasts cut in half or bone-in thighs, see notes)

Finishing Touches

Lemon juice to taste
Pinch of chili flakes
Scallions, cilantro or Italian parsley for garnish
A drizzle of toasted sesame oil (optional)

Instructions

Prepare Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped celery, garlic, and ginger. Sauté for 3-4 minutes until fragrant, then reduce heat to medium-low and continue cooking until the vegetables turn golden, about 3-4 more minutes.
Add Liquids and Chicken: Pour in the chicken broth and water. Stir in salt, white pepper, and bay leaves. Add the chicken thighs (boneless skinless, breasts, or bone-in thighs). Bring the mixture to a boil.
Simmer Soup: Once boiling, cover the pot and reduce heat to a gentle simmer. Cook for 20 minutes if using boneless skinless thighs, 15 minutes for breasts, or 25-30 minutes for bone-in thighs until the chicken is cooked through and tender.
Shred Chicken: Test a piece of chicken for doneness by pulling it apart with forks—it should shred easily and be opaque. Remove chicken pieces, shred them, then return the shredded chicken to the pot. Simmer for an additional 5 minutes to meld flavors.
Season and Adjust: Add lemon juice to taste, then adjust seasoning with more salt if needed. If too salty, dilute with a bit of water. The soup should be salty, lemony, and rich to complement optional starches like rice or noodles.
Serve: Ladle the soup over cooked rice or noodles or serve it as is.
Garnish: Top with scallions, cilantro or Italian parsley, a drizzle of toasted sesame oil if desired, and a pinch of chili flakes or your preferred chili condiment for added heat.

Notes

If using bone-in chicken thighs, cooking time extends to 25-30 minutes for tenderness.
For a lighter soup, chicken breasts can be used but reduce cooking time to about 15 minutes.
To enhance flavor, allow the soup to simmer gently and avoid boiling vigorously after adding chicken.
The soup can be served with rice, noodles, or beans to create a more filling meal.
To control soup saltiness, adjust seasoning after cooking and balance with lemon juice and optional starch accompaniments.

Keywords: chicken soup, easy chicken soup, homemade chicken broth, cozy soup recipe, simple chicken dinner