Simple Chicken Soup with Ginger and Fresh Herbs Recipe
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.
- 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
