Description
A soothing and flavorful chicken soup made with fresh ginger, garlic, tender chicken, and vegetables—perfect for cold days and cozy nights.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, finely chopped
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6 cloves garlic, minced
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2 tablespoons fresh ginger, grated
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2 medium carrots, sliced (about 1 cup / 120 g)
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2 celery stalks, sliced (about ¾ cup / 90 g)
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1 pound (450 g) boneless, skinless chicken breast or thighs
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6 cups (1.4 liters) chicken broth
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon ground turmeric (optional)
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1 bay leaf
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2 tablespoons fresh parsley or green onions, chopped
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Juice of ½ lemon (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion for 4–5 minutes until soft.
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Add garlic and ginger; cook for 1–2 minutes until fragrant.
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Stir in carrots and celery, then add chicken to the pot.
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Pour in chicken broth, add salt, pepper, turmeric, and bay leaf.
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Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes.
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Remove chicken, shred it, and return it to the pot.
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Simmer for 5 more minutes. Add herbs and lemon juice if using. Serve hot.
Notes
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Store leftovers in the refrigerator for up to 4 days.
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This soup freezes well for up to 3 months.
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Add grains or noodles if you prefer a heartier soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes