Simple Chicken Lemon Ginger Soup (Print-Friendly Version)
Comforting chicken soup infused with lemon, ginger, and fresh herbs for a light, nourishing meal.
# Ingredients:
→ Main Ingredients
01 -
1–2 tablespoons olive oil
02 -
1 large onion, diced (or substitute 2 shallots or 2 leeks)
03 -
1 cup celery, chopped
04 -
2 tablespoons fresh ginger, chopped
05 -
4–8 garlic cloves, roughly chopped
06 -
4 cups chicken broth or stock
07 -
2 cups water
08 -
1 teaspoon salt
09 -
2 bay leaves
10 -
1/4 teaspoon white pepper (or use black pepper)
11 -
1 1/2 lbs boneless, skinless chicken thighs or breasts (large breasts halved; bone-in thighs optional)
12 -
Lemon juice to taste
13 -
Pinch of chili flakes
14 -
Scallions, cilantro, or Italian parsley
15 -
Drizzle of toasted sesame oil (optional)
→ Optional Additions
16 -
2-3 cups of chopped vegetables (e.g., celery, carrots, mushrooms)
17 -
Cooked noodles, rice, or grains
# Steps:
01 -
If using skin-on chicken thighs, sear the skin side first in a pot over medium heat until golden, then remove. Heat oil in a large pot or Dutch oven over medium heat. Add onion, celery, garlic, and ginger and sauté until fragrant, about 3-4 minutes. Lower heat to medium-low and cook until golden, another 3-4 minutes. Add chicken stock, water, salt, white pepper, bay leaves, and chicken. Bring to a boil, then cover and gently simmer for 15-30 minutes depending on chicken cut. Shred cooked chicken with two forks, return it to the pot, and simmer for 5 more minutes. Squeeze in lemon juice and adjust salt or water as needed. Garnish with scallions or cilantro, a drizzle of sesame oil, and chili flakes (if desired). Serve as is or over cooked starches like rice or noodles.
02 -
Set the Instant Pot to sauté mode and heat the oil. Add onion, garlic, and ginger and sauté for 3-4 minutes. Add chicken stock, water, salt, white pepper, bay leaves, and chicken. Pressure cook on high for 12 minutes (8-10 minutes for chicken breasts, depending on size). Manually release the pressure. Shred the chicken using forks, season with lemon juice, and adjust salt. Garnish with desired toppings. Serve as is or over cooked starches.
03 -
Add onion, celery, garlic, ginger, chicken stock, water, salt, white pepper, bay leaves, and chicken to a slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken, season with lemon juice and chili flakes as desired. Garnish with scallions and a drizzle of sesame oil if preferred. Optionally, sauté onion, garlic, and ginger in oil before adding for extra flavor. Serve as is or with your choice of starch.
# Notes:
01 -
Soup can be stored in the fridge for up to 4 days or frozen for longer storage.
02 -
Cook pasta or rice separately and ladle the soup over to keep the broth clear.