healing chicken soup recipe

This isn’t just another chicken soup. It’s a recipe born from the chaos of a busy week, where I needed comfort but also a punch of flavor. I love how a splash of lemon and a hint of ginger can turn simple ingredients into a healing brew. It’s like a warm hug that clears your head.

Why I Keep Coming Back to This Soup

It’s a recipe that adapts—using leftovers, changing herbs, or adjusting spice levels. The warmth and zing always hit the same spot, especially when I need a quick, nourishing fix. It’s a no-fuss, high-reward comfort that’s become a kitchen staple.

Inside the Pantry and Fridge: Ingredient Breakdown

• Chicken stock: I prefer homemade, but store-bought works—look for natural, low-sodium options.: The broth forms the soup’s backbone, rich and savory, with a subtle meaty depth.
• Chicken: Leftover roasted or poached; it’s the protein anchor, tender and juicy.: Shredded chicken adds heartiness and makes the soup filling.
• Ginger: Fresh, sharp, and healing; adds a spicy warmth.: A small piece, grated finely, brightens the broth with smoky, lemony notes.
• Lemon: Brightens everything with a clean, zesty shimmer.: A squeeze at the end lifts the soup from dull to vibrant.
• Kale or spinach: For a splash of green, slightly wilted—adds texture and nutrients.: Fresh greens bring a slight bitter crunch, balancing the savory broth.

Tools of the Trade for a Hearty Brew

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Sharp chef’s knife: For chopping vegetables and chicken.
• Wooden spoon: To stir gently and prevent scratching the pot.
• Measuring spoons and cups: For accurate seasoning and liquid measurements.

Step-by-Step to Soul-Soothing Chicken Soup

Step 1: Start by heating a tablespoon of olive oil in a large, heavy-bottomed pot over medium heat, about 160°C/320°F.

Step 2: Add chopped onions, carrots, and celery. Sauté until fragrant and slightly caramelized, about 8 minutes.

Step 3: Toss in garlic and ginger, cook until fragrant, roughly 1 minute.

Step 4: Pour in chicken stock and bring to a gentle simmer, about 10 minutes.

Step 5: Add shredded cooked chicken, kale, and a squeeze of lemon for brightness.

Step 6: Simmer for another 10 minutes, until veggies are tender and flavors meld.

Step 7: Taste and adjust salt, pepper, or lemon juice as needed.

Cooking Checkpoints & Tips for Success

• Onions and veggies should be soft and slightly caramelized for depth of flavor.
• Broth should be gently simmering, not boiling rapidly, to keep flavors gentle.
• Chicken should be shredded and added at the end to stay moist and tender.

Common Mistakes & How to Fix Them

• Over-salted broth.? Use too much salt? Rinse the veggies and add a splash of water to dilute.
• Vegetables sticking and burning.? Vegetables burnt? Lower heat immediately and add a splash of water.
• Lack of flavor depth.? Underseasoned? Stir in a dash of soy sauce or miso for umami boost.
• Dry shredded chicken.? Chicken dry? Add a bit of the broth back into shredded chicken before serving.

Healing Lemon Ginger Chicken Soup

This comforting chicken soup combines tender shredded chicken, fresh ginger, and bright lemon in a savory broth, creating a soothing dish with a lively zing. The soup features wilted greens for added texture and nutrients, resulting in a warm, vibrant bowl perfect for a quick, nourishing fix. Its simple yet adaptable nature makes it a kitchen staple for anytime you need a healing, flavorful boost.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 carrots carrots chopped
• 2 celery stalks celery chopped
• 3 cloves garlic minced
• 1 inch fresh ginger grated finely
• 4 cups chicken stock low-sodium preferred
• 2 cups cooked chicken shredded leftover or poached
• 2 cups kale or spinach roughly chopped
• 1 lemon lemon juiced, plus extra for serving
• 1 tablespoon olive oil
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to gently bubble.
   
2. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables are soft and just beginning to caramelize around the edges, about 8 minutes. The aroma should be fragrant and the vegetables slightly golden.
   
3. Toss in the minced garlic and grated ginger. Cook for about 1 minute, stirring constantly, until fragrant and slightly translucent, filling the air with spicy warmth.
   
4. Pour in the chicken stock and bring the mixture to a gentle simmer. Let it bubble softly for about 10 minutes, allowing flavors to meld and the vegetables to soften further.
   
5. Add the shredded cooked chicken to the pot. Stir gently to combine and heat through, about 2 minutes.
   
6. Squeeze the juice of one lemon into the broth, then stir to brighten the flavors with a fresh, zesty note.
   
7. Add the chopped greens and cook for another 3-4 minutes, until wilted but still vibrant. The greens should be tender but still have some bite.
8. Season the soup with salt and pepper to taste. Taste and adjust the seasoning, adding more lemon juice if desired for extra brightness.
9. Once everything is heated through and the flavors are balanced, ladle the soup into bowls. Serve hot, with a wedge of lemon on the side for extra zing.

Notes

Feel free to customize with different greens or add a splash of soy sauce or miso for added umami. This soup can be made ahead and stored in the fridge for up to 3 days, reheating gently on the stove.