Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.