Chicken ginger soup recipe
Easy and full of flavor — this ginger chicken soup has tender chicken, fresh ginger, and a soothing clear broth ready in under 40 minutes.
Servings: 6 servings
Ingredients
- 2 lb half chicken (bone-in; skin-on) or chicken thighs, legs, or leg quarters
- Light sprinkle Coarse sea salt (to season chicken)
- 1 tbsp avocado oil or light olive oil
- 9.6 oz carrots about 3 medium slim ones
- 0.7 oz ginger divided
- 4 bulb scallions 2 whole, 2 chopped
- 4.5 cups chicken broth or bone broth (1.05 L)
- 6 oz egg noodles rice noodles, or any noodles you prefer
- ½ one whole lime cut into wedges (or lemon)
Instructions
- Sear the chicken: Pat the chicken dry and lightly sprinkle with salt. Preheat a 4-quart soup pot or Dutch oven over medium heat until warm. Add the oil. Sear the chicken, skin side down first, in a single layer over medium to medium-high heat until light golden brown, about 4–5 minutes per side.
Dice vegetables and aromatics:
- While the chicken sears, dice the carrots into 1-inch (2.5 cm) chunks using a roll-cut style. Slice 0.5 oz (15 g) of the ginger into thin pieces; grate the remaining 0.2 oz (5 g) and set aside for later.
- For the scallions, lightly bruise the white parts of 2 whole scallions by gently pounding them with the handle of a knife to release flavor. Slice the remaining 2 scallions into small rounds and refrigerate for garnish.
- When the chicken is browned, add the ginger slices. Lower the heat to medium and use the rendered chicken fat to fry the ginger until fragrant, turning occasionally so it doesn’t burn, about 3 minutes.
- Fold the whole scallions in half and add them to the pot along with the carrots. Stir and let them cook for 2–3 minutes.
- Simmer the soup: Pour in the broth. Cover with a lid and bring to a gentle boil over medium-high heat, then lower to medium-low and simmer for 20–25 minutes.
- Cook the noodles: Meanwhile, cook your noodles in a separate pot following package directions until al dente. Drain and set aside.
- Shred the chicken: Remove and discard the scallions. Take out the chicken and, once cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces. You can discard the ginger slices if you prefer, but I like to leave them in the broth for more flavor.
- Add final ginger touch: Return the shredded chicken to the pot. Stir in ½ tsp of the grated ginger first, then taste and adjust. Add a squeeze of lime juice to brighten the broth. Taste again for salt, and if the broth feels too rich, add a splash of water to lighten it.
- Serve: Divide noodles among bowls and ladle the hot chicken ginger broth over them. Garnish with sliced scallions and lime wedges. Serve warm.
Notes
- Grated ginger at the end: Adjust the amount to your taste. Add more if you like stronger ginger flavor, or skip it for a milder soup.
- Chicken parts: Any bone-in chicken will work. Dark meat adds the most flavor and richness to the broth.
- Veggies and herbs: You can stir in chopped bok choy, yu choy, or baby spinach at the end. A sprinkle of cilantro adds a nice fresh touch.
- Two layers of ginger flavor: First, the ginger is fried in chicken fat and simmered in the broth for depth. Then a touch of grated ginger is added at the end for a bright, fresh kick.
- Simmering time: For chicken thighs, simmer for about 20 minutes. If using half a chicken (larger pieces), simmer for about 25 minutes.
- Thicker soup consistency (without starch): For a slightly thicker broth, drizzle in whisked eggs while the soup is still hot and simmering toward the end of cooking. The egg ribbons will form instantly and add body and richness to the soup. Use about 3 large eggs for this recipe.
- Storage & reheat: Store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. If using rice noodles, keep them packed separately from the soup so they don’t absorb too much liquid.
- Instant Pot instructions: Press Manual and wait until the pot indicates “Hot.” Season the chicken with salt, then add the oil and sear for 4–5 minutes per side. Press Off. Add the ginger, bruised scallions, and broth. Seal the valve and set to Manual for 15 minutes. Let it rest for 5 minutes before quick releasing the pressure, then follow the remaining steps above.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 26g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 764mg | Potassium: 437mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7685IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
