Simple Chicken Soup Recipe with Ginger and Lemon Recipe
This simple chicken soup recipe is a warm, flavorful, and comforting dish made with tender chicken thighs, aromatic ginger, garlic, celery, and a savory broth. Perfect for a nutritious and satisfying meal, it can be served on its own or over rice or noodles, garnished with fresh herbs and a drizzle of toasted sesame oil for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 1–2 tablespoons olive oil
- 1 large onion, diced (or substitute 2 fat shallots or 2 leeks)
- 1 cup celery, chopped
- 2 tablespoons fresh ginger, chopped
- 4–8 garlic cloves, roughly chopped (8 recommended)
- 4 cups chicken stock
- 2 cups water (or more chicken stock)
- 1 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon white pepper (or black pepper)
Chicken
- 1 1/2 lbs chicken thighs, boneless and skinless (or breasts – if very large, cut in half; or bone-in thighs – see notes)
Finishing Touches
- Lemon juice, to taste
- Pinch of chili flakes
- Garnishes: scallions, cilantro, or Italian parsley, and crispy shallots
- A drizzle of toasted sesame oil (optional, for extra flavor)
Instructions
- Prepare the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped celery, roughly chopped garlic, and fresh ginger. Sauté for 3-4 minutes until fragrant. Reduce heat to medium-low and continue to sauté until vegetables are golden, about 3-4 more minutes.
- Add liquids and chicken: Pour in the chicken stock and water, then add salt, white pepper, and bay leaves. Add the skinless chicken thighs (or breasts or bone-in thighs, depending on your choice). Bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot and reduce heat to maintain a gentle simmer. Cook for 20 minutes for skinless thighs; if using breasts, check for doneness at 15 minutes; if using bone-in thighs, simmer for 25-30 minutes.
- Check and shred chicken: Test a piece of chicken for doneness by pulling it apart with two forks; it should shred easily and appear opaque. Remove chicken, shred it thoroughly, then return the shredded meat to the pot. Simmer gently for an additional 5 minutes.
- Adjust flavors: Add fresh lemon juice to taste. Adjust salt level if needed, or dilute with a little water if too salty. The broth should be salty and lemony to complement added starches like rice or noodles. If the soup tastes bland, add salt accordingly.
- Serve: Ladle soup over cooked rice or noodles, or enjoy it on its own.
- Garnish and enjoy: Top with chopped scallions, cilantro, or Italian parsley, crispy shallots, a pinch of chili flakes, and a drizzle of toasted sesame oil if desired for extra flavor.
Notes
- If using skin-on chicken thighs, cooking times may increase; bone-in thighs take about 25-30 minutes to cook through.
- You can substitute onion with shallots or leeks for a milder flavor.
- Adjust garlic and ginger amounts to taste for a more or less pungent broth.
- Serve with rice, noodles, or beans to balance the salty and lemony broth.
- A drizzle of toasted sesame oil adds a delicious nutty aroma but is optional.
