Ginger Chicken Soup
User Reviews
4.4
Ginger Chicken Soup
Description
Ginger Chicken Soup starts with skinless, boneless chicken thighs cooked gently in water infused with thinly sliced fresh ginger and garlic, creating a fragrant and soothing base. Added salt seasons the broth as the chicken cooks through and firms up. The chicken is removed to shred once cooked, maintaining tender meat throughout the process.
Sweet potato rounds and ditalini pasta are added next, simmered until the potatoes soften and the pasta attains al dente texture, offering creamy contrast and bite in the soup. The shredded chicken returns to the pot along with lemon juice and zest to add bright citrus notes, while soy sauce builds umami depth. Additional kosher salt or chicken base can be adjusted to taste, rounding out the layered flavors.
The soup is served topped with fresh cilantro leaves and freshly ground black pepper, enhancing its freshness and mild heat. This soup provides a nourishing and lightly spiced broth with a blend of soft sweet potatoes and tender chicken, suitable for a comforting meal with balanced flavors.
Ingredients
- 1 pound skinless boneless chicken thighs
- 6 garlic sliced crosswise into very thin rounds, large cloves
- 4 ounces ginger peeled and sliced crosswise into thin rounds, fresh
- 10 cups water
- ½ teaspoon kosher salt Morton brand
- 1 pound sweet potato peeled and sliced crosswise into 1/4" thick rounds, small
- 6 ounces ditalini pasta
- 3 tablespoons lemon juice freshly squeezed
- lemon zest of 1 large
- 3 tablespoons soy sauce
- 1 to 2 teaspoons chicken base Better Than Bouillon Roasted Chicken Base, or more if needed
- ½ cup cilantro fresh leaves
- black pepper freshly ground
Instructions
- In a large pot over high heat, bring chicken thighs, garlic, ginger, and water to a boil.
- Add salt and reduce heat to medium to medium-low. Simmer, stirring occasionally, until chicken is firm and cooked, about 10-12 minutes. Remove chicken to a cutting board and let cool a few minutes.
- Add sweet potatoes and pasta to the pot, and stir occasionally until sweet potatoes are just softened and pasta is al dente, about 10 minutes or so.
- Meanwhile, shred the chicken using two forks. Once sweet potatoes and pasta are done, add shredded chicken to the pot.
- Stir in lemon juice, lemon zest, and soy sauce. Taste test. If soup needs more salt, add a bit more kosher salt and/or soy sauce. If you want a more pronounced chicken flavor, stir in some Better Than Bouillon Roasted Chicken Base.
- To serve, ladle soup into individual bowls and top with cilantro leaves and freshly ground black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 225kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 77mg | 26% |
| Sodium | 671mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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