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Simple Chicken Soup with Ginger and Lemon Recipe

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4.2 from 11 reviews

A comforting and flavorful Simple Chicken Soup recipe made with tender chicken thighs simmered alongside aromatic vegetables and spices. This easy stovetop soup is perfect for a nourishing meal, garnished with fresh herbs and optional chili flakes and toasted sesame oil for added depth.

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 (preferably 8)
  • 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)

Protein

  • 1 1/2 lbs chicken thighs, boneless and skinless (or breasts sliced in half; bone-in thighs may be used with adjustments)

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)

Instructions

  1. Prepare Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped celery, garlic, and fresh ginger. Sauté for about 3-4 minutes until fragrant, then reduce the heat to medium-low and continue cooking until the vegetables are golden and softened, approximately 3-4 more minutes.
  2. Add Broth and Chicken: Pour in the chicken stock and water. Season with salt, white pepper, and add the bay leaves. Add the chicken thighs (skinless recommended, see notes if using skin-on). Bring the mixture to a boil.
  3. Simmer the Soup: Once boiling, cover the pot and reduce the heat to a gentle simmer. Cook skinless chicken thighs for 20 minutes (breasts for about 15 minutes and bone-in thighs for 25-30 minutes). Maintain the cover while simmering.
  4. Check for Doneness and Shred: Test a piece of chicken by pulling it apart with two forks; it should shred easily and appear opaque. Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the soup. Simmer gently for another 5 minutes.
  5. Adjust Seasoning and Add Lemon: Squeeze lemon juice into the soup to taste, then taste the broth. Adjust salt if necessary; add water if too salty. The soup should be salty, lemony, and rich to complement any added starch like rice, noodles, or beans.
  6. Serve: Ladle the soup over cooked rice or noodles, or enjoy it as a hearty broth on its own.
  7. Garnish: Top with fresh scallions, cilantro, or Italian parsley, and crispy shallots. Optionally drizzle with toasted sesame oil and sprinkle chili flakes to taste for a spicy kick.

Notes

  • If using skin-on chicken thighs, brown them first in the pot before adding vegetables for extra flavor, then continue with the recipe.
  • Bone-in chicken thighs may take longer to cook; adjust simmer time between 25-30 minutes accordingly.
  • Adjust salt and lemon juice to your preference as these enhance the broth’s depth.
  • This soup pairs well with cooked rice, noodles, or beans added to the bowl.
  • Adding toasted sesame oil and chili flakes or sriracha adds complexity and mild heat but is optional.

Find it online: https://simpleplatter.com/simple-chicken-soup-with-ginger-and-lemon-recipe/