Chicken and Ginger Soup

A comforting bowl of Chicken and Ginger Soup, perfect for soothing the soul with its tender chicken, zesty ginger, and vibrant vegetables.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1 tbsp cooking oil Olive oil or vegetable oil; a splash of flavor.
2 pieces onions, finely diced Builds the base flavor; yellow or white works well.
3 cloves garlic, crushed Adds aroma and a health boost; minced for intensity.
20 g root ginger, finely diced or grated Brings warmth and zing; fresh is best.
2 sticks celery, finely diced Adds crunch and a fresh note; cucumber can substitute in a pinch.
1 piece potato, peeled and cubed Contributes body; sweet potatoes offer a twist.
100 g cauliflower, cut into florets Nutritional powerhouse; broccoli works too.
500 ml chicken bone broth Infuses rich flavor; use regular stock if unavailable.
500 ml water Balances broth intensity; adjust based on desired thickness.
1 piece chicken breast The hero of the dish; feel free to use thighs for extra flavor.

Method

Cooking

Begin by heating the oil in a large saucepan.
Add the onions, ginger, and garlic, cooking gently for around five minutes until softened.
Next, toss in the rest of the ingredients, bringing everything to a boil.
Lower the heat and let the soup simmer with the lid on for about 20 minutes.
Once cooked, remove the chicken, shred it with two forks, and blend the soup until smooth using a stick blender if you have one.
Finally, return the shredded chicken back into the soup.

Notes

Serve hot, garnished with herbs or croutons. Store leftovers in an airtight container for up to three days. The soup can be frozen in individual portions.