Description
A warm and soothing Ginger Garlic Chicken Soup packed with tender chicken, hearty vegetables, and healing aromatics — perfect for cold days or when you’re feeling under the weather.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Soup Base:
- 8 cups chicken broth (low sodium preferred)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2-inch piece of ginger, peeled and minced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and pepper to taste
For the Noodles (Optional):
- 8 ounces egg noodles (or your favorite type of noodle)
For Garnish:
- Fresh parsley, chopped
- Green onions, sliced
- Lemon wedges
Instructions
1. In a medium bowl, combine chicken pieces with 1 tablespoon olive oil, salt, pepper, garlic powder, and onion powder. Toss to coat.
2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the seasoned chicken to the pot and cook for 5-7 minutes until browned. Remove from pot and set aside.
4. Add 2 tablespoons olive oil to the pot and reduce heat to medium.
5. Add minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
6. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
7. Pour in chicken broth. Add thyme, rosemary, red pepper flakes (if using), and bay leaf. Stir to combine.
8. Return browned chicken to the pot. Bring to a boil, then reduce heat to low and cover.
9. Simmer for at least 30 minutes, or up to 1 hour to develop flavor.
10. Remove bay leaf. Taste and adjust seasoning with salt and pepper.
11. If using noodles, bring soup back to a simmer and add noodles.
12. Cook noodles according to package directions, about 7-10 minutes, until tender.
13. Ladle soup into bowls and garnish with fresh parsley, green onions, and a squeeze of lemon.
14. Serve hot and enjoy.
Notes
This soup is naturally gluten-free if you omit the noodles or use gluten-free alternatives.
To make it low-carb, skip the noodles and add more vegetables like zucchini or spinach.
Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 2 months.
The lemon juice at the end brightens the flavors and adds a refreshing finish.