Simple Ginger Chicken Soup
Learn how to make a comforting ginger chicken soup with tender chicken pieces and fresh vegetables, simmered in a fragrant broth for a perfect homemade meal.
Equipment
- knife
- cutting board
- measuring spoons
- measuring cups
- Dutch oven or heavy pot
- grater
Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 tbsp fresh ginger peeled and grated
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 6 cups low-sodium chicken broth
- 2 medium carrots sliced into 1/4-inch coins
- 2 celery stalks sliced into 1/4-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro chopped for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat until it shimmers.
- Add the chopped onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the outside is no longer pink.
- Pour in the chicken broth and add the carrots, celery, salt, and pepper. Bring the soup to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes until the chicken is cooked through and the vegetables are tender.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
Garnish with fresh cilantro for a burst of freshness. Adjust salt and pepper to taste.