Description
A comforting chicken soup that comes together in just 30 minutes, featuring ginger for an immunity boost and a rich flavor from garlic and sesame oil.
Ingredients
Scale
- 1 to 2 tablespoons olive oil
- 1 large onion, diced
- 1 cup celery, chopped
- 2 tablespoons fresh ginger, chopped
- 4 to 8 garlic cloves, rough chopped
- 4 cups chicken stock
- 2 cups water or more chicken stock
- 1 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon white pepper
- 1 1/2 lbs chicken thighs, boneless, skinless
- lemon juice, to taste
- pinch chili flakes
- Garnishes: scallions, cilantro, or Italian parsley, crispy shallots, toasted sesame oil (optional)
- Optional veggies: 2 to 3 cups chopped celery, carrots, mushrooms, etc.
Instructions
- Heat oil in a big pot or dutch oven over medium heat. Add onion, celery, garlic, and ginger and sauté until fragrant, about 3 to 4 minutes.
- Lower heat to medium-low and continue sautéing until golden, about 3 to 4 more minutes.
- Add chicken stock, water, salt, white pepper, bay leaves, and skinless chicken. Bring to a boil, cover, then lower heat to gently simmer for 20 minutes.
- Test chicken for doneness; it should pull apart easily. Shred chicken and return to the pot, simmering for 5 more minutes.
- Squeeze with lemon, taste, and adjust broth with salt or water as needed.
- Ladle over cooked rice or noodles and garnish with scallions, cilantro, and sesame oil if desired, then sprinkle with chili flakes.
Notes
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Keep garnishes separate for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg