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Lemon Ginger Chicken Soup

This vibrant chicken soup combines tender shredded chicken with fresh ginger and zesty lemon for a bright, invigorating flavor. It features a clear, flavorful broth with tender vegetables and is finished with fresh herbs, creating a comforting yet lively dish perfect for cold days. The soup's final texture is light and broth-rich with tender bites of chicken and crisp vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth or vegetable broth for a lighter flavor
  • 1 cup shredded cooked chicken use leftover roast or cooked chicken
  • 1 inch fresh ginger sliced into thin rounds
  • 1 lemon lemon juice and zest zest the lemon before juicing
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 2 tablespoons olive oil for sautéing
  • 1 small onion chopped
  • 2 cloves garlic minced
  • to taste salt and pepper for seasoning
  • fresh parsley or cilantro chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp chef's knife
  • Wooden spoon
  • Ladle

Method
 

  1. Chop the onion and garlic into small, uniform pieces to ensure even cooking and flavor release.
  2. In a large heavy-bottomed pot, heat the olive oil over medium heat, then add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 5 minutes, with a gentle sizzle and a slightly golden hue.
  3. Add the diced carrots and celery to the pot, stirring well to coat them in the oil. Cook for another 5 minutes until they start to soften and their aroma sweetens, and the vegetables become slightly tender.
  4. Pour in the chicken broth, bringing it to a gentle simmer. Once bubbling, add the shredded chicken and slices of ginger, stirring to combine everything evenly.
  5. Squeeze in the juice of one lemon and sprinkle in the lemon zest, then stir well. These brightens the broth and infuses it with fresh citrus flavor.
  6. Reduce the heat to low and let the soup simmer gently for 20 to 25 minutes. During this time, the flavors meld, the ginger infuses its heat, and the vegetables become tender.
  7. Taste the broth and season with salt and pepper as needed. Then, turn off the heat and let the soup rest for 5 minutes, allowing the flavors to settle.
  8. Serve the soup hot, garnished generously with chopped fresh parsley or cilantro for a burst of herbal freshness.

Notes

For extra zing, add a dash of hot sauce or a pinch of red pepper flakes. Leftovers can be stored in the fridge for up to 3 days and reheated gently.