A pot of broth simmers on the stove, filled with thin rounds of ginger and garlic that turn the water golden as they cook. The chicken goes in next, and within minutes, the whole kitchen smells warm and a little spicy. I made this ginger chicken soup on a Tuesday night when I needed something easy but filling, and now it's the soup I come back to whenever I want something that feels like it's actually good for me. This homemade ginger chicken soup takes about 40 minutes start to finish, and the ingredients are basic chicken, sweet potatoes, pasta, fresh ginger, and lemon.
The chicken soup with ginger is light but satisfying, and the lemon ginger chicken soup flavor brightens every spoonful. If you're in the mood for more one-pot meals, try this Easy Kielbasa Potato Soup | One Pot Comfort Food or browse through these Dinner recipes for other weeknight ideas.
What You'll Love About This Ginger Chicken Soup
This lemon ginger chicken soup is incredibly forgiving. You don't need to be precise with the ginger or garlic just slice them up and toss them in. The chicken thighs stay juicy even if you simmer them a little longer, and the sweet potatoes add a subtle sweetness that makes the whole bowl feel balanced. The chicken ginger broth develops deep flavor as it simmers, and the lemon juice at the end brightens everything up.
It's also versatile. You can swap the pasta for rice, add more vegetables, or adjust the ginger depending on how spicy you like it. This warming chicken soup works for so many situations—weeknight dinners, meal prep, or when someone in your house needs a little extra comfort. And because it's made in one pot, cleanup is easy, which is always a win Zucchini Breadsticks Recipe | 5 Ingredients & Ready in 40 Min.
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Ginger Chicken Soup Ingredients
Here's what you'll need to make this Ginger Chicken Soup recipe.
See recipe card below this post for ingredient quantities
Chicken thighs: Boneless, skinless chicken thighs are tender and stay juicy as they simmer. They add richness to the broth without drying out.
Garlic cloves: Sliced thin so they infuse the broth with sweet, mellow garlic flavor. Six cloves might sound like a lot, but they mellow as they cook.
Fresh ginger: The star of this ginger infused chicken broth. Four ounces gives you that warming, slightly spicy flavor that makes this soup so comforting.
Water: The base of your broth. As it simmers with the chicken, ginger, and garlic, it transforms into something flavorful and light.
Morton kosher salt: Seasons the broth as it cooks. You'll adjust the seasoning at the end, so start with just a little.
Sweet potatoes: Peeled and sliced thin, they cook quickly and add a subtle sweetness and creaminess to the soup.
Ditalini pasta: These tiny tube-shaped noodles are perfect for soup. They cook right in the broth and soak up all that ginger and garlic flavor.
Lemon juice: Freshly squeezed lemon juice brightens the entire bowl and balances the richness of the chicken.
Lemon zest: Adds an extra pop of citrus flavor that makes the soup taste fresh and vibrant.
Soy sauce: Adds depth and umami to the broth. It rounds out the flavors and gives the soup a savory backbone.
Better Than Bouillon Roasted Chicken Base: This is optional, but if you want a stronger chicken flavor, a teaspoon or two does the trick.
Fresh cilantro leaves: Adds a bright, herby finish. Sprinkle it on top just before serving.
Black pepper: Freshly ground black pepper adds a little heat and completes each bowl.
How To Make Ginger Chicken Soup
This Ginger Chicken Soup comes together easily in one pot.
Bring everything to a boil: In a large pot over high heat, combine the chicken thighs, sliced garlic, sliced ginger, and water. Bring it all to a boil and you'll start to smell that ginger right away.
Simmer the chicken: Add the salt and turn the heat down to medium or medium-low. Let it simmer, stirring now and then, until the chicken is firm and cooked through, about 10 to 12 minutes. Take the chicken out and set it on a cutting board to cool for a few minutes.
Cook the sweet potatoes and pasta: Add the sweet potato rounds and ditalini pasta to the pot. Stir occasionally and cook until the sweet potatoes are just tender and the pasta is al dente, about 10 minutes. Keep an eye on it so the pasta doesn't overcook.
Shred the chicken: While the sweet potatoes and pasta cook, use two forks to shred the chicken into bite-sized pieces. Once the sweet potatoes and pasta are done, add the shredded chicken back into the pot.
Add the finishing touches: Stir in the lemon juice, lemon zest, and soy sauce. Taste the broth and add more salt, soy sauce, or a spoonful of Better Than Bouillon if you want a deeper chicken flavor.
Serve: Ladle the soup into bowls and top each one with fresh cilantro leaves and a few grinds of black pepper.
Substitutions and Swaps
This Ginger Chicken Soup is flexible, so feel free to make it your own.
Chicken: If you don't have chicken thighs, boneless chicken breasts work too. They'll be a little leaner, so just be careful not to overcook them.
Pasta: Swap the ditalini for orzo, small shells, or even rice noodles. You can also use white or brown rice if you want to skip the pasta entirely.
Sweet potatoes: Regular potatoes or butternut squash work beautifully here. Just cut them into similar-sized pieces so they cook evenly.
Ginger: If fresh ginger isn't available, you can use 1 to 2 tablespoons of ginger paste, though fresh ginger gives the best flavor.
Soy sauce: Use tamari for a gluten-free option, or coconut aminos for a soy-free version.
Lemon: Lime juice works if you don't have lemons. It gives the soup a slightly different but still delicious citrusy brightness.
Equipment For Ginger Chicken Soup
You don't need anything fancy to make this Ginger Chicken Soup.
Large soup pot: A big pot is essential so everything has room to simmer without crowding.
Cutting board and knife: For prepping the garlic, ginger, and sweet potatoes.
Measuring cups and spoons: To keep your ingredient amounts accurate.
Forks: Two forks make shredding the chicken quick and easy.
Ladle: For serving the soup into bowls without making a mess.
How to Store and Reheat
This Ginger Chicken Soup keeps well and tastes even better the next day.
Refrigerator: Store the soup in an airtight container in the fridge for up to 4 days. The pasta will absorb some of the broth as it sits, so you might want to add a splash of water when you reheat it.
Freezer: You can freeze this soup for up to 3 months. The pasta and sweet potatoes might change texture slightly, but the flavor stays great. Let it cool completely before transferring to a freezer-safe container.
Reheating: Warm the soup on the stove over medium heat, stirring occasionally. Add a little water or chicken broth if it's too thick. You can also reheat individual portions in the microwave for 2 to 3 minutes.
Expert Tips
Here's what I've learned from making this Ginger Chicken Soup for cold and flu over and over.
Don't skip the fresh ginger: Powdered ginger just doesn't give you the same bright, warming flavor. Fresh ginger is what makes this soup special.
Use chicken thighs: They stay tender and juicy, even if you simmer them a little too long. Chicken breasts dry out more easily.
Taste as you go: The soy sauce and lemon juice add a lot of flavor, so taste the broth before adding extra salt. You can always add more, but you can't take it out.
Let the chicken rest: Letting the cooked chicken cool for a few minutes makes it easier to shred without burning your fingers.
Add the lemon at the end: Lemon juice loses its brightness if it cooks too long, so stir it in just before serving.
FAQ
How to make Ginger Chicken Soup?
Start by simmering chicken, garlic, and fresh ginger in water to build a flavorful broth. Add sweet potatoes and pasta, then finish with lemon juice and soy sauce. It's simple and comes together in about 40 minutes. My favorite tip is to slice the ginger thin so it infuses the broth really well.
How to make the perfect Ginger Chicken Soup?
Use bone-in chicken or thighs for the best flavor, simmer slowly to develop the broth, and season as you go. Fresh herbs and a squeeze of lemon at the end brighten everything up. Taste and adjust before serving so every spoonful is just right.
What goes well with Ginger Chicken Soup?
Ginger Chicken Soup pairs beautifully with garlic, lemon, soy sauce, cilantro, and mild vegetables like sweet potatoes or carrots. In this soup, those flavors all come together to create something warming and balanced. If you're serving this as a main dish, crusty bread or steamed rice on the side makes it even more satisfying.
How to prepare ginger for soup?
Peel the ginger with a spoon or vegetable peeler, then slice it crosswise into thin rounds. Thin slices release more flavor into the broth as they simmer. You can also grate or mince it if you prefer a stronger ginger punch throughout the soup.
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Pairing
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Ginger Chicken Soup
Ingredients
- 1.4 lb boneless skinless chicken thighs trimmed of excess fat for clean broth
- 7 large garlic cloves thinly sliced to infuse the broth gently
- 4.4 oz fresh ginger peeled and sliced into thin coins for maximum aroma
- 11 cups water filtered for the best tasting broth
- ¾ teaspoon kosher salt added early to season the base
- 1.1 lb small sweet potatoes peeled and sliced into ¼-inch rounds for even cooking
- 7 oz ditalini pasta small shape that cooks quickly and evenly
- 3.5 tablespoons fresh lemon juice squeezed just before using
- Zest of 1 large lemon removed carefully to avoid bitterness
- 3.5 tablespoons soy sauce used for depth and savory balance
- 1–2½ teaspoons chicken bouillon base optional, to intensify chicken flavor
- ⅔ cup fresh cilantro leaves loosely packed for topping
- Freshly ground black pepper added at the end for gentle heat
Instructions
- Place the chicken thighs, sliced garlic, ginger, and water into a large pot and bring everything to a rolling boil over high heat.
- Season the pot with kosher salt, lower the heat to a steady simmer, and cook while stirring occasionally until the chicken is cooked through and firm, about 10–12 minutes.
- Transfer the chicken to a cutting board and allow it to cool slightly while keeping the broth gently hot.
- Add the sliced sweet potatoes and pasta to the pot, stirring occasionally, and cook until the pasta is tender and the potatoes are just soft, about 10 minutes.
- Shred the cooled chicken using two forks into bite-sized pieces.
- Return the shredded chicken to the pot once the pasta and potatoes are finished cooking.
- Stir in the lemon juice, lemon zest, and soy sauce, then taste and adjust seasoning with extra salt, soy sauce, or bouillon if desired.
- Ladle the soup into bowls and finish with fresh cilantro leaves and cracked black pepper before serving.
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