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ginger chicken soup Overhead view of a bowl of homemade chicken noodle soup with shredded chicken, sliced carrots, small pasta, and fresh herbs in a golden broth.

Ginger Chicken Soup

A bright, soothing bowl of ginger-forward Ginger Chicken Soup that feels both nourishing and comforting.
5 from 1 vote
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Course: Dinner, Soup
Cuisine: American, Comfort Food
Keyword: cozy soup, ginger chicken soup, homemade broth, lemon chicken soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Simmer Time: 20 minutes
Total Time: 1 hour
Servings: 10
Calories: 320kcal
Cost: $22

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.
    Top-down view of raw chicken thighs in a pot with sliced garlic and ginger, submerged in broth before cooking.
  • 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.
    Overhead view of a white pot filled with chicken broth and freshly shredded chicken, simmering during soup preparation.
  • 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.
    Close-up of a ladle filled with chicken noodle soup, showing shredded chicken, carrots, pasta, and herbs in a clear, comforting broth.

Notes

Caption-style recipe notes (MSI + emotional recall).

Nutrition

Serving: 430g | Calories: 320kcal (16%) | Carbohydrates: 34g (11%) | Protein: 24g (48%) | Fat: 9g (14%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 85mg (28%) | Sodium: 780mg (34%) | Potassium: 620mg (18%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 180IU (4%) | Vitamin C: 28mg (34%) | Calcium: 6mg (1%) | Iron: 12mg (67%)
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