Ginger Chicken Soup
A cozy chicken soup with ginger, vegetables, broth, and shredded chicken. Keep it mild, then let people add herbs, lemon, egg, rice, or greens at the table.
Ingredients
- 1 tablespoon olive oil or sesame oil
- 1 small yellow onion chopped
- 3 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated or minced
- 8 cups chicken broth or bone broth
- 2 cups shredded cooked chicken rotisserie chicken works well
- 1 cup cooked rice optional
- 2 cups baby spinach or chopped greens optional
- 1 to 2 teaspoons lemon juice optional
- Salt and pepper to taste
- Fresh herbs optional topping
- Soft-boiled egg optional topping
Instructions
- Warm oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally.
- Stir in garlic and ginger and cook for 1 minute.
- Pour in broth and bring to a gentle boil.
- Reduce heat and simmer for 20 to 25 minutes, until the vegetables are tender.
- Stir in shredded chicken and cooked rice, if using. Simmer for 5 to 10 minutes, until warmed through.
- Stir in spinach or greens, if using, and cook until just wilted.
- Add lemon juice, salt, and pepper to taste. Serve warm with herbs, egg, or other toppings if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 3 months. If you are bringing this to a new family, keep toppings separate and label the container with the recipe name and date. Future-tired-parents will thank you.