healthy chicken soup recipe

This isn’t your typical chicken soup. I love turning it into a vibrant, healing bowl with fresh herbs and aromatic spices. It’s like a warm, familiar hug, but with a zing of lemongrass and ginger that lifts the soul. Perfect for chilly days, or when you need a gentle pick-me-up that feels both nourishing and exciting.

Why This Soup Wins My Heart Repeatedly

It’s the gentle warmth and complex brightness that make me crave it again and again. The fresh herbs and zingy ginger make it feel alive, even on the gloomiest days. Plus, it’s quick enough to whip up on a weeknight but special enough for a weekend lunch.

What’s in My Bowl? Ingredient Insights

• Chicken breast or thighs:: Lean, protein-packed, cooks quickly, great for a light, healthy soup.
• Fresh ginger:: Oozy, spicy, and aromatic, it adds warmth and a slight citrus note.
• Lemongrass:: Bright, lemony, with a hint of earthiness, it makes the soup lively.
• Vegetables (carrots, celery):: Add natural sweetness and texture, but can be swapped for zucchini or kale.
• Chicken broth:: The base that carries all flavors; opt for low-sodium for control.
• Herbs (cilantro, scallions):: Fresh and crisp, they brighten the bowl at the end.
• Seasonings (salt, pepper, fish sauce):: Adjust for depth and umami — fish sauce adds a savory punch.

Tools of the Trade for a Bright Soup

• Large stockpot: To simmer all ingredients evenly and develop flavors.
• Chef’s knife: Chops vegetables, herbs, and chicken efficiently.
• Cutting board: Provides a stable surface for prep work.
• Ladle: Serves the soup in generous bowls.
• Measuring spoons and cups: Ensures accurate seasoning and broth measurements.

Step-by-Step to a Bright, Healing Bowl

Step 1: Start by gathering fresh ingredients and a sturdy stockpot.

Step 2: Heat a tablespoon of oil over medium heat, about 160°C (320°F).

Step 3: Add chopped onions and garlic, cook until translucent, about 5 minutes.

Step 4: Toss in sliced ginger and lemongrass, cook until fragrant, about 2 minutes.

Step 5: Pour in chicken broth, bring to a simmer, about 10 minutes.

Step 6: Add shredded cooked chicken, vegetables, and seasonings.

Step 7: Simmer gently for another 15 minutes, stirring occasionally.

Step 8: Check seasoning, adjust salt and pepper as needed.

Step 9: Let the soup rest off heat for 5 minutes before serving.

Cooking Checks to Keep You on Track

• Onions should be golden and fragrant before adding liquids.
• Ginger and lemongrass must release their aroma, indicating they’re ready.
• Chicken broth should be clear and steaming, not boiling vigorously.
• Soup should be heated through, with veggies tender but not mushy, about 15 minutes simmer.

Common Pitfalls and How to Dodge Them

• Under-seasoned broth.? Too bland? Add a squeeze of lemon or a dash of soy sauce to brighten.
• Over-salted broth.? Broth too salty? Dilute with a bit more chicken stock or water.
• Overcooked vegetables.? Veggies mushy? Remove them earlier and add fresh just before serving.
• Missing flavor depth.? Soup isn’t fragrant enough? Cook ginger and lemongrass longer, until aromatic.

Lemongrass Ginger Chicken Soup

This vibrant chicken soup is infused with fresh herbs and aromatic spices like ginger and lemongrass, creating a warm, healing bowl with a bright, lively flavor. The dish features tender shredded chicken, crisp vegetables, and a flavorful broth, resulting in a comforting yet zesty final appearance. It’s perfect for chilly days or when you need a nourishing, exciting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth low-sodium preferred
• 1 lb chicken breast or thighs shredded after cooking
• 1 inch fresh ginger sliced thin
• 2 stalks lemongrass bruised slightly to release flavor
• 2 carrots carrots sliced into thin rounds
• 2 celery stalks celery sliced thinly
• 2 scallions scallions chopped, for garnish
• 1 handful cilantro chopped, for garnish
• 2 teaspoons fish sauce
• to taste salt and pepper
• 1 tablespoon oil for sautéing

Equipment

• Large stockpot
• Chef’s knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Place the chicken in the stockpot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 15 minutes. Remove chicken, let cool slightly, then shred using forks or your hands.
   
2. While the chicken cooks, thinly slice the ginger and bruise the lemongrass stalks with the side of your knife to release their aroma.
   
3. Heat oil in the same stockpot over medium heat. Add sliced ginger and bruised lemongrass, sauté until fragrant and slightly golden, about 2 minutes, releasing a spicy aroma.
   
4. Pour in the chicken broth and bring to a gentle simmer, allowing the flavors to meld for about 10 minutes. Skim off any foam or impurities that rise to the surface.
   
5. Add sliced carrots and celery to the broth, cooking for about 5 minutes until they start to soften but remain crisp.
   
6. Stir in the shredded chicken, fish sauce, and season with salt and pepper to taste. Let the soup simmer gently for another 10 minutes, allowing flavors to deepen and vegetables to become tender.
   
7. Taste the broth and adjust seasoning as needed—adding more fish sauce, salt, or pepper for your preferred flavor balance.
8. Remove the lemongrass stalks and ginger slices if desired, or leave them for extra flavor.
9. Ladle the hot soup into bowls, then garnish with chopped scallions and cilantro for a fresh, vibrant finish.
10. Serve immediately with a side of rice or enjoy on its own for a nourishing, zesty meal that’s both bright and comforting.