Ginger Chicken Soup Recipe

Easy to make, this garlicky, ginger chicken soup is a new keeper in my kitchen. Packed with garlic, ginger, and tumeric, this homemade chicken soup with ginger is sure to help fight off even the toughest of sniffles.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 434kcal

Author Tom DeVincenzo

Cost 15

Equipment

Large Dutch oven

Ingredients

1 lb chicken thighs boneless, skinless; chicken breasts work too
2 tbsp olive oil
6 cloves garlic chopped
1 cup onion chopped
2 carrots chopped
2 stalks celery chopped
⅔ cup peas frozen; optional
1 tsp ground tumeric
1 tsp ginger fresh
6 cups chicken broth low-sodium
1 tsp fresh rosemary chopped
1 tsp fresh thyme chopped
1 tsp salt
black pepper to taste
10 oz small pasta tubettini, ditalini, orzo, etc

Instructions

Heat the olive oil in a large pot and add the garlic, carrots, onions, and celery. Cook for 3-4 minutes until the onions are soft
Add the ginger and turmeric. Cook for 30 seconds or a minute until fragrant
Add the chicken stock, chicken, rosemary, thyme, salt and pepper
Bring to a boil, then lower the heat and simmer for 25 minutes or until cooked through
While the chicken cooks, heat a pot of water until boiling. Cook the tubettini al dente, drain and set aside
When the chicken is cooked, remove from the pot and shred the chicken using 2 forks
Return the shredded chicken to the pot and add the frozen peas
Cook for another 2-3 minutes until peas are soft and hot. Serve hot over the pasta with Parmesan cheese.

Notes

Enjoy!

Nutrition