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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 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 6
Calories 434 kcal
Cost 15
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.
Serving: 2 c | Calories: 434 kcal | Carbohydrates: 45 g | Protein: 21 g | Fat: 19 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 74 mg | Sodium: 1336 mg | Potassium: 650 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 3661 IU | Vitamin C: 28 mg | Calcium: 60 mg | Iron: 2 mg