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Ginger Lemon Chicken Soup

This vibrant chicken soup features tender bone-in chicken thighs simmered with carrots, celery, and fresh ginger to develop a flavorful broth. Brightened with a squeeze of lemon and leafy greens, it offers a comforting yet lively dining experience with a clear, nourishing appearance.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs preferably bone-in
  • 2 large carrots peeled and sliced
  • 2 stalks celery chopped
  • 1 inch fresh ginger peeled and minced
  • 4 cups chicken broth
  • 2 cups greens spinach or kale, chopped
  • 1 each lemon for juice
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • to taste salt and pepper

Equipment

  • Large stockpot
  • Sharp chef’s knife
  • Wooden spoon
  • Ladle

Method
 

  1. Gather all your ingredients—chicken thighs, carrots, celery, ginger, garlic, greens, lemon, and broth—so everything is within reach.
  2. In a large stockpot, heat a tablespoon of olive oil over medium heat, until shimmering and fragrant.
  3. Add chopped carrots, celery, and a pinch of salt, then sauté for about 5-7 minutes until the vegetables soften slightly and release aromatic scents.
  4. Stir in the minced garlic and ginger, cooking for another minute until they become fragrant and slightly translucent.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer, watching for small bubbles to form around the edges.
  6. Place the chicken thighs into the broth, ensuring they are submerged, then reduce heat to low and let simmer gently for about 30 minutes, skimming any foam as it rises.
  7. Check if the chicken is cooked through and tender—easily shredded with a fork—then remove from the broth and set aside to cool slightly.
  8. Shred the chicken into bite-sized pieces, discarding bones if present, and return the shredded meat to the pot.
  9. Add the chopped greens to the simmering broth, cooking for about 2 minutes until wilted and vibrant in color.
  10. Squeeze fresh lemon juice into the soup, tasting and adjusting salt and pepper as needed to brighten the flavors.
  11. Ladle the hot soup into bowls, ensuring each has a good amount of chicken, vegetables, and greens, then serve immediately for a comforting, fragrant meal.

Notes

For an extra kick, add a dash of red pepper flakes or a splash of hot sauce. Using bone-in thighs enhances flavor, but boneless work too. Always taste and adjust the lemon and seasoning to your preference.