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Ginger Lemon Chicken Soup

This vibrant chicken soup combines tender bone-in chicken thighs simmered with fragrant ginger and a splash of lemon for brightness. Loaded with hearty vegetables and greens, it results in a clear, flavorful broth with tender chicken and vibrant green toppings, perfect for comforting, wholesome eating.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless for less greasiness
  • 2 medium carrots peeled and sliced
  • 2 stalks celery chopped
  • 1 inch fresh ginger peeled and grated
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups greens spinach or kale, roughly chopped
  • 1 whole lemon for juice and zest
  • to taste salt and pepper
  • 2 tablespoons olive oil

Equipment

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

Method
 

  1. Gather all your ingredients: chop the carrots and celery, peel and grate the ginger, mince the garlic, and prepare the lemon for juice and zest. Having everything ready makes the cooking flow smoothly.
  2. Heat olive oil in a large stockpot over medium heat. Add chopped carrots, celery, and a pinch of salt, sautéing until the vegetables are fragrant and just starting to soften, about 5-7 minutes. You should hear gentle sizzling and see the vegetables turn slightly translucent.
  3. Add the grated ginger and minced garlic to the pot. Cook for another minute, stirring constantly until fragrant, with a warm aroma filling the kitchen.
  4. Pour in the chicken broth and bring it to a gentle simmer. Once bubbling, carefully add the bone-in chicken thighs into the pot, making sure they are partially submerged.
  5. Reduce the heat to low, cover the pot, and let the chicken gently simmer for about 30 minutes. During this time, the broth will develop a rich flavor, and the chicken will become tender.
  6. After cooking, remove the chicken thighs from the broth. Shred the meat into bite-sized pieces, discarding the bones.
  7. Return the shredded chicken to the pot. Add the sliced greens and cook for another 2-3 minutes until wilted and tender, with the broth remaining clear and flavorful.
  8. Squeeze fresh lemon juice into the soup and add a bit of zest for brightness. Taste the broth and season with salt and pepper as needed.
  9. Give the soup a gentle stir, ensuring everything is well combined. Check the flavor, adding more lemon or seasoning if desired.
  10. Use a ladle to serve this vibrant, steaming soup into bowls, showcasing the tender chicken, bright greens, and clear broth. Garnish with extra lemon if you like that extra zing.

Notes

For an even richer broth, you can add a splash of fish sauce or soy sauce. Feel free to swap in other greens or add a dash of chili flakes for some heat.