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Ginger Lemon Chicken Soup

This vibrant chicken soup combines tender, bone-in chicken thighs with fragrant ginger and bright lemon to create a comforting yet lively dish. The soup features a clear, flavorful broth loaded with vegetables and greens, finished with a squeeze of lemon for a zesty touch. It’s hearty, wholesome, and perfect for chilly days or when you need a quick, nourishing meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless for less fat
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 3 inch fresh ginger sliced thin
  • 2 cloves garlic minced
  • 4 cups chicken broth preferably low sodium
  • 2 cups greens spinach or kale, chopped
  • 1 each lemon zested and juiced
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

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

Method
 

  1. Start by preparing all your ingredients: peel and slice the carrots and ginger, chop the celery, mince the garlic, and zest and juice the lemon.
  2. Heat the large stockpot over medium heat and add the olive oil. Once shimmering, toss in the sliced carrots, celery, and ginger.
  3. Sauté the vegetables until they soften slightly and become fragrant, about 5-7 minutes. You should see them turn a bit more vibrant and smell the warming spices.
  4. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
  5. Pour in the chicken broth and bring it to a gentle simmer. Carefully add the chicken thighs to the pot, ensuring they’re submerged in the broth.
  6. Reduce the heat to low and let the soup simmer gently for about 30 minutes. Skim off foam or impurities that rise to the top for a clear broth.
  7. Check that the chicken is cooked through and tender. Remove the thighs, shred the meat with two forks, and set aside.
  8. Return the shredded chicken to the pot. Add the chopped greens and cook just until wilted, about 2 minutes.
  9. Stir in the lemon zest and juice, then season the soup with salt and pepper to taste. Adjust acidity with more lemon if desired.
  10. Ladle the hot soup into bowls, ensuring each serving has a good mix of vegetables, chicken, and broth. Serve immediately with extra lemon wedges if you like.

Notes

For extra flavor, add a pinch of red pepper flakes or fresh herbs like cilantro. This soup keeps well in the fridge for up to 2 days and can be reheated easily.