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Ginger Lemon Chicken Soup

This vibrant chicken soup combines tender bone-in thighs with fresh vegetables and a flavorful broth infused with ginger and lemon. The cooking process involves sautéing, simmering, shredding, and quick greens wilt, resulting in a warm, clear, and hearty dish with bright, lively notes. It’s a comforting, adaptable soup perfect for chilly days or when craving wholesome, zingy flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
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
  • 2 cups chicken broth
  • 2 cups water
  • 2 cups greens spinach or kale, chopped
  • 1 lemon lemon zested and juiced
  • to taste salt and pepper

Equipment

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

Method
 

  1. Gather all your ingredients and prep the vegetables by peeling and slicing the carrots, chopping the celery, and mincing the ginger.
  2. Heat a large stockpot over medium heat and add a splash of olive oil. Toss in the chopped carrots, celery, and a pinch of salt, sautéing until fragrant and slightly softened, about 5-7 minutes. You should hear a gentle sizzle and see the vegetables turn a bit more vibrant.
  3. Add the minced ginger to the pot and cook for another minute, stirring until you smell its warming aroma and see it evenly distributed among the vegetables.
  4. Pour in the chicken broth and water, then bring the mixture to a gentle simmer. This will start releasing flavors into the broth, filling your kitchen with a savory scent.
  5. Drop in the chicken thighs, skin-side down if possible, and let the broth simmer gently for about 30 minutes, skimming off any foam that rises to the surface. The chicken should become tender and easily shred with a fork.
  6. Remove the chicken from the broth and place it on a cutting board to cool slightly. Use two forks to shred the meat into bite-sized pieces, discarding the bones if present.
  7. Return the shredded chicken to the pot, stirring it into the broth. Add the chopped greens and cook for another 2 minutes until just wilted and tender.
  8. Zest the lemon directly into the soup to add a bright, citrusy aroma, then squeeze in the lemon juice for a lively tang. Taste and adjust with salt and pepper as needed.
  9. Ladle the steaming soup into bowls, making sure each serving includes a good mix of vegetables, chicken, and broth with a lively lemon zing. Serve hot and enjoy the comforting warmth.

Notes

Feel free to swap greens or add herbs like cilantro or parsley for extra flavor. For a richer broth, you can simmer the chicken longer or use bone-in thighs for more depth.