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Ginger Lemon Chicken Soup

This vibrant chicken soup combines tender chicken thighs with a flavorful broth infused with fresh ginger and bright lemon. The soup features a hearty mix of carrots, celery, and greens, resulting in a comforting dish with a clear, aromatic broth and tender ingredients that come together in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless for a lighter broth
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 1 inch fresh ginger peeled and grated
  • 2 cups chicken broth preferably low sodium
  • 2 cups water
  • 2 cups greens spinach or kale, chopped
  • 1 large lemon zested and juiced
  • to taste salt and pepper

Equipment

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

Method
 

  1. Place the chicken thighs in the large stockpot and cover with water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Cook until the chicken is tender, about 30 minutes.
  2. While the chicken cooks, prep your vegetables by peeling and slicing the carrots and celery, and grating the ginger. Zest and juice the lemon, keeping the zest and juice separate.
  3. Remove the cooked chicken from the broth and set aside to cool slightly. Strain the broth if desired for a clearer soup, then return it to the pot and add chicken broth and water. Bring to a gentle simmer.
  4. Add the sliced carrots and celery to the simmering broth. Cook until they are just tender, about 5-7 minutes, filling the kitchen with a fragrant aroma of ginger and fresh vegetables.
  5. Meanwhile, shred the cooked chicken thighs into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the pot.
  6. Stir in the grated ginger, lemon zest, and lemon juice into the soup. Taste and season with salt and pepper as needed to brighten the flavors.
  7. Add the chopped greens to the pot and cook just until wilted, about 2 minutes. The greens will add a tender texture and vibrant color to the soup.
  8. Give the soup a final stir, taste for seasoning, and adjust if necessary. The broth should be fragrant, clear, and lively with a balance of acidity and warmth.
  9. Ladle the hot soup into bowls, ensuring each serving has plenty of chicken, vegetables, and greens. Serve immediately with a lemon wedge on the side for an extra zing.

Notes

For an extra depth of flavor, add a sprig of fresh thyme or a bay leaf during simmering. The soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stove.